EFFECTS OF MECHANICALLY SEPARATED BEEF AS A
RAW MATERIAL IN RESTRUCTURED STEAKS
by
HUGO IRIZARRY, B.S
A THESIS
IN
MEAT SCIENCE
Submitted to the Graduate Faculty of Texas Tech University in Partial Fulfillment of the Requirements for the Degree of
MASTER OF SCIENCE
Approved
^^ Chairman of the Committee
Accepted
//er^-Au^ Dean/bf the Graduate School
May, 1985 "^O"^• 73
/t^:^ - ^^^^ 7 AC KNOWLE DGE ME NT S L'^
Deep appreciation goes to Dr. Gordon W. Davis, advisor, committee chairman and friend, for his counsel, interest, tolerance and constructive criticism during the completion of my master's degree program.
The author wants to acknowledge committee members Dr. C. Boyd
Ramsey, Dr. Ronald D. Galyean and Dr. Ronald M. Miller for their wisdom, knowledge and consideration during my studies at Texas Tech.
Appreciation is expressed to Dr. S. C. Seideraan for his counseling and help in the creation of the product. Dr. James R. Clark for advice in statistical analysis of the data, Nancy Cook, U. S. Meat
Animal Research Center, and Excel Corporation, for obtaining and supplying raw materials.
Special thanks go to Mark Miller, Pat and Max Daniell, Monica
Hightower, Andrew Clarke, Richard Hawkins, Tommy Wheeler, Terry
Rolan, Jay Hoes and Roberto Gonzalez for their cooperation during the completion of this project.
Most importantly, I wish to dedicate this thesis to Mr. and
Mrs. Carlos H. Irizarry. I respectfully appreciate their support, inspiration, sound advice, motivation and especially their stressing the value of an education.
n TABLE OF CONTENTS
ACKNOWLEDGEMENTS ii
LIST OF TABLES v
CHAPTER
I - INTRODUCTION 1
II - LITERATURE REVIEW 4
Restructured Products 4
Restructuring 4 Flaked and formed 5 Chunked and formed 7 Properties and characteristics 10
Mechanically Separated Meat 13
Perspective 13 Mechanical separators 14 Regulations 13 Properties and characteristics 15 Utilization in restructured steaks 17
III - EFFECTS OF MECHANICALLY SEPARATED BEEF AS A RAW
MATERIAL IN VARIOUS TYPES OF RESTRUCTURED STEAKS. 18
Summary 18
Introduction 19
Material and Methods 20
Product formulation 20 Cooking characteristics 21 Textural properties 21 Sensory evaluation 21 Visual properties 23 Chemical analyses 23 Statistical analysis 24
m Results and Discussion 24
Chemical traits 24 Visual properties 26 Sensory traits 28 Product defects 30 Textural properties 32
Conclusions 34
LITERATURE CITED 35
LIST OF APPENDICES 41
IV LIST OF TABLES
TABLE PAGE
1. MEANS FOR CHEMICAL TRAITS OF RESTRUCTURED STEAKS EXTENDED WITH MSB 25
2. MEANS FOR VISUAL APPEARANCE OF RESTRUCTURED STEAKS EXTENDED WITH MSB 27
3. MEANS FOR SENSORY TRAITS OF RESTRUCTURED STEAKS EXTENDED WITH MSB 29
4. PERCENTAGE OF SENSORY PANEL MEMBERS' DETECTION OF VARIOUS DEFECTS IN RESTRUCTURED STEAKS EXTENDED WITH MSB 31
5. MEAN SCORES FOR TEXTURAL PROPERTIES OF RESTRUCTURED STEAKS EXTENDED WITH MSB 33 CHAPTER 1
INTRODUCTION
The world's economy, in a decline this past decade, reflects upon the rising cost of beef in recent years which forces price- driven consumers to seek lower quality grades and cuts of beef. The development of the comminution method of flake-cutting has helped to close the gap between consumer desires for beef products and the number of these products that can be afforded in the family budget.
This has been achieved by enabling the use of lower quality grades and cuts of beef, especially chuck, to produce products that have the functional and sensory properties of the middle meats.
Interest in the development of meat restructuring technology first emerged in the early 1940's. However, at that time the process was discarded when found to be uneconomical (Ashton, 1971).
Restructuring was not successful at that time, primarily due to a lack of suitable equipment with which to comminute and form meat products. In the early 1970's, comminuting and forming machinery which was suitable for the restructuring of meat was developed at Urschel Laboratories, Valparaiso, IN and Bettcher Industries,
Inc., Vermilion, OH.
The purpose of restructured beef is to produce a steak which resembles intact muscle in textural properties, is uniform, has desirable color and is completely edible. Restructuring, using flaking technology, has expanded meat product utilization to produce low-cost steaks and chops from wholesale cuts normally processed into roasts or sausage. Mandigo (1974) stated that these new steak-like products were acceptable to steak-consuming Americans.
The primary goal of the meat industry is the total utilization
of skeletal muscle with maximum return (Cross and Stanfield, 1976).
The average low quality (US Standard) carcass yields meat about 70%
of which is generally tough and requires further processing before
marketing. One of the meat industry objectives is to provide the
consumer with a highly palatable product at the least possible cost.
Therefore, utilizing less desirable carcasses, such as cows and bulls
which provide meat high in color index and binding capacity, is of
prime interest. The HRI (hotel, restaurant and institutional) trade
demands that a consistent, uniform quality product be provided to its
customers on every occasion. Factors such as weight, shape and
thickness must be consistent for cooking uniformity and uniformity in
steak appearance. Restructuring is designed to provide such a
product (Seideman and Durland, 1982).
Field et al. (1977) reported that one of the problems
associated with restructured steaks prior to cooking is discoloration
of the lean. Cooked restructured steaks often are criticized because
of a swollen and deformed appearance, a tough, "hard-to-cut" surface
and a poor texture (Mandigo, 1974; Campbell et al., 1977). Recent
research has been directed toward improving restructured meat;
nevertheless, consumer complaints regarding restructured meat still
are common.
Mechanically deboning is a procedure which salvages much of the meat that remains on bones after removal of the meat by hand. The resulting product is a darker red color than regular ground beef. Mechanically separated meat (MSM) may be of value in improving the quality of restructured steaks since it is high in heme pigments which produce a bright red color and low in strands of connective tissue which are detrimental to binding capacity. Field (1976) and
Cross et al. (1977) determined that MSM improved the textural characteristics of ground beef and bologna. Another problem of restructured meat is its texture, which to some people resembles ground beef or pork sausage. Consumers prefer the product to have a steak-like texture which requires a knife and fork to cut the steak instead of broken apart. The utilization of chunked and formed versus a flaked and formed product may be the answer (Anonymous,
1973).
Restructured meat is already in the market. The leaders in this product line have been the MacDonald organization with their entry "McRib" and the Armour & Co. "Sirbroil." For restructured meat products to continue their survival run in the consumer world, a need exists to improve their texture, palatability, binding properties, storage life and other characteristics which will increase the consumer acceptance of the products. Thus, the objectives of this study were (1) to determine the optimum level of mechanically separated beef (MSB) which can be included as a raw material in intermediate value beef products, and (2) to study connective tissue and binding properties of two intermediate value beef products (i.e., flaked and formed and chunked and formed restructured steaks) made with various levels of MSB. CHAPTER II
LITERATURE REVIEW
Restructured Products
Restructuring. Restructuring refers to a group of procedures that reduce the particle size of the meat and then reform the meat particles into a shape that resembles an intact muscle steak.
Restructured steaks generally are considered synonymous with engineered steaks. The overall concept of restructuring meat products is to utilize less expensive beef cuts in the manufacture of a product that will provide satisfactory eating qualities. The ability to consolidate restructured meat pieces into steak-like and roast-like portions is of considerable interest to the meat industry as a means of upgrading the value of trimmings (Ford et al., 1978).
