Date of Graduation

1999

Document Type

Thesis

Degree Type

MS

Committee Chair

Mary K. Head

Abstract

Manipulation of product formulation protocols and ingredients to optimize texture development and processing yields provides opportunity to produce high quality, low sodium, low-fat restructured beef. The objective of this experiment was to determine effect of preblending with MgCl2 and/or CaCl2 on functionality of A- and C-maturity, in low-sodium, low-fat restructured beef. Addition of CaCl2 decreased (p< 0.001) raw and cooked pH. For both maturities, raw products with CaCl2 had more soluble protein (p< 0.05) than products without CaCl2. C-maturity products contained more soluble myosin (p< 0.10) than A-maturity products. In C-maturity treatments, MgCl2 increased (p< 0.005) myosin solubility. Products with CaCl2 decreased (p< 0.01) actin solubility. In A-maturity products, MgCl2 had less (p< 0.05) soluble actin than treatments without MgCl2. In C-maturity products, MgCl2 contained more (p< 0.05) soluble actin than treatments without MgCl2. Addition of CaCl2 decreased (p< 0.005) cook yield and addition of MgCl2 increased (p< 0.005) cook yield. In C-maturity products, treatments without CaCl2 had a higher (p< 0.0005) peak force than treatments without CaCl2 in A maturity products. In A-maturity products, treatments without MgCl2 had lower (p< 0.005) peak force than the same treatment in C-maturity products and lower (p< 0.05) than MgCl2 containing treatments. C-maturity products were more cohesive (p< 0.08) than A-maturity. Addition of CaCl2 increased (p< 0.05) cohesiveness and added MgCl2 decreased (p< 0.05) cohesiveness. Addition of MgCl2 and CaCl2 and beef maturity affect protein-water interactions and texture development of low-sodium, low-fat restructured beef.

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