Pea protein isolate, rice protein and lentil flour were used to increase the protein content in a meat model system restructured using two transglutaminase enzymes activaeb tg and transgluseenm ts. Different vegetative extenders in meat products has been incorporated to increase its product attributes such as yield, juiciness, slicability and added functionality with cost reduction. Identify meat cuts, grades, and the marketing process. Regulations governing the labeling of restructured meat products article 1 the regulation is established under the provisions of subparagraph 10 of paragraph 1 of article 22 and paragraph 2 of article 25 of the act governing food safety and sanitation. Therefore, the addition of rc gel at an appropriate ratio 46% in this study positively affected the sensory properties of restructured ribbon. Pork shoulders could be boned and used as a sole source of meat for the products. To increase the temperature of the meat log from 10 c to 25 for subsequent pressing. Introduction current trends show increasing consumer demand for consumerready meat products with smaller portion sizes, less fat and salt, as well as being easy and fast to cook. We specialize in providing solutions for product and or process improvement, cost savings, import substitution and. Improving the quality of restructured and convenience meat.
The author of the sexual politics of meat returns with an emotionally charged volume based on her traveling lectureslide show. Restructured steak is a catchall term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Restructured meat quality tissue binding is a critical factor in restructuring meat. Us4210677a process for production of a restructured fresh. There has long been an interest in producing steaks, chops, and oven roasts from entire carcasses, but the amount and distribution of connective tissues and fat in the animal body has made this impossible without disassembling and reforming of the meat into boneless restructured items.
Authors akamittath, brekke, and schanus are with the dept. Effect of antioxidants on lipid stability in restructured beef steaks r. A wide array of meat ingredients have potential use in restructured meat products. To form the stuffed meat log into the final shape 250400 psi. Restructured steak is a catchall term to describe a class of imitation beef steaks made from. The effect of curdlan on the rheological properties of. Open access full text pdf how to cite this article. Although many articles have been devoted to the microbiology of beef, pork, and poultry meats, much less has been written about microbiology of lamb meat and even less on restructured lamb meat. A a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis. Physicochemical characteristics of proteinenriched. A small amount of a meat emulsion or a non meat binder could be added before mixing to bind the chunks of meat together. Pdf restructured meat products production, processing.
Regulations governing the labeling of restructured meat. Us4728524a restructured meat products and methods of making. Effect of antioxidants on lipid stability in restructured. A restructured meat product made by the method of claim 1 or 2. Quality attributes and consumer acceptance of new readyto. Meat is either consumed as a component of kitchenstyle food preparations or as processed meat products. Present study was conducted to develop restructured chicken meat blocks rcmb. Meat restructuring technology enables the production of valueadded meat products from low quality cuts and trimmings. Restructured meat, prepared from small cuts of meat in an effort to increase the yield of marketable products, offers many advantages for both consumer and the meat industry. These results suggest a useful method for producing restructured meat which can be distributed in the raw, chilled state. Identify the pigments in meat and the changes that occur during heating and cutting. The effects of their addition on the physicochemical properties of the beef steaks were investigated. Research of technology of restructured combined meat.
Michigan agricultural experiment station journal article no. Rather, it should be considered as a way to expand the potential for muscle foods in the market place. It has been established that the introduction of multicomponent syringe brine containing protein and. The restructured product is then formed from the interspersed and intertwined strips and chunks which are partially held together by the adhesive action of. The present study was conducted to develop a functional meat product by fortifying calcium in the form of calcium lactate with restructured buffalo meat loaf rbml. This volume was digitized and made accessible online due to deterioration of the original print copy. Applications of ingredients derived from plants article pdf available in vitae 243. Us7887870b2 restructured meat product and process for. Restructured food an overview sciencedirect topics. In another embodiment, the invention discloses a process for preparing a restructured. Blending of more than one type of trimmings is possible. These products have a texture more closely identified with an intact steak or chop than that of a ground product. Lipid oxidation and color stability in restructured meat.
Adams, a crusader for the rights of women and animals or, as she calls them, nonhumans. A process for restructuring meat wherein chunked and wafer sliced meats are blended to promote release of natural binding proteins. Pdf restructured meat products production, processing and. Jan 24, 20 according to chicago magazine, restructured meat products are commonly manufactured by using lowervalued meat trimmings reduced in size by comminution flaking, chunking, grinding, chopping or slicing. After particle size reduction, the meat is mixed with salt, phosphate, and protein materials e. Explain the methods of meat cookery and the rationale for using each. Quality of steak restructured from beef trimmings containing. Restructured meat an overview sciencedirect topics. Restructured meat products are popular among consumers, because of its resemblance with intact cuts with low cost. Raw meat is sliced into waferthin slices having coarse and irregular surfaces and fibrils protruding therefrom. Wof develops rapidly during refrigerated or frozen storage of precooked, partially cooked meat, raw meat products or meats in which the membranes are broken down such as in restructured and convenience meats, or meat packaged in high oxygen modified atmosphere packaging pearson and gray, 1983, love, 1988, clausen, 2004. Pdf restructured goat meat product, fleischwirtchaft. Processed meat products, although in some regions still in their.
Salt is used to extract myofibrillar proteins to produce a protein exudate that when heated binds muscle pieces together. Introduction current trends show increasing consumer demand for consumerready meat products with smaller portion sizes. Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates andor enzymes before or during the restructuring process. The demand for restructured and convenience meats is growing very fast, fuelled by consumer desire for convenience and enabled by technological advancement sloan, 2000, rts, 2006, datamonitor, 2007. The above experimental results showed that the minced pork can be restructured into an entire block after mtg treatment. Nov 04, 2011 the largest buyer of restructured meat is the u. Factors influencing the microbial characteristics of uncured. Restructured meat products and methods of making same. Crackel authors crackel, gray, booren, and pearson are with the dept of food science human nutrition, michigan state univ.
