Effect of Salt, Phosphate and Some Nonmeat Proteins on Binding Strength and Cook Yield of a Beef Roll

Beef rolls were prepared with coarse‐ground beef (25.4 mm plate), 8% added water and either salt, salt plus 0.25% sodium tripolyphosphate (TPP), soy isolate, textured soy protein and modified whey solids at 1, 2 or 3% levels. Binding strength was measured with an Instron as the amount of force necessary to break a beef roll across bridge widths of 75, 100, 125 and 150 mm. Binding strength increased as salt content increased from 1% to 3%. Cook yield increased from 79% with 1% salt to 93% with 3% salt. The addition of 0.25% TPP resulted in an additional increase in binding strength. Cook yield increased from 93% with 1% salt plus 0.25% TPP to 98% with 3% salt plus 0.25% TPP. The modified whey selids at 2% level had the highest binding strength of the nonmeat protein materials added. This was similar to 2 or 3% added salt. The soy isolate at 3% level resulted in the highest cook yield, 78%.