Restructuring implies a fairly "coarse" form of processing which usually involves molding the meat into an acceptable, uniform shape. Often the meat is pretreated by mechanical tenderizing or some form of comminution as reported by Mawson (1977).
Mandigo (1974) reported that restructuring offers the opportunity to have a product with both weight and shape control.
Products can be formulated to specified compositional standards. Fat content can be carefully controlled, as can mouth-feel, juiciness and bind of the product (Mandigo, 1974). These factors are regulated through product formulation and processing variables during manufacture.
Comminution long has been used as a means of increasing the acceptability of lower grade meats. Methods of comminution or particle reduction commonly used are plate grinders, rotating
choppers and various kinds of emulsifying machines. Plate grinders
operate by squeezing and extruding meat through a perforated plate.
Rotating choppers chop meat into small particles with the use of a
rotating bowl, and emulsifying machines use variations of the
principles of forcing meat through a perforated plate at high speeds
and pressures (Anonjmious, 1973). Newer and more common methods of
comminution that have been used for restructured products include
flaking, slicing and sectioning.
Particle reduction methods can be achieved in many ways;
however, the most common are flaking, chunking, sectioning and
slicing. Flaking is a development in meat comminution whereby tissue
is cut in a shaving-like manner into flakes of varying particle sizes
and texture (Fenters and Ziemba, 1971; Mandigo, 1972; Pietraszek,
1972). Tillman and Ziemba (1972) described a process in which flaked
poultry meat was shaped into tempered loaves. Although grinding has
been the most used form of comminuting meat, flaking recently has
been involved in manufactured meat products (Chesney et al., 1978).
Flaked and formed. The new comminution concept which involved
flaking (Anonymous, 1973; Mandigo, 1972) can be used to produce an
increasingly wide variety of portion-controlled meat products. The
products can be formed in different shapes (with a desired texture
and tenderness) containing various levels of fat and protein (Fenters
and Ziemba, 1971). The key to the flaking process is a uniquely
designed, stationary cutting head which presents a continuous ring of cutting surfaces. The meat is propelled across these cutting edges by an efficient, high speed impeller producing cleanly cut flakes
without crushing. Connective tissue is thinly sliced and bone chips
and cartilage are reduced in size to become virtually undetectable in
the end product (Anon5rmous, 1973). Flake size can be varied from
coarse to fine, depending on which flaking head is used (Pietraszek,
1972). The shape and size of the flakes are determined by the number
of vertical cutting edges and the distance between the horizontal
separators and the flaking head. Flakes then are blended together in
the desired proportions by using a mixer or blender.
The advantages claimed for flaking meat include improved
texture, retention of natural juices (less drip loss), an increase in
binding and cohesive properties (reduced cooking losses and
acceptability of color, flavor, juiciness, tenderness) plus
elimination of pellets of gristle and connective tissue (Anonymous,
1973; Ferren, 1972).
Durland et al. (1982) compared the effect of flake size and
mixing time on the palatability attributes of restructured steaks.
Restructured steaks made from small flake-cut particles were more
tender and received higher texture desirability and overall
palatability ratings as compared to restructured steaks from coarse,
flake-cut particles.
Costello et al. (1981) evaluated the cooking characteristics
and sensory attributes of restructured steaks which were flake-cut
and compared them to restructured steaks made from ground or sliced meat and intact steaks. In addition, the amount of pressure used to
form the beef "logs" also was studied. Particle reduction method (flaking versus grinding versus slicing) had no significant effect on
cooking characteristics; however, tenderness ratings were higher for
restructured steaks made from flake-cut products as compared to
restructured steaks made from sliced meat or intact steaks. The
amount of pressure used to form the "logs" had no significant effect
on any of the cooking characteristics or sensory properties.
Chunked and formed. Another method of reducing meat particles
for use in restructured meat products is that of chunking. In this
procedure, large muscles are cut into chunks of uniform or varying
sizes. The advantage of the chunking process is that the palat
ability attributes of the resulting restructured steaks more nearly
resemble intact steaks than do restructured steaks made by the
flaking process. The disadvantage of this process is that the fat
content must be lower than that of flake-cut products because the
particle size is much greater and thus fat would be more readily
detectable in the final product. Another disadvantage is that most
meats used to manufacture restructured products are tough, and
mechanical tenderization of muscles must be accomplished before
chunking the muscle. Huffman (1979) reported that mechanical
tenderization of meat before use in restructured products will insure maximum cell disruption that will ultimately result in superior binding properties.
Slicing of meats is yet another method of reducing particle size for use in restructured meat products. Ockerman and Organisciak
(1979) used thin slices of beef chuck muscles to make a desirable restructured meat product. Noble et al. (1982) used beef chuck 8 muscle that was sliced on a bacon slicer 2.5, 5.0, and 7.5 mm in
thickness and obtained very desirable results.
Huffman (1979) suggested that the basic premise in producing
restructured products is that if the muscle cells can be disrupted
sufficiently to extract the myofibrillar proteins, a matrix can be
developed between the meat pieces and the solubilized proteins which
provide the binding between the meat pieces.
Variations in product bite, mouth-feel and other sensory
properties can be achieved by altering such processing variables as
the ratio of larger chunks or flakes to smaller ones, fat and
moisture content, mixing time and size and shape of the steak or chop
(Huffman, 1979). In addition, the method of particle reduction
(flake-cutting versus sectioning versus slicing) can be varied to
improve ultimate steak quality.
Ockerman and Organisciak (1979) made restructured steaks
utilizing thin slices of beef chuck muscle with 2% salt and 3% added
water and forming them in a patty machine. The product was
acceptable; however, its raw visual appearance characteristics
deteriorated with both refrigerated and frozen storage, probably due
to oxidation.
The effect of muscle type on the sensory properties of
restructured (sectioned and formed) steaks was investigated by Booren
et al. (1981b). They found the round to produce restructured steaks
which were more tender then restructured steaks made from the chuck.
They also compared flaked and formed and sectioned and formed steaks
to intact top sirloin steaks and found the restructured steaks to be more juicy, more flavorful and more tender than intact steaks.
Booren et al. (1981a) found that vacuum mixing of sectioned beef increased the bind of sectioned and formed restructured beef steaks, but had no effect on the sensory properties. Vadehra and Baker
(1970) described the binding between chunks of meat as a heat mediated reaction, since in the raw form, meat does not show binding to any extent. The salt-soluble proteins become highly concentrated between the chunks of meat (Vadehra and Baker, 1970; Siegel et al.,
19 78 a,b). The binding between chunks of meat is concluded to be the the result of structural rearrangement of the salt-soluble proteins
(Vadehra and Baker, 1970; Theno et al., 1978).
Chesney (1973) as reported by Popenhagen and Mandigo (19 78), observed that comminution size had no significant influence on chemical properties measured on a fabricated product; however, there was a decrease in the percent cooking loss as the particle size became smaller. He reported that juiciness and tenderness scores were higher for smaller sizes and decreased as the particle size increased. Products consisting of large particles were not as cohesive as those made with smaller sized particles.
Mandigo et al. (1972) concluded that the processing temperature of flaked, formed and sectioned meat products did not appear to influence consumer preference.
Booren et al. (1979) reported that beef steaks could be produced from 2- to 3-cm standard grade round pieces after 16 min mixing with a .5% salt addition. Huffman and Cordray (1979) restructured boneless Boston shoulders into acceptable chops by using 10 equal portions of 1- to 2-mm thick slices and 2- to 3-cm chunks.
Sensory analyses have indicated that these products are acceptable to the consumer and may even be preferred over intact muscles (Huffman and Cordray 1979).
