THERMAL-PROPERTIES OF RESTRUCTURED BEEF PRODUCTS AT DIFFERENT ISOTHERMAL TEMPERATURES

Thermal properties and components of restructured beef products formul ated with five binders (0.5-5.0%) were determined after heating to 35, 45, 55, or 65 degrees C, Binders were: isolated soy protein, sodium c aseinate, waxy modified corn starch, carrageenan, and oat flour. Water losses were greater when no binders were used until 65 degrees C was attained, Density was influenced by both temperature and binder; speci fic heat was influenced by temperature; and thermal conductivity and t hermal diffusivity were influenced by binder. All thermal properties c orrelated with water and/or protein contents of restructured beef prod ucts.