An improved restructured meat product from raw meat having the flavor, appearance, bite and texture of natural solid muscle meat consisting of a cohesive mass of meat slices devoid of meat chunks, said mass having folded, twisted slices wrapped around each other and intertangled in a multiplanar, nonstacked arrangement in which the slices are not individually identifiable as single. These extracted proteins are critical to produce a glue which binds muscle pieces together. Restructured and convenience meats are very difficult to define owing to the many ways and forms they are produced, packaged and consumed. The blended meats are formed into log shapes for freezing and tempering, and then pressed into shape and sliced into steaks or chops. Jul 20, 2006 meat cubes in combination with mtgase and sodium caseinate showed acceptable bind, and sodium caseinate appeared to be a superior substrate for the crosslinking to meat proteins than soy protein, whey protein, or gelatin.
Utilization of twin screw cold extrusion to manufacture. Utilization of restructuring technology in the production of meat. Meat restructuring technology enables the production of valueadded meat products from low. Restructured meat products production, processing and marketing. Pbd are a generous source to supply man with valuable compounds to preserve and improve the overall quality of meat and its products 6. Expression of recombinant transglutaminase gene in pichia. Pork trimmings can be used based on their visual or chemical composition. Biology assignment help, restructured meat products, re s t r u c t u re d meat products restructuring technique is used for developing convenience products with texture in between intact steak and a comminuted product. Restructured beef steaks were formulated by adding proteinrich ingredients pea protein isolate ppi, rice protein rp, and lentil flour lf at 4 and 8%, phosphate 0.
Recent publications describing the greater heat resistance of nonproteolytic type b c. A restructured meat product according to claim 8 wherein said meat is selected from the group consisting of beef, pork, veal, lamb, chicken, turkey and mixtures thereof. Utilization of restructuring technology in the production. Meat processing technology v introduction meat consumption in developing countries has been continuously increasing from a modest average annual per capita consumption of 10 kg in the 1960s to 26 kg in 2000 and will reach 37 kg around the year 2030 according to fao projections. Restructured steak is sometimes made using cheaper cuts of beef such as the hind quarter or fore quarter of beef. Restructured food based on caalginate gels is simple gelling being independent of temperature, and it is a steadily growing alginate application. Effect of antioxidants on lipid stability in restructured beef steaks. In vitro digestion of proteinenriched restructured beef. Us4728524a restructured meat products and methods of. This invention relates to a restructured meat product, comprising. Toldra has edited andor authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including handbook of fermented meat and poultry, advances in food diagnostics and drycured meat pr. Click download or read online button to get meat book now. However, a high degree of binding is required for restructured meat that is to be further processed at high temperatures such as canning, or for extended times as in meat pie production. The comminuted meat mixture is mixed with salt and water to extract saltsoluble proteins.
Microbiology of meats has been a subject of great concern in food science and public health in recent years. Restructured meat products are commonly manufactured by using lowervalued meat trimmings reduced in size by comminution flaking, chunking, grinding, chopping or slicing. The process comprises slicing the meat parts, preferably across the meat grain, into slices about 1 to 3 mm thick, and preferably about 1. Us4975294a process for making a restructured meat product. Restructured meat products are prepared from meat parts which are preferably fresh and without the. A comminute of meat in which has been incorporated the fibre of set protein is extruded through fine passages to form coherent strings, and these are aligned and compressed to form a restructured product which in the cooked state has a chewing texture resembling that of cooked natural meat. Shelf life evaluation of restructured chicken meat blocks. Such processes are based on binding together a flaked, sectioned, chunked or milled foodstuff to make it resemble the original. The fish meat was massaged with the additives at download pdf download. Indian journal of the indian journal of small ruminants 2015, 211. Us4210677a process for production of a restructured. Lipid oxidation and color stability in restructured meat systems during frozen storage. Request pdf on oct 2, 2017, marco antonio trindade and others published restructured meat products find, read and cite all the research you need on researchgate.
The process produces a roast if the final slicing step is eliminated. This site is like a library, use search box in the widget to get ebook that you want. Traditional restructured technology involves adding salt and phosphate in comminuted meat with the aid of mechanical force, which can extract. According to chicago magazine, restructured meat products are commonly manufactured by using lowervalued meat trimmings reduced in size by comminution flaking, chunking, grinding, chopping or slicing. Since there is no added sodium chloride or phosphates and uses commercial microbial transglutaminase mtgase as a binding agent, restructured meat products are considered.
Restructured meat has been widely used to remove, reduce, increase, add andor replace different bioactive components and to obtain specific meat based designs with certain attributes that confer healthpromoting properties 10. The slices are intertangled with each other through the fibrils to form a cohesive mass which is then formed into a restructured meat product. Fresh type restructured products are shaped by either stuffing into casings or formed onto meat logs. Author links open overlay panel xiuqing yang yumeng zhang. Factors influencing the microbial characteristics of. Us3903315a process for making a restructured meat product. A restructured meat product which is a cohesive mass of meat slices is also disclosed. Based on an initial 100 g of product and excluding the low fat products included in the survey, the average weights after cooking were 78, 73, 72 and 70 g for the sausages, restructured steaks. In addition, this technology can improve products characteristics such as texture, fat content, bind strength, and shape. Protein content of the rp8tg sample was significantly higher than. The additives used were nacl at three levels 0 control, 10 and 20 g kg.
1251 1323 457 957 1534 1498 1097 408 47 485 1510 31 1150 587 274 775 1300 457 196 1044 787 1514 1243 898 561 1357 1057 1489 1285 519 414