Chunked and formed steaks also have had severe color problems in finished steaks (Huffman and Cordray, 1979; Booren et al., 1979).
These researchers suggest that color deterioration occurs during processing. Booren et al. (1979) observed the severe color change and reported that it also is present in cooked steaks at rare to medium doneness. They also indicated that oxidative rancidity measured by thiobarbituric acid (TBA) was higher than expected but within acceptable limits. Salt addition caused an increased discoloration (Huffman and Cordray, 1979).
Properties and characteristics. The following studies have been conducted on the properties and characteristics of restructured steaks: the effect of mixing time (Belohlavy and Mandigo, 1974), grinding versus flaking (Chesney and Mandigo, 1973), salt content and flaking temperature (Mandigo et al., 1973), flake size (Popenhagen et al., 1973), tripolyphosphate and salt (Neer and Mandigo, 1974a;
Schwartz and Mandigo, 1974), frozen storage (Neer and Mandigo, 1974b) and portion thickness and cooking temperature (Campbell et al.,
1977).
Cross and Stanfield (1976) reported consumer evaluations of restructured beef steaks. Consumers showed the greatest preference for the restructured beef steaks with 30% fat and added salt. Field et al. (1977) determined that restructured beef steaks containing 5% 11 mechanically deboned meat have improved quality. Ford et al. (1978) utilized suspensions of crude myosin, sarcoplasmic protein and a mixture of both to bind coarsely ground beef into restructured steakettes.
Moore et al. (1976) prepared beef rolls with coarse ground beef, 8% added water and either salt or salt plus .25% sodium tripolyphosphate. The addition of tripolyphosphate resulted in increased binding strength and cook yields.
Ford et al. (1978) reported that salt was usually needed in restructured steak formulations for a desired binding effect. They concluded that the addition of crude myosin or a mixture of crude myosin with sarcoplasmic protein with little or no added salt has the potential for binding meat pieces together to produce a cohesive restructured meat product of low salt content.
Seideman and Durland (1982) reported that various additives such as salt, phosphates, flavorings and plant proteins can be added to restructured products to improve texture, flavor, juiciness and processing yields. Salt has been reported to increase the flavor, texture and/or juiciness ratings of restructured steaks (Cross and
Stanfield, 1976; Huffman, 1979; Mandigo, 1974). Most research papers reported using levels of ,75% to 2.0% NaCl. Salt is needed to extract muscle proteins to the meat surface where they can bind to adjacent meat particles, thereby resulting in greater cohesion. Salt and tripolyphosphate have been used together to reduce cooking losses. Huffman and Cordray (1982) concluded that, while the addition of salt to flake-cut beef patties altered the sensory, color 12 and physical properties, tripolyphosphate had little effect on these properties. Color desirability, as well as lack of discoloration, were improved with the addition of salt and tripolyphosphate either alone or in combination, as reported by Seideman and Durland (1982).
Campbell et al. (1977) reported that, during previous studies on flaked-cut and formed products at the University of Nebraska, a distortion in thickness during cooking was noticed which gave the product a swollen and deformed appearance. Campbell et al. (1977) studied the effect of cooking temperature, portion thickness and location within the formed log on the dimensional and chemical properties of restructured pork patties. They found that the area change, volume change and cooking loss decreased linearly as thickness increased. A combination of 1.90 cm thickness and a cooking temperature of 117 C yielded a product with predictable and satisfactory performance. N. M. Quenzer (personal communication) evaluated the sensory properties of restructured steaks cooked by various institutional methods. Data indicated that panelists tended to prefer grilled steaks to oven and deep fat fried steaks.
Spinning as a means of producing meat analogues from protein- aceous raw material was proposed by Boyer (1954) as reported by
Mawson (1977). Spinning has been adopted as a commercial process for isolated vegetable protein and can successfully treat non-skeletal animal tissue extracts as reported in Young and Lawrie (1955) by
Mawson (1977). 13
Mechanically Separated Meat
Perspective. One protein source which has been overlooked is mechanically deboned meat. Through mechanical deboning, meat and marrow from bones of beef, pork, and lamb can be recovered. This food source, which could amount to 2,090,757 metric tons of mechanically deboned meat per year (Field, 1976), has been wasted as a human food source because much of the world's meat production is sold in boneless form, and the bones with some meat still attached are rendered for inedible uses. Bones sold as part of retail cuts are removed by consumers after the meat is cooked. These bones often have more meat discarded with them than do bones removed by professional meat cutters.
Mechanically Separated Species (MSS) is made by mechanically removing most of the bone from the attached skeletal muscle of meat animal carcasses and parts. These products were formerly known as
Mechanically Deboned Meat (MDM). MSS is different from "meat" because it contains small amounts of bone and bone marrow (Arasu et al., 1981).
MSS is a promising innovation for a world facing a protein crisis. Studies on the production, characterization and utilization of mechanically deboned red meat show that the potential of this technology to increase the world's protein supply is great (Field,
1974, 1976; Field and Riley, 1974; Field et al., 1974; Meiburg et al., 1976). MSS can be added to ground beef at levels up to 20% without adversely affecting palatability (Cross et al., 1977).
Mechanically separated poultry is being used in such processed 14 products as bologna and frankfurters (Froning, 1976; Ostovar et al.,
1971).
Substantial interest recently has developed regarding use of red meat that is mechanically removed from bones. Dudley (1975) reported that an additional 5 to 7 kg of meat per carcass could be obtained by mechanically deboning the skeleton. Field (1974) reported on the chemical composition and nutritional value of mechanically deboned meats, while Smith (1975) reported on the utilization of mechanically deboned meat in frankfurter formulation.
Mechanical separators. Mechanical separators are generally of
two types: auger-type and press-type machines (Mast et al., 1982).
Auger type systems include the Beehive, the "Yieldmaster," and the
Jack Prince "Meat Master." A power auger forces meat through a
stainless steel screen having small holes to produce fine-ground
deboned meat. Bone is strained from the meat and discharged
(Anonymous, 1979). Press-type systems (Inject Star, Protecon,
Pemberstons and Paoli) do not need separate grinders, but some of the
machines have a separate prebreaker which is used to reduce the input
bone size (Anonymous, 1979).
Several brands of mechanical deboners are on the market. Kind
of machine influences calcium content but has little influence on
protein, fat, or moisture contents (Goldstrand, 1975). MDM from beef neck bones (especially from lean animals) is high in protein and low
in fat. Goldstrand (1975) reported that mechanically deboned meat
from beef neck bones was 16 to 17% protein and 10 to 24% fat. The data collected at the University of Wyoming show that mechanically 15 deboned meat from beef neck bones is often near 10 to 15% fat (Field,
1976).
Regulations. On April 27, 1976, the USDA published proposed
regulations covering MDM (USDA, 1976). On July 31, 1981, the USDA
published a proposal to amend the regulations (USDA, 1981). On June
29, 1982, the final rule was published (USDA, 1982) and became
effective July 19, 1982. The major rules changes were (1) to change
the name of the product to "Mechanically Separated Species," (2) to
delete the requirement that the names of all meat food products
containing MSS must be qualified by a phrase indicating its presence,
and (3) to replace the requirements of powdered bone declaration with
a requirement that the labels declare calcium content. These
changes to reform MSS labeling requirements have the potential to
increase the manufacture and use of MSS.
Properties and characteristics. Mechanically deboned products
contain bone marrow which is high in hemoglobin, which in turn, is
rich in iron (Field, 1976; Froning, 1976; Essary, 1979). Field
(1976) reported that mechanically separated beef (MSB) from
commercial sources contained 4.3 to 6.3 mg of iron per 100 g of fresh
meat. The percentage of calcium or bone in mechanically deboned meat
varies according to the amount of meat attached to the bone at the
time of deboning, the equipment used, the extent to which the bones
are broken prior to being mechanically deboned, the yield of meat,
and the type of bone used (Field et al., 1974; Goldstrand, 1975).
