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Binding Capacity of Beef and Turkey Muscle Tissues in Processed Meats
Author(s) -
MAWSON RAYMOND F.,
SCHMIDT GLENN R.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05065.x
Subject(s) - chemistry , soy protein , moisture , food science , skeletal muscle , biochemistry , binding protein , chromatography , biology , endocrinology , organic chemistry , gene
Homogenates of beef and turkey skeletal, cardiac and smooth muscle were evaluated for moisture retention during cooking and cohesive binding of ground‐beef or textured soy‐protein particles. Homogenates contained 10% protein and 2% NaCl, or that formulation with 0.4% NasP 3 O 10 , and were either unwashed or washed to remove soluble protein. The inherent binding properties of the ground beef dominated the homogenates’binding effects. The results of binding of soy‐protein particles were complex, with interactions involving each factor studied. Washing improved cohesive binding and moisture retention. Skeletal muscle homogenates gave the best cohesive binding, followed by cardiac and then smooth muscle. Smooth muscle homogenates had poor moisture retention.