BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN

Abstract

ABSTRACT Suspensions of crude myosin, sarcoplasmic protein and a mixture of both were prepared. Each was mixed with coarsely‐ground meat in the ratio 1:10 w/w. The product was formed into frozen rolls, 6.5 cm diameter, from which steakettes 2 cm thick were cut. These were oven broiled to an internal temperature of 70°C and assessed by a laboratory taste panel. The binding strength between meat pieces was also objectively assessed. Overall, taste panel members preferred the products containing added myosin with salt to those without salt or with added sarcoplasmic protein only. Correlations between various attributes of the product were investigated. Significant correlations were found between overall acceptability of the product and flavor, juiciness, tenderness and the objective measurements in binding strength. Significant correlations also were found between the objective and subjective assessments of binding strength.