Many diets are low in calcium (Lutwak, 1975), and the retention of 16 calcium from bone sources is high in the MSB. Therefore, it is not recommended in these types of diets.
The elimination of some strands of connective tissue from mechanically deboned meat partially accounts for the finer, more uniform texture in processed products (Field et al., 1974). Field et al. (1974) and Anderson and Gillett (1974) found no significant differences in emulsifying capacity or emulsion stability between hand-boned meat and mechanically separated meat (MSM) from whole carcasses. Goldstrand (1975) indicated that the bind value of MSM from fabrication room bones compared favorably with that of beef and pork trimmings of similar protein levels. In his experience, no compensation of reduced bind has been necessary in formulations of processed meat products at 10, 20 and 30% levels of MSM addition.
Studies have been conducted concerning the utilization of MDM in processed meat products, specifically emulsified products (Froning
1976; Ostovar et al., 1971; Field et al., 1974; Meiburg et al., 1976;
Anderson and Gillett, 1974; Goldstrand 1975). Field (1976) stated that the use of MSB results in brighter color due to the addition of heme pigments from red bone marrow and the elimination of connective tissue. Field (1976) reported spicier flavors in bologna processed with MSB in excess of 10% as compared to bologna manufactured with entirely hand-boned meat. These flavors were attributed to mineral and bone constituents. Dudley (1975) reported that the microbial load in MSB can be equivalent to that of hand-boned trimmings, if proper sanitation and temperature control are exercised. 17
Lipid oxidation may be especially acute in MSM since some increases in meat temperature as well as air incorporation is inherent in the deboning process. Several reports have indicated that a problem of oxidative stability exists in MSM from poultry
(Dimick et al., 1972; Froning et al., 1971; Moerck and Ball, 1974).
Suggestions as to the cause of this oxidation have centered on the
increased concentrations of polyunsaturated fatty acids of the phospholipids (Moerck and Ball, 1974) and increased quantities of heme pigments from bone marrow (Lee et al., 1975). The heme pigment
concentration in MSM from red meats is also higher than in hand-boned
meat (Field, 1976).
Utilization in restructured steaks. MSM may be of value in
improving quality of restructured steaks since it is high in heme
pigments, which produce a bright red color, and low in strands of
connective tissue, which are detrimental to binding capacity. MSM
improves the textural characteristics of bologna and ground beef
patties (Field, 1976; Cross et al., 1977). Field et al. (1977),
found overall acceptance of the restructured beef steaks containing
MSB was not significantly different from that of controls. Steaks
containing 10% MSB had a softer, more acceptable cooked outer surface
than controls. Steaks containing 15 or 20% MSB had softer outer
surfaces when compared to controls, but they had mushier interiors
(Field et al., 1977). Therefore, the addition of 5% MSB to
restructured steaks can reduce costs without changing steak quality.
MSB added to restructured steaks at a 10% level can improve quality
and reduce costs at the same time (Field, 1976). CHAPTER III
EFFECTS OF MECHANICALLY SEPARATED BEEF AS A
RAW MATERIAL IN VARIOUS TYPES OF
RESTRUCTURED STEAKS
Summary
Two types of restructured beef products (flaked and formed and chunked and formed) were formulated containing 0, 10 or 20% levels of mechanically separated beef (MSB). All blends were analyzed for chemical, visual, sensory and textural properties. Product defects also were evaluated. Data indicate that, for the flaked and formed product, percentage moisture, fat and calcium and pH value all increased with increased level of MSB. The flaked and formed product at the 10% level of MSB was rated to have a "slightly bright cherry red" raw color and had a moderately desirable cooked overall acceptability. In addition, the flaked and formed product was lower in flavor desirability, overall satisfaction and bite and had substantially fewer defects.
The chunked and formed restructured steaks extended with MSB had a higher calcium percentage and pH value when level of MSB increased. At the 10% level they were higher in cooked lean color but had less raw and cooked overall acceptability scores. Tenderness ratings increased with level of MSB, and at the same time, overall satisfaction ratings and flavor desirability scores decreased.
Finally, the 10% level of MSB in the flaked and formed restructured steaks seems to be the product with supreme
18 19 acceptability. Unquestionably, fabrication of restructured steaks via chunking produced a final product with a greater number of defects.
Introduction
Despite the fact that economics and processing of restructured meat products appear promising in creating a product that has the palatability attributes between ground beef and an intact muscle steak, the product has not been accepted by either the retail market or institutional trade. Research is needed involving comminution methods and their effects on restructured meat products (Huffman,
1982). Two of the comminution methods needing further study are flaking, in which the meat is forced against a stationary precision- honed shearing head resulting in uniform-sized flakes, and chunking, which may be accomplished manually with plate grinders or mechanical dicers. Chunking is occasionally referred to as sectioning. Because
Mechanically Separated Beef (MSB) has improved the texture of other beef products (Field, 1976; Cross et al., 1977), it may be of value in improving the quality of restructured steaks (Field et al., 1977).
This combination of utilizing MSB as an extender in restructured steaks and the application of two different methods of comminution may be useful to the meat industry.
Thus, the objectives of the study were (1) to determine the optimum level of MSB which can be included as a raw material in intermediate value beef products and (2) to study connective tissue and binding properties of two intermediate value beef products extended with MSB. 20
Materials and Methods
Product formulation. Six blends (9.09 kg raw meat per blend) were formulated into flaked and formed and chunked and formed products at the USDA Roman L. Hruska U.S. Meat Animal Research Center in Clay Center, Nebraska. Beef lean was obtained from chucks and rounds of two 354-kg bull carcasses and frozen and stored at -35 C until utilized. MSB was prepared from the neckbones of beef chucks, which had been hand-boned at the Excel Corporation slaughter fabrication, Plainview, Texas. The neckbones were passed through a
Model P-100 Inject-Star (press type) boning machine. The MSB was then passed through a 5-mm Stephan Model MC 10 microcutter, maintaining a temperature of 17 C or lower, boxed, quick frozen at
-35 C and shipped under refrigerated conditions to the Meat Animal
Research Center in Clay Center, Nebraska. The flaked and formed products were formulated as follows: the beef lean and MSB were cut 2 into strips (3 cm x 30 cm in length) on a band saw, tempered to -5 C and flaked by a Model 3600 Urschel Comitrol with a Model 750 cutting head. All blends were formulated to 16% fat. Flaked and formed treatments were mixed in a paddle mixer for 20 min with additions of
.75% NaCl and .25% sodium tripolyphosphate. The three flaked and formed blends contained 0, 10 and 20% MSB, respectively. The chunked and formed products contained the same levels of MSB mentioned above.
The beef lean and MSB also was cut into strips and tempered to -5 C.
The tempered strips then were passed through a mixer/grinder with
1-cm plate. The chunked and formed treatments also were mixed in a paddle mixer with additions of the same amounts of salt and sodium 21 tripolyphosphate. All blends were stuffed into 16-cm diameter cellulose casings and frozen to an internal temperature of -20 C.
The logs were tempered to -5 C, pressed at 28 kg/cm in a Model 720
Ross press, refrozen and cut into 2.5-cm steaks (figure 1).
Cooking characteristics. Cooking characteristics were determined using representative steaks from each treatment. Steaks were tempered to about -3 C under refrigerated conditions before being cooked to an internal temperature of 70 C on Farberware Open
Hearth broilers. Internal temperature was monitored by copper- constantan thermocouple wires placed near the geometric center of each steak. Cooking time required to reach 70 C was recorded
(appendix H). Steaks were weighed frozen, thawed and after broiling to determine thaw and cooking losses (appendix A). After cooking, each steak was cut and visually scored for degree of doneness (6=very rare; l=very well done) using the National Live Stock and Meat Board photographic standards.
