Beef or pork was chopped, screened, and washed; water was removed by centrifugation to make surimi-like, water-washed beef or pork. Processing parameters were evaluated to develop the optimum processing techniques to yield the most functional material. Regardless of fat content in the starting material, water-washed beef or pork contained <1% fat. Water-washed muscle was lighter (reduced redness and yellowness) than the original starting material but had more color than fish surimi. Washed beef or pork formed gels with greater hardness than commercial fish surimi above 55°C after heating at 0.5°C/min. Salt soluble protein of water-washed beef or pork was higher than that of commercial fish surimi.
|Original language||English (US)|
|Number of pages||6|
|Journal||Journal of food science|
|State||Published - Jan 1 1996|
- Color stability
ASJC Scopus subject areas
- Food Science