TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH 5 BINDERS AT 4ISOTHERMAL TEMPERATURES

Texture profile analysis (TPA) and shear force of restructured beef pr oducts with one of five binders (isolated soy protein, sodium caseinat e, wavy modified corn starch, carrageenan, and oat flour) were analyze d at 35, 45, 55 and 65C. Hardness, cohesiveness, springiness, gummines s, and chewiness were significantly affected (p<0.05) by binders, temp eratures and their interactions. Hardness and gumminess showed no sign ificant (p<0.05) differences among binders and temperatures below 45C, but each increased between 45 - 65C. isolated soy protein gave the hi ghest hardness and gumminess values; oat flour, the lowest at 55 and 6 5C. Except for oat flour, cohesiveness, springiness and chewiness decr eased from the raw state until 45C, and then increased. Oat flour gave the highest values for cohesiveness, springiness and chewiness < 45C; the lowest at 55 and 65C. Oat flour gave the lowest shear force (N) v alues at 55 and 65C. Conclusions were reached that the influence of th ese binders on the textural parameters of restructured beef products w as temperature-dependent.