Restructured steaks were manufactured using hot‐ and cold‐boned (HB, CB) beef with or without a combination of sodium alginate (0.6%), CaCO3 (0.01%) and encapsulated lactate (0.6%). Evaluation of textural changes during refrigerated (4C) storage for 72 h revealed that the CB treatment resulted in more rapid gelation (12 h) of the algin/calcium binders than the HB treatment (30 h). All comparisons of physical and sensory properties confirmed that the restructured treatments with binders had greater cohesiveness than the controls (no binder). Comparison of penetration and compression force measurements revealed that HB products had the same or lower values than CB samples for all raw or cooked treatments. Sensory evaluation of bind strength and hardness suggested that statistical differences between HB and CB products were eliminated by cooking the restructured steaks.
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AL‐JOHER et al. (1993) studied this question.
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