Restructured beef products.

Restructuring of meat is a proAcessing technology which alAlows the better utilization of low-value meat cuts by enhancing the quality and value of beef products. In the restructuring process, the meat structure is partially or enAtirely disassembled and then transAformed into a different form, i.e., restructured steaks. The developAment of restructuring technology started in the 1960s. Afterwards, the restructured meat technology developed rapidly in many develAoped countries such as the United Kingdom and the United States.

Recently, these restructured steaks have become popular beAcause they not only look like a whole muscle product and show consistent texture, tenderness, flaAvour, and appearance. These reAstructured steaks from the cheaper forequarter muscles showed simiAlar or even better sensory characAteristics than whole-muscle sirloin steaks. The meat cuts could be reAstructured using hot and cold set binders such as salt and transgluAtaminase. However, transglutaminAase is commonly used as a cold set binder for making restructured meat products. TransglutaminAase is a trans-binding enzyme deArived from microbial cells, catalysis the cross-linkages of proteins by transferring the acyl group to the a-carboxyl amide cluster of a pepAtide-bound residue and a primary amine, lysine, or...

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