Textural properties. Instron readings were determined on broiled steaks from each processing treatment. The cooled steaks were analyzed for determinations of peak energy, peak load, peak elongation, fail energy, fail load and fail elongation (appendix J) using a Model No. 1132 Instron instrument with a Microcon II microprocessor.
Sensory evaluation. Restructured steaks were cooked as previously described and served warm to an eight-member sensory panel at Texas Tech University, trained according to Cross et al. (1978).
Each member independently evaluated each sample in duplicate 22
BEEF NECKBONES \r MECHANICAL SEPARATOR
MICROCUTTER
FREEZER
FLAKER BEEF LEAN BEEF LEAN V FREEZER FREEZER
TEMPERING TEMPERING
FLAKER GRINDER
MIXER
SALT & PHOSPHATES SALT
STUFFER
FREEZER
TEMPERING
PRESS
CLEAVER
PACKAGING
FIGURE 1. FLOW DIAGRAM FOR FLAKED AND FORMED AND CHUNKED AND FORMED RESTRUCTURED BEEF PROCESSING. 23
(appendix E) for juiciness (8=extremely juicy; l=extremely dry), tenderness (8=extremely tender; l=extremely tough), bite (8=extremely firm; l=extremely soft), cohesiveness (8=extremely cohesive; l=extremely noncohesive), flavor desirability and overall satis faction (8=extremely desirable; l=extremely undesirable) and defect description [10=norffe, 9=other, 8=connective tissue, 7=too chunky,
6=too crumbly, 5=too coarse, 4=too fine, 3=too mushy, 2=off-flavor
(fishy, liver, blood, rancid, cereal, metallic), l=gritty].
Visual properties. Representative steaks from each treatment were objectively measured for color using a d-25 Hunter Colorimeter
(appendix D) after thawing at 3 C. A five-member trained visual panel evaluated each blend (appendices F and G) for raw lean color
(8=extremely bright cherry red; l=extremely dark brown) and overall desirability (8=extremely desirable; l=extremely undesirable) according to Jeremiah and Greer (1982). Cooked lean color
(8=extremely light brown; l=extremely dark brown) and overall desirability (8=extremely desirable; l=extremely undesirable) were also scored by a five-member trained visual panel. Steaks were displayed for two days in a Tyler (Model DGC6) retail case at a temperature of 5 C under Sylvania Gro-Lux F4040W fluorescent lighting at 80 foot candles simulating commercial lighting conditions.
Chemical analyses. The blends were analyzed for moisture, fat and pH. Moisture was determined using the vacuum oven procedure
(AOAC, 1975). Fat was determined by extraction with ether (AOAC,
1975). Shelf life was determined on all treatments. Thiobarbituric acid analysis (TBA) for the measurement of oxidation products in 24 lipids (appendices B and C) was conducted at 10, 50, 70, 90, 120 and
150 days of storage (Targladis et al., 1960).
Statistical analysis. A one-way analysis of variance (Steel and Torrie, 1980) for a 2 (type) x 3 (level) x 2 (replication) factorial design with appropriate interactions was used to analyze data for all traits. Type of product and level of MSB were main effects. When a main effect was significant, means were separated according to orthogonal contrasts (Kirk, 1982).
Results and Discussion
Chemical traits. Presented in table 1 are means for chemical
traits of flaked and formed and chunked and formed restructured
steaks. A significant linear effect for moisture existed for level of MSB within the flaked and formed product type. An increase in moisture from 63.65 to 66.05% occurred as the level of MSB increased.
A difference existed in fat percentages between the two types of product. Chunked and formed restructured steaks contained about 2% more fat than the flaked and formed steak at the three levels of MSB.
The larger pieces of fat in the chunked and formed product may have contributed to the higher fat content. Field et al. (1977) reported no difference for fat and moisture percentages of flaked and formed restructured steaks containing 0, 10 and 20% levels of MDM.
Significant linear treatment and level effects existed for pH which increased in both treatments from 6.01 to 6.32 in the flaked versus 6.25 to 6.41 in the chunked and formed restructured steaks.
The pH increase across level of MSB in both treatments was mainly caused by the high calcium content in MSB. A significant linear and 25
• d u r>. r>. vO 00 o • CN CM O o •r4 CO • • . • terac t ve l rt c (U pa CJN •H • 1—1 CO o in i-H in CO 1—1 00
H 13 0) Q w e Q tissu e b a
o tmen t le v w 0^ r treatm e m in CTi vD rt (9 H 14-1 X vO o m in CU ty
3 WTB=wh o O) linea r t
O <3^ <.05) ; l i Q o in in cn • «\ • (U W CM O /-~v ^-V <^^ OS o cn /-^ O • • • • 1—( in 1—1 4J
(1977), Miller (1984) and Goldstrand (1975). These data indicate that for flaked and formed product, percentage moisture, fat and calcium and pH values all increase with increased MSB level. For chunked and formed product, pH value and calcium percentage increased with addition of MSB.
Visual properties. Data for appearance traits (table 2) show the flaked and formed restructured steaks with 10% MSB and the chunked and formed steaks with 20% MSB were rated higher than the control in raw lean color. Raw overall acceptability scores were low for all the treatments except for the 10% level of MSB in the flaked and formed restructured steak. A significant quadratic level effect and a linear treatment by level interaction for cooked lean color existed among the levels of MSB for both types of product. Overall acceptability ratings for cooked flaked and formed restructured steaks extended with 10 and 20% MSB were higher than the control.
Hunter color values (not shown in tabular form) showed that as the level of MSB increased, the red color of the raw steaks increased, being more obvious in the flaked and formed treatment.
Field (1974) reported that, as levels of MSB increased, raw color of the product also increased. Huffman and Cordray (1979) and Booren et al. (1979) also reported having severe color problems in chunked and formed steaks. These researchers suggested that color deterioration occurred during processing. 27
o Ul Ul • c'i a w cn vD O CS QJ QJ • o O i-H •—1 ... c c CO • • . .
