Reformed meat products

It is possible using this system to prepare reformed meat products, for example reformed steaks, without freezing or the addition of salt or phosphate. Furthermore, cooking is not required to bind the meat pieces as with conventional systems. Products can thus be distributed as fresh. 

Textured Soy Proteins. Textured vegetable proteins, primarily textured flours and concentrates (50% protein and 70% protein, dry basis, respectfully) are widely used in the processed meat industry to provide meat-like structure and reduce ingredient costs (3-6, 9-10). Available in a variety of sizes, shapes, colored or uncolored, flavored or unflavored, fortified or unfortified, textured soy proteins can resemble any basic meat ingredient. Beef, pork, seafood and poultry applications are possible 03, 4-7, 15, 19) Proper protein selection and hydration is critical to achieving superior finished product quality. Textured proteins have virtually no solubility and, thus, no ability to penetrate into whole muscle tissue Therefore, textured soy proteins are inherently restricted to coarse ground (e.g. sausage) or fine emulsion (e.g. weiners and bologna) products, and comminuted and reformed (i.e. restructured) meat products. None are used in whole muscle absorption or injection applications (2-4, 6, 11). 

Power ultrasound has also been found to be effective in the extraction of protein from meat [58]. Ultrasound disrupts the meat myofibrils and this releases a sticky exudate which binds the meat together. The binding strength, water holding capacity, product color, and yields were examined after treatment either with salt tumbling, sonication, or both. Samples which received both salt treatment and sonication were superior in all qualities. Similar results were obtained from a study of the effect of sonication on cured rolled ham [59]. Ultrasonic treatment enhanced the extraction of myofibrillar proteins leading to an increase in the strength of the reformed meat. 

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