The increasing cost of beef production has prompted the industry to develop strategies to utilize low-value cuts and beef trimmings to generate additional revenue. Restructured meat is made from smaller cuts of meat and is designed to increase the yield of marketable product, offering many advantages to consumers and the meat industry. Restructured meat products are considered "healthy" because no sodium chloride or phosphate is added and commercial microbial transglutaminase (MTGase) is used as a binder.
Reformed meat products are well-known and consist of meat pieces (usually minced meat or loose meat) which are bound together using a binder. The reformed meat product allows under utilised cuts and quality trimmings to be used. These restructured meats have been developed as a means or producing new products, and upgrading and utlising meat, which is considered to be of lesser economic value. A major benefit of restructured meat products is that they can be adapted to consumer needs for convenience, portion size, composition, and ease of preparation. The lower value beef cuts can include top side, round, chuck, brisket, blade, and silverside, although other meat pieces are also envisaged.Reformed beef steak also offers advantages in terms of consistency and portion control. By mechanically shaping and forming the meat, manufacturers can ensure a uniform appearance, texture, and size of the final product. This can be particularly beneficial for foodservice establishments, as it helps to streamline preparation and cooking processes.
Meat manufacturers may use a variety of binding agents to make reformed steak. Some common binding agents include Transglutaminase (also known as TG): This enzyme helps proteins bind together, creating a cohesive texture in the reformed meat product.TG was one of the first groups of food ingredients to undergo self-affirmed GRAS approval (GRAS notices 4, 29 & 55; FDA-CFSAN, 2007). Table 8.3 summarizes the approvals and the references for the standardized products where TGase is allowed. Within these regulations, the enzyme must be listed as one of the following within the ingredient statement: (1) enzyme, (2) TG enzyme, or (3) TGP enzyme. In many cases, TGase is sold as a part of a preparation, which contains proteins and other ingredients. Regulations governing the “other components” must also be considered when labeling products containing these preparations.
In order for transglutaminase to function in a food system, the food system must contain a protein that has reactive sites available for the enzyme, as well as pH, temperature, and reaction conditions that allow activity. For this reason, TG preparations (enzymes + other ingredients) are formulated to contain the proper ratio of enzyme to substrate protein or other carrier. The level of TGase used in a particular product varies by application and method of addition. Table 8.4 lists general guidelines for many popular applications in meat, poultry, and seafood products. These recommended levels may change as new preparations and sources for TGase are developed.
In general, the available preparations for meat systems are for two uses: (1) texture modification (TM), where the enzyme is standardized on an inert carrier, usually maltodextrin. (2) binding applications (BA), where the enzyme is combined with proteins (sodium caseinate, gelatin, etc.) or other functional ingredients (phosphate, etc.).TM-type preparations are designed to go into systems where ample protein is available to act as a substrate for the enzyme, while the BA preparations are used in systems where either the protein is not available for reaction or is present in insufficient quantities to allow TGase to properly bind the system.
The process of making a modified steak typically involves several steps, including selecting raw materials, grinding or cutting the meat, mixing other ingredients, forming the meat mixture into the desired shape, and cooking the product. Here's a general overview of the process:
1. Raw material selection: Select ground meat or cheaper cuts of meat for the production of modified steaks. These cuts are usually grated or cut into small pieces to facilitate mixing and shaping. Thaw frozen beef at 4°C for 24 hours.
2. Mix ingredients: Mix the meat pieces thoroughly with other ingredients (such as binder 1% TG-BA), or use a mixer to stir for 4 minutes.
3. Form the meat mixture: The mixture is then shaped and formed into the desired steak shape using a mold or extrusion device. This step helps give the modified steak product a uniform appearance and size.
4. Rest and solidify: Keep the filled mold at 6°C to 8°C for 2-3 hours to allow the adhesive to bond and reconstitute the meat pieces. Let sit or set to improve the product's adhesion and texture.
5. Freezing: Remove the modified meat from the mold, then package it in a vacuum bag and store it at -20°C until analysis.
6. Thaw analysis: Semi-thaw frozen samples to a temperature of -2°C to 0°C and then cut into 20 mm thick steaks for further analysis
7. Cooking: Use grilling, baking or frying methods to cook to observe the bonding effect.
Transglutaminase meat bind.pdf
