Kappa-carrageenan, sodium chloride and temperature affect yield and texture of structured beef rolls
Shand, P.J. | Sofos, J.N. | Schmidt, G.R.
Structured lean beef rolls (4-5% fat), formulatead with 33% added water, 1% sodium chloride and 0.35% sodium tripolyphosphate and cooked to 63 degrees C, 73 degrees and 83 degrees C, had low cook yields and poor texture and bind. Kappa-carrageenan (KC) added at 0.5-1% and NaCl at 2-3% increased cook yield and improved textural properties (bind, force to fracture, hardness). Rolls with 1.0% KC and 3% NaCl had the highest cook yield (154% meat weight basis) and the highest values for force to fracture and hardness. Cook yield decreased and hardness increased with increased cooking temperature. Effects of KC on yield and texture were most pronounced at the lowest NaCl level (1%) and the highest temperature (83 degrees C). KC also reduced purge of vacuum-packaged slices during refrigerated storage.
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