Restructured steak: Difference between revisions
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{{Short description|Form of beef}} |
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| ⚫ | '''Restructured steak''' is a catch-all term to describe a class of imitation [[steak|beef steaks]] made from smaller pieces of [[beef]] fused together by a binding agent. Its development started from the 1970s. Restructured steak is sometimes made using cheaper cuts of beef such as the hind quarter or fore quarter of beef.<ref name="Toldr 2010 p. 399"/> |
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Allowed food-grade agents include: |
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* [[Sodium chloride]] (table salt) and [[phosphate]]. Salt can prevent microbiological growth and make myosin-type proteins more soluble. The allowed amount of phosphate in end products is 0.5% in the |
* [[Sodium chloride]] (table salt) and [[phosphate]] salts.<ref name="Kerry Kerry 2011 p. 271"/> Salt can prevent microbiological growth and make myosin-type proteins more soluble. The allowed amount of phosphate in end products is 0.5% in the United States. It increases the [[emulsifier|emulsification]] of fat. |
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* Animal [[blood plasma]] |
* Animal [[blood plasma]] |
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* [[Alginate]]: [[Sodium]] alginate forms |
* [[Alginate]]: [[Sodium]] alginate forms an adhesive [[gel]] in the presence of [[calcium|Ca<sup>2+</sup>]] [[ion]]. |
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* [[Transglutaminase]]: an [[enzyme]] that helps the forming of cross-[[binding]] [[protein]]s. |
* [[Transglutaminase]]: an [[enzyme]] that helps the forming of cross-[[molecular binding|binding]] [[protein]]s. |
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== Problems == |
== Problems == |
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[[Oxidation]] and [[food poisoning]] are two most serious issues generally associated with restructured steak. |
[[Oxidation]] and [[food poisoning]] are the two most serious issues generally associated with restructured steak. To reduce the risk of food poisoning, restructured steaks should always be cooked until [[Steak#Doneness|well-done]]. |
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==References== |
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== External links == |
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{{reflist|refs= |
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* [http://www.teagasc.ie/research/reports/foodprocessing/4894/eopr-4894.htm Development of value-added beef products] |
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<ref name="Toldr 2010 p. 399">{{cite book | last=Toldr | first=F. | title=Handbook of Meat Processing | publisher=Wiley | year=2010 | isbn=978-0-8138-2096-5 | url=https://books.google.com/books?id=VYXRl4LTHqwC&pg=PA399 | access-date=2017-07-03 | page=399}}</ref> |
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<ref name="Kerry Kerry 2011 p. 271">{{cite book | last=Kerry | first=J.P. | last2=Kerry | first2=J.F. | title=Processed Meats: Improving Safety, Nutrition and Quality | publisher=Elsevier Science | series=Woodhead Publishing Series in Food Science, Technology and Nutrition | year=2011 | isbn=978-0-85709-294-6 | url=https://books.google.com/books?id=KnpwAgAAQBAJ&pg=PA271 | access-date=July 3, 2017 | page=271}}</ref> |
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{{Beef}} |
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[[Category:Imitation foods]] |
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[[Category:steak]] |
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Latest revision as of 22:13, 24 April 2024
 | This article needs additional citations for verification. (July 2017) |
Restructured steak is a catch-all term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started from the 1970s. Restructured steak is sometimes made using cheaper cuts of beef such as the hind quarter or fore quarter of beef.[1]
Allowed food-grade agents include:
- Sodium chloride (table salt) and phosphate salts.[2] Salt can prevent microbiological growth and make myosin-type proteins more soluble. The allowed amount of phosphate in end products is 0.5% in the United States. It increases the emulsification of fat.
- Animal blood plasma
- Alginate: Sodium alginate forms an adhesive gel in the presence of Ca2+ ion.
- Transglutaminase: an enzyme that helps the forming of cross-binding proteins.
Problems
[edit]Oxidation and food poisoning are the two most serious issues generally associated with restructured steak. To reduce the risk of food poisoning, restructured steaks should always be cooked until well-done.
References
[edit]- ^ Toldr, F. (2010). Handbook of Meat Processing. Wiley. p. 399. ISBN 978-0-8138-2096-5. Retrieved 2017-07-03.
- ^ Kerry, J.P.; Kerry, J.F. (2011). Processed Meats: Improving Safety, Nutrition and Quality. Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier Science. p. 271. ISBN 978-0-85709-294-6. Retrieved July 3, 2017.
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