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Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate
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ABSTRACT
Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na‐alginate/Ca‐lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (P<0.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na‐alginate/Ca‐lactate. Salt/phosphate (0.3–0.5%) reduced (P<0.05) purge and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na‐ alginate/Ca‐lactate treatments. The use of Na‐alginate/Ca‐lactate as a binder for veal leg meat increased (P<0.05) binding force and sensory score of bind and decreased cook loss when used at 0.4%.
Title: Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate
Description:
ABSTRACT
Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na‐alginate/Ca‐lactate or salt (NaCl)/phosphate were evaluated.
Trimmings restructured with salt/phosphate had higher (P<0.
05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na‐alginate/Ca‐lactate.
Salt/phosphate (0.
3–0.
5%) reduced (P<0.
05) purge and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na‐ alginate/Ca‐lactate treatments.
The use of Na‐alginate/Ca‐lactate as a binder for veal leg meat increased (P<0.
05) binding force and sensory score of bind and decreased cook loss when used at 0.
4%.
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