Keywords
Cattlemen's Day, 1987; Kansas Agricultural Experiment Station contribution; no. 87-309-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 514; Beef; Meat binding; Restructured beef products
Abstract
The 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.
Recommended Citation
Goll, S.J. and Kastner, Curtis L.
(1987)
"Measurement of the binding properties of meat used in restructured beef products,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
1.
https://doi.org/10.4148/2378-5977.2371
Rights Statement
