The author of the sexual politics of meat returns with an emotionally charged volume based on her traveling lectureslide show. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. The research has shown that the use of two different temperatures of meat ingredients offers certain advantages over a single temperature. Indonesian traditional meat balls bakso can be classified as traditional restructured meat and it is produced by mixing fine ground meat, cooking salt, garlic and tapioca starch into a batter which is then formed into balls ranging in size from a marble to a pingpong ball before they are cooked in boiling water. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components plates, flanks, shanks, etc. Some of the restructured meat products are convenience foods which are prepared from a mixture of comminuted meat, protein, fat particles, water and carbohydrate barbut, 1995. I will make one exception to this later when i discuss a study conducted at auburn university in which encapsulated food acids were used to produce a pseudo country ham product from prerigor sow meat. Restructured meat products are prepared from meat parts which are preferably fresh and without.
This process is very useful in efficiently utilization of low value carcass cuts, trimmings, meat from spent or culled animals by application of tumbling, massaging and blade tenderization. Restructured meat an overview sciencedirect topics. However, more information would be highly desirable about salmonella, campylobacter jejuni, staphylococcus aureus, clostridium perfringens, and e. Restructuring is the method in which meat is partially or completely disassembled and then reassembled and then reformed into same or different form. Jul 17, 2017 however, for restructured meat in which fat can interfere with meat binding, it is essential to evaluate which grades of beef trimmings can be formulated with enhanced product quality or at least no detrimental impact on product quality. A process for restructuring meat wherein chunked and wafer sliced meats are blended to promote release of natural binding proteins. Introduction current trends show increasing consumer demand for consumerready meat products with smaller portion sizes, less fat and salt, as well as being easy and fast to cook. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation. Restructured steak is a catchall term to describe a class of imitation beef steaks made from. Regulations governing the labeling of restructured meat products. These newly formed free radicals then react with other compounds that become free. The effect of tumbling time on the quality and binding. Pdf restructured meat products production, processing and.
Developments in science, technology, quality and constraints. Therefore, the addition of rc gel at an appropriate ratio 46% in this study positively affected the sensory properties of restructured ribbon. Physicochemical characteristics of proteinenriched. Wof develops rapidly during refrigerated or frozen storage of precooked, partially cooked meat, raw meat products or meats in which the membranes are broken down such as in restructured and convenience meats, or meat packaged in high oxygen modified atmosphere packaging pearson and gray, 1983, love, 1988, clausen, 2004. Identify meat cuts, grades, and the marketing process. Part two, products, is focused on the description of themanufacture of the most important products, including cooked anddrycured hams, cooked and fermented sausages, bacon, canned meat,pate, restructured meats and functional meat products. Biology assignment help, restructured meat products, re s t r u c t u re d meat products restructuring technique is used for developing convenience products with texture in between intact steak and a comminuted product. Utilization of twin screw cold extrusion to manufacture.
In vitro digestion of proteinenriched restructured beef. Us4728524a restructured meat products and methods of. Restructured meat products could be an excellent source for functional foods. There has long been an interest in producing steaks, chops, and oven roasts from entire carcasses, but the amount and distribution of connective tissues and fat in the animal body has made this impossible without disassembling and reforming of the meat into boneless restructured items. Request pdf on oct 2, 2017, marco antonio trindade and others published restructured meat products find, read and cite all the research you need on researchgate. Generally speaking, the restructured meat products of the present invention after the forming step may be handled as any normal whole muscle meat product, due to their excellent coherency and cutability. Pdf handbook of meat processing download read online free. Us4210677a process for production of a restructured. Pork trimmings can be used based on their visual or chemical composition. Protein content of the rp8tg sample was significantly higher than.
This volume was digitized and made accessible online due to deterioration of the original print copy. These products have a texture more closely identified with an intact steak or chop than that of a ground product. The hydration properties of salted meat clearly reflect proteinwater interaction and saltinduced structural changes in the myofibrillar matrix offer trinick, 1983. Explain the methods of meat cookery and the rationale for using each. Introduction current trends show increasing consumer demand for consumerready meat products with smaller portion sizes. Processed meats, third edition is a unique and valuable text for undergraduate students. Restructured meat products produced from such flakes tend to be too fine grained without much body or bite, being closer in consistency to products formed from ground meat than whole meat. The blended meats are formed into log shapes for freezing and tempering, and then pressed into shape and sliced into steaks or chops. It facilitates to develop more palatable products from different meats.
