Kenney, P.B.Kropf, Donald H.Kastner, Curtis L.2010-10-152010-10-152010-10-15http://hdl.handle.net/2097/6355Connective tissue, from the outside of three major chuck muscles, was evaluated for binding properties when incorporated either raw or following preheating into precooked, restructured beef. Food-grade gelatin was also evaluated as a binding agent. Adding 10% raw or preheated connective tissue increased (P<.05) instrumentally measured tensile strength and reduced (P<.05) juiciness perception. One percent gelatin reduced (P<.05) cook yields and increased (P<.05) tensile strength but not to the degree of 10% raw or preheated connective tissue. Preheating had minimal effects on improving connective tissue utility. Based on the improvement in bind and cook yields, use of connective tissue as a binder is feasible in manufacturing low-salt, precooked, restructured beef.BeefRestructured beefConnective tissueGelatinTensile strengthConference paper