Keywords
Cattlemen's Day, 1991; Kansas Agricultural Experiment Station contribution; no. 91-355-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 623; Beef; Restructured beef; Connective tissue; Gelatin; Tensile strength
Abstract
Connective 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.
Recommended Citation
Kenney, P.B.; Kropf, Donald H.; and Kastner, Curtis L.
(1991)
"Binding agents for low-salt, low-fat, restructured beef roasts: connective tissue or gelatin,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
1.
https://doi.org/10.4148/2378-5977.2182
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