Quality of steak restructured from beef trimmings containing. Pbd are a generous source to supply man with valuable compounds to preserve and improve the overall quality of meat and its products 6. Restructured steak is sometimes made using cheaper cuts of beef such as the hind quarter or fore quarter of beef. Utilization of restructuring technology in the production of meat. Hotset binding system conventional restructured meat products depend upon hotset binding thermal of meat proteins which are extracted with the combined effects of. Shelf life evaluation of restructured chicken meat blocks. Article 2 this regulation is applicable to the meat fish products made of one or more of. Processed meat products, although in some regions still in their. Restructured meat product mata, antonio free patents online.
Restructured meat has been widely used to remove, reduce, increase, add andor replace different bioactive components and to obtain specific meatbased designs with certain attributes that confer healthpromoting properties 10. Meat processing technology v introduction meat consumption in developing countries has been continuously increasing from a modest average annual per capita consumption of 10 kg in the 1960s to 26 kg in 2000 and will reach 37 kg around the year 2030 according to fao projections. Restructure meat products are known as intermediate value products as these products fetches intermediate value in between muscle steak and traditional burger sheard, 2002. Indian journal of the indian journal of small ruminants 2015, 211. Comparative efficacy of synthetic and natural tenderizers on.
After free radicals attract electrons from stable compounds, the previously stable materials become free radicals. Pork shoulders could be boned and used as a sole source of meat for the products. The the treatment with 25 min tumbling time was significantly lower p free radical is an atom or molecule with an unpaired electron. Meat to meat binding in restructured meat products may be achieved through the formation of gels that set thermally hotset or chemically coldset boles and shand, 1999.
The meat products are formed by mixing together brinetreated, essentially gristle free raw meat strips e. Steps 1 9 below follow the figure 4 illustration, process flow diagram for. The complete technology book on meat, poultry and fish. Regulations governing the labeling of restructured meat products article 1 the regulation is established under the provisions of subparagraph 10 of paragraph 1 of article 22 and paragraph 2 of article 25 of the act governing food safety and sanitation. According to chicago magazine, restructured meat products are commonly manufactured by using lowervalued meat trimmings reduced in size by comminution flaking, chunking, grinding, chopping or slicing. Toldra has edited andor authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including handbook of fermented meat and poultry, advances in food diagnostics and drycured meat products. Comparative efficacy of synthetic and natural tenderizers.
For the best burgers, dont buy ground beefsee why its best to grind meat yourself. Hydration and textural properties, and consumer acceptance were evaluated, and performance of pea starchadded products was compared with a product made with modi. This site is like a library, use search box in the widget to get ebook that you want. Restructured meat products and methods of making same. Huffman 1979 suggested that the basic premise in producing restruc. Blending of more than one type of trimmings is possible.
Restructured meat products production, processing and marketing. Adams, a crusader for the rights of women and animals or, as she calls them, nonhumans. The meat proteinstarch matrix in the restructured products was suf. Byproducts from the slaughter and breaking operations offer considerable potential for use in restructured pork products where final costs can be reduced by their inclusion. The effects of their addition on the physicochemical properties of the beef steaks were investigated. Pdf restructured meat products production, processing. Us4728524a restructured meat products and methods of making. Developments in science, technology, quality and constraints of. Toldra has edited andor authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including handbook of fermented meat and poultry, advances in food diagnostics and drycured meat pr.
Advances during production, processing, preservation and marketing of restructured meat products are. Restructured meat made with trimmings or whole muscle uses the same chemicalbinding principle as ground processed meats. After particle size reduction, the meat is mixed with salt, phosphate, and protein materials e. Mar 01, 1988 other forms of the final restructured meat product will be apparent to those skilled in the art. Restructured meat, prepared from small cuts of meat in an effort to increase the yield of marketable products, offers many advantages for both consumer and the meat industry. While this technology is often used for processing small pieces of.
Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates andor enzymes before or during the restructuring process. Whc analysis whc is an important parameter that is critical to the stability of. Restructured meat products are developed so that luncheon loaves, roast beef, turkey breast, pork roasts, fish patties, ham loaf, chicken, and many others can be formed, pressed, rolled, and shaped to ease preparation for foodservice workers and improve eating for consumers. The process produces a roast if the final slicing step is eliminated. Improving the quality of restructured and convenience meat. The thin slices used in the present invention are also to be distinguished from the chunks or cubes utilized in the restructured meat products of u.
