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Structured beef steaks formed with the algin/calcium binder and with or without glucono‐delta‐lactone were compared with 100% beef controls and with structured steaks formed with salt and phosphate. Algin/calcium‐treated products exhibited better binding and color in the raw state, but had lower palatability scores in the cooked state than salt/phosphate controls. Shelf‐life of both algin/calcium products under aerobic conditions was similar to the all‐beef control. In vacuum packages, however, the algin/calcium products showed more rapid gas production and microbial growth than all‐beef and salt/phosphate controls. The algin/calcium treatment will allow increased marketing alternatives for meat products.
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Means et al. (1987) studied this question.
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