Effect of sodium diacetate and/or sodium lactate on binding stability of restructured turkey steak

H. Mohamed Shafit, S.K. Williams, R.L. West, R.C. Littell, M.O. Balaban and J.N. Bacus

Abstract

Research was carried out to determine the effects of sodium diacetate (NaD) and/or sodium lactate (NaL) treatments on the binding strength and binding integrity of restructured turkey steaks processed with the Fibrimex binding system. The restructured turkey breasts were treated with 1.5% NaL, 2.0% NaL, 1.5% NaL + 0.1% NaD, 2.0% NaL + 0.1% NaD, 0.1% NaD, or control. All sample treatments were stored at –30 °C for 0, 1, 2, and 3 months. At each storage period, the restructured turkey breasts were sliced into 1 cm thick steaks, and evaluated for its binding integrity and binding strength. Even though steaks treated with NaD and/or NaL had lower binding strength (p <0.05), the Fibrimex binding system was able to hold the meat pieces together without falling apart when handled.

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