Development of restructured products from beef, mutton and turkey

E. C. Chuah and J. Mohd. Yunus

Abstract

Beef and mutton meat cuts of low commercial value as well as meat from spent turkey were used to develop restructured steak-like products. The effects of various functional ingredients such as sodium tripolyphosphate and sodium caseinate as well as processing parameters viz. mixing time, amount of pressure applied to the tempered meat and the meat particle size were investigated to develop acceptable products.

Full Text (64 KB)