SURIMI-LIKE PRODUCTS FROM MUTTON

Surimi-like mutton products were produced using hand boned meat (HBM) and mechanically separated meat (MSM). Washing increased moisture and decreased fat and protein in surimi-like products. Collagen solubility and water holding capacity were higher for surimi-like products from MSM when compared to those from HBM. Washing reduced bone content of M SM. Percentage of 14:0, 16:0, 18:0 and 18:1 fatty acids tended to decr ease and percentage of polyunsaturated fatty acids tended to increase with washing. Acceptable restructured beef steaks with reduced salt co ntent were produced when washed HBM or washed MSM were included.