Abstract

Connective tissue, from the outside of three major chuck muscles, was evaluated for binding properties when incorporated either raw or following preheating into precooked, restructured beef. Food-grade gelatin was also evaluated as a binding agent. Adding 10% raw or preheated connective tissue increased (P<.05) instrumentally measured tensile strength and reduced (P<.05) juiciness perception. One percent gelatin reduced (P<.05) cook yields and increased (P<.05) tensile strength but not to the degree of 10% raw or preheated connective tissue. Preheating had minimal effects on improving connective tissue utility. Based on the improvement in bind and cook yields, use of connective tissue as a binder is feasible in manufacturing low-salt, precooked, restructured beef.

Keywords: Cattlemen's Day, 1991, Kansas Agricultural Experiment Station contribution, no. 91-355-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 623, Beef, Restructured beef, Connective tissue, Gelatin, Tensile strength

How to Cite:

Kenney, P., Kropf, D. H. & Kastner, C. L., (1991) “Binding agents for low-salt, low-fat, restructured beef roasts: connective tissue or gelatin”, Kansas Agricultural Experiment Station Research Reports 1(1), 11-13. doi: https://doi.org/10.4148/2378-5977.2182