KAPPA-CARRAGEENAN, SODIUM-CHLORIDE AND TEMPERATURE AFFECT YIELD AND TEXTURE OF STRUCTURED BEEF ROLLS

Structured lean beef rolls (4-5% fat), formulated with 33% added water , 1% sodium chloride and 0.35% sodium tripolyphosphate and cooked to 6 3 degrees, 73 degrees and 83 degrees C, had low cook yields and poor t exture and bind. Kappa-carrageenan (KC) added at 0.5-1% and NaCl at 2- 3% increased cook yield and improved textural properties (bind, force to fracture, hardness). Rolls with 1.0% KC and 3% NaCl had the highest cook yield (154% meat weight basis) and the highest values for force to fracture and hardness. Cook yield decreased and hardness increased with increased cooking temperature. Effects of KC on yield and texture were most pronounced at the lowest NaCl level (1%) and the highest te mperature (83 degrees C). KC also reduced purge of vacuum-packaged sli ces during refrigerated storage.