South Dakota Agricultural Experiment Station Publ. No. 2514 of the Journal Series. This research was supported by the National Live Stock and Meat Board, the South Dakota Beef Industry Council, and the South Dakota Agricultural Experiment Station.
Storage of Structured Beef Steakettes Produced with Algin/Calcium/Adipic Acid Gel
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 604–606, May 1991
How to Cite
MULLER, T.S., JOHNSON, R.C., COSTELLO, W.J., ROMANS, J.R. and JONES, K.W. (1991), Storage of Structured Beef Steakettes Produced with Algin/Calcium/Adipic Acid Gel. Journal of Food Science, 56: 604–606. doi: 10.1111/j.1365-2621.1991.tb05339.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 7/2/90; revised 10/17/90; accepted 11/14/90.
Binding properties and shelf-life characteristics of solid-muscle structured beef produced with algin/calcium/adipic acid binding gel were evaluated. Juncture binding strength and surface discoloration were not affected by refrigerated storage of meat blocks up to 35 days. Fresh steakettes had stronger muscle junctures than frozen steakettes in both raw and cooked forms. Rancidity development was greatest in steakettes stored in oxygen permeable packages. Results indicated structured meat products bound with algin/calcium/adipic acid gel maintained integrity following extended refrigerated and/or frozen storage.