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Showing 1 to 2 of 2 for “"Restructured beef steaks"”.
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Optimisation of quality and nutritional value of reformed/restructured meat products for older adults developed using plant proteins
… flour (LF)] in a meat model using underutilised beef cuts. The meat model could then be extrapolated to a meat product such as beef patties and restructured beef products. The physicochemical properties of the inclusion of plant-derived ingredients in a beef pattie model were initially examined. …
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Effects of collagen content, fiber alignment, storage and heating on cooking characteristics, dimensional changes and microstructure of restructured beef
… and the dimensional and structural changes of restructured beef steaks. Three replicates of high (HC) and low collagen (LC) raw materials similar in proximate composition, salt content, pH and physical measurements but different in total collagen were manufactured and stored for either 40, 85 …