RESTRUCTURING VEAL STEAKS WITH SALT PHOSPHATE AND SODIUM ALGINATE CALCIUM LACTATE/

Quality characteristics of restructured steaks formulated with veal tr immings or veal leg meat and Na-alginate/Ca-lactate or salt (NaCl)/pho sphate were evaluated. Trimmings restructured with salt/phosphate had higher (P<0.05) bind scores (measured instrumentally and by sensory) t han veal trimmings restructured with Na-alginate/Ca-lactate. Salt/phos phate (0.3-0.5%) reduced (P<0.05) purge and increased binding force an d sensory score of bind in restructured veal trimmings and leg meat co mpared to control and Na-alginate/Ca-lactate treatments. The use of Na -alginate/Ca-lactate as a binder for veal leg meat increased (P<0.05) binding force and sensory score of bind and decreased cook loss when u sed at 0.4%.