Restructured steak: Difference between revisions
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Allowed food-grade agents include: |
Allowed food-grade agents include: |
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* [[Sodium chloride]] (table salt) and [[phosphate]] salts. 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. |
* [[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 an adhesive [[gel]] in the presence of [[calcium|Ca<sup>2+</sup>]] [[ion]]. |
* [[Alginate]]: [[Sodium]] alginate forms an adhesive [[gel]] in the presence of [[calcium|Ca<sup>2+</sup>]] [[ion]]. |
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{{reflist|refs= |
{{reflist|refs= |
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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=http://books.google.com/books?id=VYXRl4LTHqwC&pg=PA399 | access-date=2017-07-03 | page=399}}</ref> |
<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=http://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=http://books.google.com/books?id=KnpwAgAAQBAJ&pg=PA271 | access-date=July 3, 2017 | page=271}}</ref> |
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Revision as of 04:54, 3 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
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
- ^ 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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