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.
Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 52, Issue 3, pages 558–563, May 1987
How to Cite
BERRY, B. W., SMITH, J. J. and SECRIST, J. L. (1987), Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks. Journal of Food Science, 52: 558–563. doi: 10.1111/j.1365-2621.1987.tb06674.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/7/86; revised 12/5/86; accepted 12/8/86.
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.