Extending Beef Bullock Restructured Steaks with Soy Protein, Wheat Gluten or Mechanically Separated Beef

M. F. MILLER, G. W. DAVIS, S. C. SEIDEMAN, T. L. WHEELER, C. B. RAMSEY

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

Nine blends were formulated from young bullocks to contain 0, 10 or 20% mechanically separated beef (MSB), textured soy protein (TSP) or vital wheat gluten (VWG), (Control = no extender). All blends were analyzed for chemical, sensory and visual properties. Control and extended, restructured steaks were not different in juiciness, tenderness or cohesiveness scores or for calcium content. Blends extended with TSP or VWG had a high incidence of off‐flavor and all extended, restructured steaks had less desirable visual properties than control blends. Storage life was not affected by type or level of extender. Restructured steaks extended with MSB were not equal to the control, but were superior to TSP or VWG extended steaks.

Original languageEnglish
Pages (from-to)1169-1172
Number of pages4
JournalJournal of food science
Volume51
Issue number5
DOIs
StatePublished - Sep 1986

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