Goll, S.J.Kastner, Curtis L.2010-12-012010-12-012010-12-01http://hdl.handle.net/2097/6726The dried weight of the material washed from meat surfaces by distilled water closely paralleled the binding strength between meat particles as measured by tensile strength testing. Sponges added to meat pieces during mixing were a poor estimation of protein extraction and binding strength.BeefMeat bindingRestructured beef productsConference paper