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The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder

  • Moon, S.S. (Meat Science Laboratory, Division of Animal Science, Gyeongsang National University Jinju) ;
  • Yang, H.S. (Meat Science Laboratory, Division of Animal Science, Gyeongsang National University Jinju) ;
  • Park, G.B. (Meat Science Laboratory, Division of Animal Science, Gyeongsang National University Jinju) ;
  • Joo, S.T. (Meat Science Laboratory, Division of Animal Science, Gyeongsang National University Jinju)
  • Received : 2006.03.27
  • Accepted : 2006.06.09
  • Published : 2007.03.01

Abstract

Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M. pectoralis profundus of beef steers in terms of meat quality and binding ability by tumbling time. The treatment with 25 min tumbling time was significantly lower (p<0.05) for crude protein than 5 and 15 min, while higher (p<0.05) for moisture content. This corresponded with sensory panel juiciness ratings, which showed the treatment for longer tumbling times to be significantly juicier (p<0.05) than that for a shorter time. Cooking loss decreased (p<0.05) linearly with an increased tumbling time, and Kramer shear force also significant decreased (p<0.05) with tumbling time. This corresponded with sensory panel tenderness ratings, which showed that the treatment for longer tumbling times was more tender (p<0.05). The texture results indicated that longer tumbling time had lower (p<0.05) hardness and chewiness values. Sensory panels ranked binding ability in the order 5 min, 15 min and 25 min from best to worst, and the overall acceptability for slices from roasts of treatments for 5 and 15 min were rated by the sensory panelists as moderate to very acceptable, but those for 25 min were rated as fair to moderate.

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