Performance of cold-set binding agents in re-formed beef steaks.
Four cold-setting gel-forming binding agents were compared in preparation of re-formed steaks from strips of each of two muscles, M. triceps brachii-caput longum (TB) from the shoulder, and M. pectoralis profundus (PP) from the brisket, of steer forequarter. The binding agents, which were commercial preparations, were Activa, containing transglutaminase enzyme as active ingredient, Fibrimex, containing the blood plasma fractions fibrinogen and thrombin, Textor, containing a modified starch, and alginate, containing sodium alginate and Ca(++). Binding of the cooked steaks and of slices therefrom, was satisfactory for the first three of the above but relatively weak for the alginate agent. Colour of steaks was affected by binder, in that Activa and Textor treatments gave lighter, redder and yellower (higher L*, a*, b* values) steaks than did the other two. Overall acceptability ratings by taste panels corresponded with those for flavour in the case of TB steaks, with Activa and Fibrimex samples scoring highest (P<0.05). For the less tender PP steaks, the highest acceptability score was for the Textor samples, reflecting their scoring best for tenderness. Warner-Bratzler shear force values corresponded with tenderness ratings in that Textor samples had lowest shear values for both muscles, but the differences were not significant. The overall conclusion, considering cohesion, appearance, cooking yield and sensory quality of the products, was that the Activa binder performed best and would facilitate the production of good-quality chilled re-formed beef steaks from various low-value beef muscles, and without addition of sodium chloride if so desired.
Lennon
A M
AM
Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
McDonald
K
K
Moon
S S
SS
Ward
P
P
Kenny
T A
TA
D000818:Animals; D002417:Cattle; D003080:Cold Temperature; D003116:Color; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D006801:Humans; D008460:Meat / Q000592:standards; D018482:Muscle, Skeletal; D013314:Stress, Mechanical; D013649:Taste