BONING METHODS AND BINDERS AFFECT BIND AND SENSORY CHARACTERISTICS OFSTRUCTURED BEEF

Steaks, fabricated with hot- (HB) or cold-boned (CB) beef and structur ed with salt/phosphate (SP), sodium alginate (ALG), or ALG and albumin , were packaged aerobically and anaerobically and displayed at 2-degre es-C for up to 30 days to determine effects of boning methods and bind ers on structured steak properties. Using SP and CB meat resulted in d arker (p < 0.05) non-bloomed and bloomed steaks. Adding albumin had li ttle effect on changing color of ALG steaks. Steaks with stronger cohe sion (p < 0.05) were produced when SP was used. Structured steaks fabr icated with CB meat were more tender than those made using HB meat. In addition, steaks made with either meat type exhibited similar binding properties (p < 0.05).