MEAT BATTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE-TISSUE

Three fat levels (8%, 16% and 24%) and five modified connective tissue (MCT) levels (0%, 10%, 20%, 30% and 40%) were used in a 3 x 5 complet e factorial design to prepare and characterize meat batters. Proximate analysis, batter pH, emulsification temperature increase, taw batter extrusion, batter stability, collagen levels, and processing yield dat a were collected. Increasing levels of MCT increased batter pH, emulsi fication temperature increase, batter extrusion values, and collagen l evels. Thermal processing yield losses declined with increased MCT lev el. Addition of MCT may be effective for reducing such losses in low-f at meat batters without major changes in batter stability.