PROCESS AND CHARACTERISTICS FOR A SURIMI-LIKE MATERIAL MADE FROM BEEFOR PORK

Beef or pork was chopped, screened, and washed; water was removed by c entrifugation to make surimi-like, water-washed beef or pork. Processi ng parameters were evaluated to develop the optimum processing techniq ues to yield the most functional material. Regardless of fat content i n 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. W ashed beef or pork formed gels with greater hardness than commercial f ish surimi above 55 degrees C after heating at 0.5 degrees C/min. Salt soluble protein of water-washed beef or pork was higher than that of commercial fish surimi.