Meat binders

This paper reviews the literature on gum karaya (from Sterculia urens) and describes the varied applications of the gum in industry—as a food stabilizer, meat binder, bulk laxative, denture powder, and textile size. Cum karaya and related Sterculia gums have been investigated by partition chromatography. Cum karaya is an acetylated polysaccharide of high molecular weight, its relative insolubility, viscosity characteristics, swelling properties, and the effect of particle size on solution characteristics are reviewed. 

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

In addition to their nutrient value, casein proteins have many other uses. They are good emulsifiers, helping fats to stay suspended in water-based products such as milkshakes, coffee creamers, and ice creams. They are used as binders in processed meats (lunch meats, sausages, etc.). 

Starches are added to processed meats—lunch meats, hot dogs, sausages, etc.—as fillers, binders, moisture retainers, and fat substitutes. They are added to soups, sauces, and gravies as thickeners. They are used in extruded cereals and snacks to hold the shape of the material. 

Dried citrus juice sacs have excellent water and fat absorption capabilities, absorbing 10 to 12 times and 4 to 5 times their weight of water and fat, respectively. These absorptive properties make dried juice sacs valuable as emulsifiers or binders for comminuted meat products like luncheon meats, bologna, sausages, and frankfurters. 

This result also explains why meat products designed to have maximal water content can at the same time appear texturally dry. The protein gel formed, by solubilising actomyosin, or adding polysaccharide water binders, retains water during chewing so successfully that little or none is released. 

Boles, J.A., and Shand, P.J. (1998). Effects of comminution method and raw binder system in restructured beef Meat Science 49, 297-307. 

In a typical prodnction process, dried protein sonrces snch as fish meal carbohydrate materials snch as cereal flonr heat coagnlable binders snch as gluten and an antimycotic agent are mixed as dry ingredients. A slnrry, which may be made of hsh solnble and emnlsion of mnscle meat, is added to convert the mix into a stiff dongh, which is then extended and cnt into pieces and dried to coagnlate the proteins and to lower the moistnre content (Priegnitz, 1980). 

Generally, chunks are produced by forming emulsions of meats and binders through the application of heat and pressure. Binders that are generally used in pet food production include starches, carrageenan, WG, egg albumen, konjac powder, etc. A more heat-stable binder can be applied in a formula to reduce syneresis, which is the separation of water from a product after retorting (Shi and Tang, 2003). 

In addition to the carbohydrate type of binders, soybean flour and dried milk are used in meat processing. The Federal Meat Inspection Division limits the amount of cereal or binder that may be added to sausage to 3.5%. Natural gums, such as Irish moss and karaya, are used in quantities of less than 1% as an emulsifying agent. 

Products and Uses Derived from dried seaweed. In dairy products, dessert gels (water), jelly (low calorie), meat (restructured), poultry, cosmetic oil, chocolate, toothpaste, ice cream, and chocolate milk. As a binder, emulsifier, extender, gelling agent, stabilizer, and thickening agent. 

Tara gum acts as a binder and lubricant in the manufacture of a variety of meat products such as sausages, meat products, and canned food. Tara Gum reduces weight loss during storage. Combined with xanthan gum, it makes the cutting of meat products easier. 

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