Effect of Salt and Phosphate on the Texture and Color Stability of Restructured Beef Steaks

The effect of salt and phosphate on the textural and color properties of restructured beef steaks was investigated. Restructured steaks were manufactured from U.S. Choice beef chucks to contain one of four salt‐phosphate levels: 0.0%–0.0% (control); 0.5%–0.0%; 0.0%–0.5%; and 0.2%–0.2%, respectively. Salt and phosphate (0.2% each) decreased cooking loss and increased bind equal to phosphate (0.5%) alone. Phosphate reduced the amount of oxidation. All steaks decreased in redness over the period of frozen storage. The addition of phosphate to restructured beef steaks containing salt enhanced texture with no deterimental effects on color.