44F-2 |
White beef: process development and product characterization |
I. MACIEL-PEDROTE, V. Suvanich, and W. Prinyawiwatkul. Dept. of Food Science, Louisiana State Univ., 111 Food Science Bldg., Baton Rouge, LA 70803-4200 Most American consumers are more health conscious and look for low fat or fat free foods. These products normally contain biopolymers as fat replacers. Creating a low fat colorless beef product that would not need fat replacers would benefit health conscious people. Our objective was to develop a process for producing white beef (WB) and characterize its properties. WB was prepared from ground beef (GB) with different particle sizes. Process variables included number of wash-cycles (1, 2, and 3), wash-time (3 and 5 min), and GB: ice-water ratio (1: 3 and 1: 5). GB was washed, drained, dewatered, and mixed with cryoprotectants. The resulting WB was kept frozen (-20 °C) until analyzed. Yield, proximate compositions, CIE-L*a*b* color, whiteness index, expressible drip (ED), pH, and microbial counts were evaluated. Texture profile analysis (TPA) was performed on product that has been steamed for 23 minutes. A complete block design with three experimental batches was performed. WB had greater moisture, protein, and ED than GB. Hardness, cohesiveness, and springiness of cooked WB were also greater. Yield was up to 35% and affected by GB particle size. Wash-cycle(s), wash-times, and GB: ice-water ratio did not affect yield, whiteness, and TPA of cooked WB. About 46% and 80 % increase of moisture and protein was observed in WB compared to GB. WB had 87% lower fat (1.2%) than GB. Whiteness of WB after 3-wash-cycles was not different from Alaska Pollack surimi (67), but was much greater than cooked chicken (43.7). Microbial counts were reduced in WB samples. WB processed from beef exhibited desirable functionality, and thus can potentially be further utilized as a functional ingredient-base in various reduced-fat meat products. Based on its color and textural properties, the WB can be further processed into seafood-flavored imitation products targeting consumers who are allergic to seafoods.
Session 44F, Product Development
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