Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks

Authors

  • B. W. BERRY,

    1. Author Berry is with the USDA-ARS Meat Science Research Laboratory, Beltsville, MD 20705. Authors Smith and Secrist are with the Animal Products Group, Food Engineering Laboratory, U.S. Army Natick Research, Development & Engineering Center, Natick, MA 01760.
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  • J. J. SMITH,

    1. Author Berry is with the USDA-ARS Meat Science Research Laboratory, Beltsville, MD 20705. Authors Smith and Secrist are with the Animal Products Group, Food Engineering Laboratory, U.S. Army Natick Research, Development & Engineering Center, Natick, MA 01760.
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  • J. L. SECRIST

    1. Author Berry is with the USDA-ARS Meat Science Research Laboratory, Beltsville, MD 20705. Authors Smith and Secrist are with the Animal Products Group, Food Engineering Laboratory, U.S. Army Natick Research, Development & Engineering Center, Natick, MA 01760.
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  • Reference to a brand or firm name does not constitute endorsement by the U.S. Department of Agriculture. This research was a contribution to Western Regional Research Project W-145.

ABSTRACT

Flaked and formed beef and pork steaks were manufactured using eleven different Comitrol cutting heads selected to give a wide range in flake size. Data from texture profile panel, Instron and cooking studies were collected. As flake size increased, visually detected fi-brousness, first bite hardness, cohesiveness of the chewed mass, number of chews required for swallowing, amount of connective tissue detected by sensory panel and shear force all increased, while uniformity of the chewed mass decreased. Textural properties in beef and pork steaks were affected in a similar manner by flake size. Thickness of the flake particle was as important as width of the flake particle in affecting texture.

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