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UTILIZATION OF SPENT FOWL MUSCLE IN THE MANUFACTURE OF RESTRUCTURED STEAKS.

Author(s) : SEIDEMAN S. C.

Type of article: Article

Summary

SPENT FOWL WERE SLAUGHTERED AND DIVIDED INTO THREE GROUPS. GROUP 1 DEBONED PRERIGOR ; GROUPS 2 AND 3 DEBONED POSTRIGOR. EACH GROUP WAS THEN FLAKED AND FORMULATED TO CONTAIN NO ADDED BINDER (CONTROL), 2 OR 5% WHEAT GLUTEN, 2 OR 5% SOY CONCENTRATE. THE 5 FORMULATIONS WITHIN GROUPS 1 AND 2 WERE MIXED 5 MIN WHILE GROUP 3 15 MIN. AFTER MIXING, EACH FORMULATION WAS PRESSED INTO LOGS, FROZEN, AND CUT INTO STEAKS. PHYSICAL APPEARANCE, MOISTURE AND FAT CONTENT, COOKING LOSS, TEXTURAL PROPERTIES, AND SENSORY ATTRIBUTES WERE EVALUATED. A SIGNIFICANT DECREASE IN MOISTURE, IN TOTAL COOKING LOSSES AND IN FLAVOUR OR OVERALL DESIRABILITY WERE FOUND WITH THE ADDITION OF 5% WHEAT GLUTEN OR SOY CONCENTRATE. AN INCREASE IN DEFORMATION OR ELASTICITY WAS FOUND WITH ADDED BINDERS. MIXING TIME AND RIGOR STATE HAD NO EFFECT ON TEXTURAL PROPERTIES.

Details

  • Original title: UTILIZATION OF SPENT FOWL MUSCLE IN THE MANUFACTURE OF RESTRUCTURED STEAKS.
  • Record ID : 1983-0548
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 61 - n. 6
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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