rt CQ CO S (P<.01) ; l i (P<.01) ; l i desirable . y desirabl e ac CM O cs cn rH o • • • • 4-1 >, 4J -U es in cn Q •T3 W Q) Q E Ul W o H =moderate l e , 5=slig h eve l effe c eve l effe c W ^3 o o o o cn 1—1 vO rH rH c 1—t • • • • -Q CO cn cs in «4- w QJ H CO C 3 x: undesir a desirabl e quadrati c quadra t i c CM o r-~ QJ < E w Ul PL, PM o tio n (P<. 0 ar k brown ; r leve l e f r leve l e f ta 1—1 o Cl4 • <.01) ; li n <.01) ; li n 5=slightl y eve l inte r o n (P<.05 ) 5=slightl y CJH parate d b e o 00 The data indicate that flaked and formed restructured steaks extended with 10% MSB were rated higher in all four traits when compared to other levels and to the control. They had a "slightly bright cherry red" raw color, "slightly desirable" raw overall acceptability, were rated "slightly dark brown" for cooked lean color and had a "moderately desirable" cooked overall acceptability. Chunked and formed restructured steaks extended with 10% MSB were rated higher for cooked lean color but were rated lower in raw and cooked overall acceptability and had a "moderately dark brown" raw color. Therefore, 10% MSB level in restructured meat appears to be the level of highest acceptability, rated higher even than controls. Cross et al. (1977) reported similar results, stating that MDM can be added at levels of up to 20% without affecting visual properties of the final product. The flaked and formed steaks with 10% MSB had the most acceptable visual characteristics. Sensory traits. Presented in table 3 are the mean scores for sensory traits determined by a trained sensory panel. The flaked and formed restructured steaks were rated lower in bite and were found to be moderately soft. The chunked and formed product was found to be softer at the 20% level of MSB. As level of MSB increased in the chunked and formed product, the bite scores decreased as shown by a linear level effect. These results agree with those of Huffman (1979) who reported variations in restructured product bite, mouth-feel and sensory properties. Tenderness scores did not differ in the chunked and formed product. 29 o [il CJN M c CO QJ CO II —1 3 in Xi ^ CJ cn 00 r-^ cs O •« Ul m • • • • >,--i o vO vO in in vo vO O CO PH 3 •H 0) Xl 3 T3 o Ul H Ou QJ CO MH QJ 4-1 4-1 rt o C!i Ul QJ cn vO 00 in CM U QJ fa Ou O QJ T3 O >^ CS in vO vO in in in TS O H O E CO E II H II vO QJ vO S Ul . (S QJ o E r-l Ul Xi M-l >-| • •H rt od ^3 CM cn vO C7V MH MH Ul O QJ • H CO c in vo vO in vo in ^ CO z CO XI 1—1 QJ « . 'a QJ TJ ^^ ^-s w 73 4-1 rH in QJ QJ rt >> o o CO 4-1 Ul rH erf • • CO rt QJ 4-1 v V o Ul 13 x: pLi CU CX4 r-l rt O 60 s_x v-* CO fa D- E •H • Csl CS in CS QJ II rH Ul 4-1 4J z CO vO CO o O o vO vD in in vo vO II • u QJ QJ >^ *V in QJ u MH U-l ,—<4- 1 1—1 QJ MH MH ,—t MH .« J3 QJ QJ fisS CO O QJ rt •n cn O CO > Ul u 1—^ rH •H •H •H rt QJ QJ CQ Q) c >, CO CO T3 > > CO >^ C CO 1—1 QJ QJ c QJ QJ PQ S f— 4-1 -C T3 rt 1—1 r—* < '^ o 4-1 7Q3J 60 o >> CO U u QJ S • H rH II CO rt CO es s bili t acti o II ,-* >, QJ • Q) QJ CO CO c rt M-l CQ CO rH 4J u C C CO QJ Q) Ul CO CO II 4J cP QJ C > •H rH •H S No significant difference was reported for juiciness and cohesiveness for the two types of product. A significant linear level effect existed for flavor desirability. Both product types were less desirable in flavor than the controls. Overall satis faction ratings also indicated a significant linear effect within level of MSB for both types of product when compared to controls. Lower ratings for flavor desirability and overall satisfaction ratings of the products was due mainly to several defects. Cross and Stanfield (1976) and Seideman et al. (1977) also reported lower overall satisfaction and lower desirability in restructured steaks. These data indicate flaked and formed restructured steaks rated lower in flavor desirability, overall satisfaction and bite but did not differ in other sensory traits. Chunked and formed restructured steaks decreased in bite, overall satisfaction ratings and flavor desirability scores, but tenderness ratings increased with increased levels of MSB. Product defects. Restructured steak defects are presented in table 4 for flaked and formed and chunked and formed products. Flaked and formed restructured steaks had more off-flavor than controls. The off-flavor probably was caused by the high content of bone marrow, hemoglobin and iron in both types of restructured steaks extended with MSB (Arasu et al., 1981; Field, 1976; Froning, 1976; Essary, 1979). A high content of connective tissue was found in the flaked and formed product. The chunked and formed restructured steaks had a higher amount of connective tissue which was the primary problem with the product. Off-flavor and connective tissue in flaked 31 O O o o o o CS o O O O c o in o in cs -a CM m CO QJ H E CJ Ul w o fa w MH Q c: cn 00 cn vO r^ cn rt • • • . • • CO in in in O rH i-H cn o in '•o CS cn r^ o QJ t-l ^ erf (3 3 > XI fa CJ Ort in 00 CQ 00 o r^ in z CO • • • • cn <1- cy\ in o ON O s CvJ M o 00 H 3 CD H 13 O w Ul H C£l ex Q Q MH W o Q in m CO Z (3\ cn erf QJ o • • . w Cu CJN O cr. (TV w CM CM cs H >^ CN CQ X H T3 2 W QJ E § CO Ul o w u 'C3 Z CHO C CvJ cn in PM cxi Q CT\ 00 • QJ cr. -Cl CN in QJ o := QJ X CO H ci t3 Z CJ QJ w a 4-1 CO erf rt H Ul fa CO 00 cn cn rt m Q, °§ vO QJ W VD CO o MSB were the principle defects, although connective tissue was not as evident in the chunked and formed steaks as the level of MSB increased. Apparently, the addition of MSB to the chunked and formed restructured steaks partially masked the connective tissue. The chunked and formed product with 20% MSB did not have defects one out of five times it was evaluated. Finally, manufacturing restructured steaks via flaking results in substantially fewer detectable connective tissue defects at 0, 10 or 20% levels of added MSB. Textural properties. Instron values such as peak load, fail energy and fail elongation are the textural measures presented in table 5. Peak load readings were less in the flaked and formed and the chunked and formed restructured steaks which contained MSB when compared to the control. Fail energy readings also were less in both types of product when compared to the controls. Data not shown in tabular form showed product containing MSB required less shear force which supports the above. Cardello et al. (1983) reported flaked and formed products extended with textured soy protein also affected textural properties of the restructured steak, and high correlations between trained sensory panel member ratings for tenderness and instrumental texture readings were observed. The 10% MSB flaked and formed restructured steak again appeared to have more acceptable textural properties. 