Jul 26, 2007 a restructured meat product comprising a formed meat body including substantially gristle free meat in the form of strips having thickness dimensions less than the length and width dimensions thereof, ground beef containing naturally occurring fat substantially homogeneously mixed with said meat strips, water, salt and a phosphate source, said. There are also chapters on particular products such as restructured meat and fermented meat products. Restructured buffalo meat rolls prepared from minced buffalo meat was stored at 4 1c to assess the quality changes at 0, 5, 10, 15 and 20 day of storage. Steps 1 9 below follow the figure 4 illustration, process flow diagram for restructured meat products found on. It also discuss about meat cutting and packaging, processing of meat and meat products, microbial and other deteriorative changes in meat and their identification, chemical composition and nutritive value of poultry meat. Use of coldset binders in meat systems restructuring technologies allow meat processors to use lower valued trim to produce more consistent, higher quality, valueadded products.
A wide array of meat ingredients have potential use in restructured meat products. Use of chemically set or coldset binder technologies further allows companies to market valueadded, reducedsalt restructured or formed products in a raw, unfrozen. Restructured steak is a catchall term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Us4210677a process for production of a restructured fresh. Pdf importance of meat and meat products in human health is well known. They are often formed into patties, balls, nuggets, and sausage links and may include a casing, coating, andor breading. Meat is either consumed as a component of kitchenstyle food preparations or as processed meat products. The effect of plant protein inclusion in cooked meat upon in vitro gastrointestinal gi digestion was investigated. Restructured plantbased meat products resemble ground, shredded, and bound animalbased meat products. Factors influencing the microbial characteristics of. Salt is used to extract myofibrillar proteins to produce a protein exudate that when heated binds muscle pieces together. Shelf life evaluation of restructured chicken meat blocks extended with sorghum flour and potato at refrigerated storage 41 c abstract this study was conducted to evaluate the shelf life of restructured chicken meat blocks extended with sorghum flour and potato at refrigerated storage 41 c. The process comprises slicing the meat parts, preferably across the meat grain, into slices about 1 to 3 mm thick, and preferably about 1.
This will then exclude from dis cussion restructured products processed with the addition of nitrite. The addition of pbd not only improve some technological characteristic of restructured meat, it also helps to consider meat as a functional product with ingredients that promote human healthy. Explain the composition of gelatin and its properties. To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. The restructured meat technology has since been used to make, among other things, chicken nuggets and many other products you see in the grocery store.
Improved restructured meat products are provided which exhibit enhanced texture, tenderness, juiciness, and flavor. Factors influencing the microbial characteristics of uncured. Since there is no added sodium chloride or phosphates and uses commercial microbial transglutaminase mtgase as a binding agent, restructured meat products are considered. The restructured meat product offers multiple benefits of economy, low fat and calorific value. Classification flesh foods usually are categorized as meat, poultry, or fish. Feb 28, 2019 in the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices rshs was studied. Quality and acceptability of restructured buffalo meat. Restructured beef with probind bf transglutaminase youtube. Restructured meat products are commonly manufactured by using lowervalued meat trimmings reduced in size by comminution flaking, chunking, grinding, chopping or slicing. With its detailed and comprehensive coverage of what defines and determines meat quality, meat processing is a standard reference for all those involved in the meat industry and meat research. These extracted proteins are critical to produce a glue which binds muscle pieces together. Restructured meats provide the folloliwng advantages. Similarly, bind strength and thus, texture and integrity of restructured meat products can be largely accounted for. Click download or read online button to get meat book now.
Restructured beef steaks were formulated by adding proteinrich ingredients pea protein isolate ppi, rice protein rp, and lentil flour lf at 4 and 8%, phosphate 0. The restructured meat product may consist of beef, pork, veal, lamb, chicken, turkey or. Dna damage free radicals and enhanced cellular damages, indeed oxidative stress. The effect of curdlan on the rheological properties of. The comminuted meat mixture is mixed with salt and water to extract saltsoluble proteins. Microbiology of restructured meat no serious problems with pathogenic bacteria in restructured meats have been reported.
1384 96 356 232 618 1510 134 957 1152 599 13 572 355 836 823 834 511 1328 1603 184 820 4 1141 276 991 653 1394 779 108 1450 452 971 458 250 564 1403 976 353 950 118 1393 890