EFFECT OF EXTENDING RESTRUCTURED CHICKEN STEAKS WITH MILK CO-PRECIPITATES

Physicochemical, sensory and microbiological properties of restructure d chicken steaks extended with milk coprecipitates (CCPs) at 0, 10, 20 and 30% levels were evaluated. Inclusion of CCP significantly improve d the emulsion stability and reduced the cooking loss, while moisture, total proteins and ether extractives were not affected. The steaks wi th 20% CCP were most preferred for colour, juiciness and overall accep tability with statistically equivalent flavour ratings as those of all -meat steaks. Incorporation of 20% CCP also did not appreciably increa se the number of total aerobes, while both control and extended groups were completely free from coliforms.