33 X o QJ o TS XJ CM in in •<}• •r^c T3 CO QJ ^ Ul rH rH rt QJ •H QJ QJ CQ a 3 > > CO Ul CT* QJ QJ 2 o QJ i—t r-t MH Ul 33 1 •J< ^ H 60 QJ O 4J 4-1 O O o 1 C o in rH cn rt QJ QJ Q cs . . • os 4-1 E E W CS r^ in CO 4J Ui Q CO •rH rt cn Z rt T3 QJ QJ M Ul Ul H QJ T3 14-1 •u 4-1 X E QJ O W Ul CO o O o CO X 'r^ •H CO QJ QJ 4-1 4J o o o U T3 rt rt <: T3 1—1 o in Ci. C Ul Ul w C . • • X •rH 13 -13 H rt 00 in QJ rt rt CO cn • A • A 3 3 T3 QJ cr cr QJ QJ O r-l Ul •.% «.N c o, O y—\ /—N 3 E MH in in H x: rt 1 o o O CJ o o o CO 60 • • in in in V erf • • Ul 1 CU Ou H •s-^ s_^ o cn in rt E CO 3 QJ o 73 X 4-1 •U O CO CO o o Ul rt QJ QJ fa O MH M-l O 4-1 TJ MH MH u-i QJ QJ QJ CO O -d CO fa o O o QJ CO ,—i r-< QJ o ^H in Ul QJ QJ QJ m . •H CM • Ul > > Csl 00 3 CU QJ QJ w in cr X I-l rU PU Q) 0) o Ul O CJ erf QJ • 0S • H •H Pu E QJ QJ 4-1 4-1 Ul O i-H rt rt o Ul CU Ul u o E T) ns o o in • MH rt rt rt in o cn M-l CO 3 3 H C • QJ E cr cr X rt in QJ 3 Ul W cs X E rt • #v • «^ H T3 •H QJ /""N ^-N QJ 13 X X i-H rH Cd ;^ QJ rt CO o O O rt iJ B • • fa rt o v V Ul -> 4-1 eu pL, CO rt QJ x.^ V-' in un CU o T3 . in o Q) Ul QJ Ul 4-1 u o CO O Ul o o o cn MH •f-< Ul QJ QJ o in MH CO >^ 1 3 Ul MH rH 60 cr QJ MH MH Z r-l ^ QJ QJ . QJ . SsS rt Ul ts A->> /"—> O CO Ul I—1 f—t r-* in •H rt ^ rt Q) o QJ o CQ c u T) > • > • CO c rt T3 o c QJ v QJ \/ 2 o X QJ 5 CO <—>PL , I—1 CU 4J v»-' s—' •H a CO • in QJ 4J QJ CO MH QJ CO U Ul w >s CO E QJ o 1—1 II CO d rt c; TS 60 60 II Ul D- • QJ o QJ o •H •H CQ X TJ Ul C CQ Pi 4-1 E W C c •r-l 4-1 •H 4J <: 1—1 CO rt QJ o co X c rt • CO QJ o r-l 2 W 3 CO CO HJ CJ HJ O Ul Ul r-^ QcJ QJ rt X O O T3 rtQJ rt 3 3 E Ul Ul Ul 4-1 CO ^ r-i rH rt rt QJ QJ X CO rt •H •rH 4-1 iJ QJ (U Q) (0 rt MH X c C H E pL, fa fa o CO •H •H 34 Conclusions Flaked and formed restructured steaks extended with 10% MSB were rated higher than chunked and formed steaks for raw lean color and cooked overall acceptability. Fabrication of product via chunking and forming and adding 10 or 20% MSB resulted in lower ratings for appearance of the product due to visible larger chunks of meat and fat. 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A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37:44. Theno, D. M., D. G. Siegel and G. R. Schmidt. 1978. Meat massaging: Effects of salt and phosphate on the microstructure of binding junctions in sectioned and formed hams. J. Food Sci. 43:493. Tillman, B. N. and J. V. Ziemba. 1972. Processed poultry cubes. Food Eng. 44:99. USDA. 1976. Definition of meat recovered by mechanical means and by low temperature rendering techniques. Fed. Reg. 41:17535. USDA. 1981. Standards and labeling requirements for mechanically processed (species) product and products in which it is used. Fed. Reg. 46:39274. USDA. 1982. Standards and labeling requirements for mechanically processed (species) product and products in which it is used. Fed. Reg. 47:28214. Vadehra, D. V. and R. C. Baker. 1970. The mechanism of heat initiated binding of poultry meat. Food Technol. 24:766. LIST OF APPENDICES APPENDIX PAGE A. MEANS FOR COOKING TRAITS OF RESTRUCTURED STEAKS EXTENDED WITH MSB 42 B. TBA VALUES OF RESTRUCTURED STEAKS EXTENDED WITH MECHANICALLY SEPARATED BEEF (MSB) 43 C. TBA VALUES PER DAY OF STORAGE ON RESTRUCTURED STEAKS EXTENDED WITH MSB 44 D. MEANS FOR HUNTER COLOR VALUES OF RESTRUCTURED STEAKS EXTENDED WITH MSB 45 E. TASTE PANEL EVALUATION SCALES VISUAL PANEL MEMBERS .... 46 F. EVALUATION FORM USED FOR RAW PRODUCT BY TRAINED VISUAL PANEL MEMBERS 47 G. EVALUATION FORM USED FOR COOKED PRODUCT BY TRAINED VISUAL PANEL MEMBERS 48 H. COOKING DATA SHEET USED TO RECORD COOKING CHARACTERISTICS 49 I. EVALUATION FORM USED BY TRAINED SENSORY PANEL MEMBERS. . . 50 J. DEFINITION OF INSTRON MEASUREMENTS 51 41 42 w in o C3S o • cn i-H vO cs CO • • • cn cs rt CQ CO 2 o in cs cn o H o CN CM CM Q T3 Q) Q E Z Ul w o H MH X O in W T3 m O C m • CO rt o cn CN trf CS CN QJ < XI C fa QJ O H .^ CO C 3 X CJ o QJ 00 in :5 4-1 • CH O CM >s O 3 in CM CsJ Ul :=> -a QJ erf o > Ul II CO D. MH O QJ fa o o Ul O QJ o in O O. rt CM Ul CO >> 00 vo CN H CN >^ Ul TJ QJ QJ > E II Ul vO o o z MH o in QJ M ^3 in cn in O MH I-H !^ C QJ rt o rt vO cn CS QJ o o CM X CD CJ erf QJ T3 o QJ fa rt 4-1 rt O CO Ul CU z o rt I < 00 o- X o QJ Ul cs o es CO o CO cs CM Ul >s Ul rt i-H Q; s-« 1-1 C o rt TS O X (0 o u, M CQ c to •H rt TS Q CO •H QJ C: ^3 QJ 2 es? 3 rt c CO Z E QJ X t^ fO eiu C CJ J-l X s^ CO QJ o tu CO CO E E II CO II • c o • H CO MH CQ U3 rt 4-1 CO o CO • QJ 60 o 60 60 2 CO 2 c CO c C QJ rt X a 4-1 •H QJ •H • H •H 5 Ul ^ • o o 60 o rt rt Ul X o o QJ o o CJ Q o H 43 00 00 vO 00 o cn in CN cn cs 13 QJ E Ul o 73 C rt t3s in o cn in in in cn 'T3 QJ ^ Q C 3 Q X Z CJ w CN cn X CN o w vO CN CO '-S fcrf CQ < CO o W 2 3 H CO o Ul fa CI. W CO 00 ON 00 cn CN 00 § CQ O CM CM cn cn in CM H O QJ CJ w CL erf <: H TJ QJ CO < E CU Ul W CO o fa OS vO C7S o o CN cn 00 c CO rt PQ Ul X 3 M ^5 Q Z X W CQ Ul PH CO rt Qu 2 X < o CQ M-l QJ H O 60 rt rt O o O o o CO Ul in OS in >^ o CM CO 4-1 Q CO 44 APPENDIX C. TBA VALUES PER PERIOD OF STORAGE ON RESTRUCTURED STEAKS EXTENDED WITH MSB o in o o o o o o ofa o o H o CO CO ofa o CO CQ < CO Q 2 H o Z (^ CJ erf w o Pu in o O O O z o o 1—1 CM < 1—1 CM o H >t O ^3 1^ Xt QJ QJ QJ Q QJ OJ QJ o O ri«J C c c CO Prf CO CO CO 3 3 PH rH 3 x: fa x: fa CJ o o CM w PH !x H 3 S i > I CO (D CO (D • o CM CN4 SHmvA vai 45 rt CQ CO o cn <7v 2 o C3S vO • • • o vO CJs O 33 73 Csl APPENDIX E. TASTE PANEL EVALUATION SCALES SPRINCI^fESS juicimss CH;wI^rt:ss 8 Extremely springy 8 Extremely juicy 7 Very springy 8 Extremely non chewv 7 Very juicy 7 Very non chewy 6 Moderately springy 6 Moderately juicy 5 Slightly springy 6 Moderately non chevy 5 Slightly juicy 5 Slightly non chewy A Slightly non springy 4 Slightly dry 4 Slightly chewy 3 Moderately non springy 3 Moderately dry 3 Moderately chewy 2 Very non springy 2 Very dry 2 Very chewy 1 Extremely non springy 1 Extremely dry 1 Extremely chewy COHESIVENESS FIRMNESS AMT CF BOKE PARTICLE 8 Extremely cohesive 8 Extremely firm 8 None 7 Very cohesive 7 Very tirn 7 Practically none 6 Moderately cohesive 6 Moderately firm 6 Traces 5 Slightly cohesive 5 Slightly firm 5 Slight 4 Slightly non cohesive 4 Slightly soft 4 Moderate 3 Moderately non cohesive 3 Moderately soft 3 Slightly abundant 2 Very non cohesive 2 Very sott 2 Moderately abundant 1 Extremely non cohesive 1 Extremely soft 1 Abundant CRAININESS MOUTHFEEL - OILINESS TEXTURE 8 Extremely non grainy 8 Extremely non oily 8 Extremely coarse 7 Very non grainy 7 Very non oily 7 Very coarse 6 Moderately non grainy 6 Moderately non oily 6 Moderately coarse 5 Slightly non grainy 5 Slightly non oily 5 Slightly coarse 4 Slightly grainy 4 Slightly oily 4 Slightly fine 3 Moderately grainy 3 Moderately oily 3 Moderately fine 2 Very grainy 2 Very oily 2 Very fine 1 Extremely grainy 1 Extremely oily 1 Excremely fine HARDNESS MEALINESS TENDERNESS 8 Extremely soft 8 Not liealy 8 Extremely tender 7 Very soft 7 Practically not cealy 7 Very tender 6 Moderately soft 6 Traces mealy 6 Moderately tender 5 Slightly soft 5 Slightly mealy 5 Slightly tender 4 Slightly hard 4 Moderately mealy 4 Slightly tough 3 Moderately hard 3 Mealy 3 Moderately tough 2 Very hard 2 Very laealy 2 Very tough 1 Extremely hard 1 Extremely nealy 1 Extremely tough FLAVOR DESIRABILITY OVERALL SATISFACTION FLAVOR INTENSITY 8 Extremely desirable 8 Extremely desirable 8 Extremely intense 7 Very desirable 7 Very desirable 7 Very intense 6 Moderately desirable 6 Moderately desirable 6 Moderately intense 5 Slightly desirable 5 Slightly desirable 5 Slightly incense 4 Slightly undesirable 4 Slightly undesirable 4 Slightly bland 3 Moderately undesirable 3 Moderately undesirable 3 Moderately bland 2 Very undesirable 2 Very undesirable 2 Very bland 1 Extremely undesirable 1 Extremely undesirable I Extremely bland DEFECT DESCRIPTION TEXTURE J. Food Sci. 47:1779 8 Other (specify) 0-grain0-grainy; , lacks typical nouth feel 7 Too tough S'cohesS'cohesive] , excellent mouth feel 6 Too crumbly 5 Too coarse 4 Too fine 3 Too mushy 2 Off flavor (fishy, liver , blood) 1 Gritty 47 APPENDIX F. EVALUATION FORM USED FOR RAW PRODUCT BY TRAINED VISUAL PANEL MEMBERS NAME DATE VISUAL PANEL FORM SAMPLE LEAN OVERALL SAMPLE LEAN OVERALL CODE COLOR APPEARANCE CODE COLOR APPEARANCE RAW LEAN COLOR (15-30 rain) OVERALL APPEARANCE 8 Extremely bright cherry red 8 Extremely desirable 7 Very bright cherry red 7 Very desirable 6 Moderately bright cherry red 6 Moderately desirable 5 Slightly bright cherry red 5 Slightly desirable 4 Slightly brown 4 Slightly undesirable 3 Moderately brown 3 Moderately undesirable 2 Very dark brown 2 Very undesirable 1 Extremely dark brown 1 Extremely undesirable 48 APPENDIX G. EVALUATION FORM USED FOR COOKED PRODUCT BY TRAINED VISUAL PANEL MEMBERS NAME_ DATE VISUAL PANEL FORM 1r — --•- - SAMPLE LEAN OVERALL SAMPLE LEAN OVERALL CODE COLOR APPEARANCE CODE COLOR APPEARANCE COOKED LEAN COLOR (15-30 min) OVERALL APPEARANCE 8 Extremely light brown 8 Extremely desirable 7 Very light brown 7 Very desirable 6 Moderately light brown 6 Moderately desirable 5 Slightly light brown 5 Slightly desirable 4 Slightly dark brown 4 Slightly undesirable 3 Moderately dark brown 3 Moderately undesirable 2 Very dark brown 2 Very undesirable 1 Extremely dark brown 1 Extremely undesirable 49 APPENDIX H. COOKING DATA SHEET USED TO RECORD COOKING CHARACTERISTICS COOKING DATA Panel No, Project Date AM PM ! Sample number Sensory code Weight in grams i Frozen weight 1 1 Before cooking 1 i Percent shrinkage ! ! i 1 After cooking 1 i ' t 1 Total shrinkage 1 ' ' Percentae;e shrinkage ! Doneness 1 1 Cooked time (i) 1 1 1 II t ' Cooked time (f) i 1 ' 1 Cooking time, min 1 i : 1 1 Shear values, kg. : 1 Core A 1 1 i 1 Core B 1 Core C 1 \ Core D 1 i • Average 1 1 Endpoint temperature ^ ' 50 APPENDIX I. EVALUATION FORM USED BY TRAINED SENSORY PANEL MEMBERS SENSORY EVALUATION FORM NAME PANEL SESSION DATE AM PM Sample Juic i- Tender Cohesive Flavor Overall Defect Code Bite ness ness ness Des ir- Satis Descrip ability faction tion • • ' ••• 1 BITE JUICINESS TENDERNESS COHESIVENESS 8 Extremely firm 8 Extremely juicy 8 Extremely tender 8 Extremely cohesive 7 Very firm 7 Very juicy 7 Very tender 7 Very cohesive 6 Moderately firm 6 Moderately juicy 6 Moderately tender 6 Moderately cohesive 5 Slightly firm 5 Slightly jtiic y 5 Slightly tender 5 Slightly cohesive 4 Slightly soft 4 Slightly di' y 4 Slightly tough 4 Slightly non cohesive 3 Moderately soft 3 Moderately dry 3 Moderately tough 3 Moderately non cohesive 2 Very soft 2 Very dry 2 Very tough 2 Very non cohesive 1 Extremely soft 1 Extremely (dr y 1 Extremely tough 1 Extremely non cohesive FLAVOR DESIRABILITY OVERALL SATISFACTION DEFECT DESCRIPTION 8 Extremely desirable 8 Extremely desirable 10 None 7 Very desirable 7 Very desirable 9 Other (specify) 6 Moderately desirable 6 Moderately desirable 8 Connective tissue 5 Slightly desirable 5 Slightly desirable 7 Too chunky 4 Slightly undesirable 4 Slightly undesirable 6 Too crumbly 3 Moderately undesirable 3 Moderately undesirable 5 Too coarse 2 Very undesirable 2 Very undesirable 4 Too fine 1 Extremely undesirable 1 Extremely undesirable 3 Too mushy 2 Off flavor (fishy, liver, blood, rancid, cereal, metallic) 1 Gritty DEFINITIONS BITE - Force required to bite through cross section of sample, using the incisor teeth. COHESIVENESS - Degree to which a product holds together when tried to be compressed into a ball with the tongue. l=Saltines 8=Taffy candy 51 APPENDIX J. DEFINITIONS OF INSTRON MEASUREMENTS INSTRON MEASUREMENTS PEAK LOAD DISTANCE (c.-n) Definitions for the Measurements 1) Peak energy - (CM-KGF) - the area under the peak load versus the elongation curve. 2) Peak load - (KGF) - the maximum force required to shear a sample. 3) Peak elongation - (CM) - the distance traveled by the blade from the first registering of force to the peak load point. 4) Fail energy - (CM-KGF) - the area under the fail load versus the elongation curve. 5) Fail load - (KGF) - a specific percentage decrease from the peak load. 6) Fail elongation - (CM) - the total distance traveled by the blade from the first registering of force to the final registering of force.