Liha töötlemine
the calcium source in an alginate binding while alginate restructured steaks packaged
system is added at the last stage of the under CO2 and stored at –1.5°C had a rather
process. The setting temperature and time for limited color stability and consequently
the commonly used cold-binding systems in appeared to be more appropriate for hotel,
meat restructuring is 0° to 4°C and 6 to 24 restaurant, and institutional (HRI) trade than
hours, respectively. Raharjo et al. (1994) for retail distribution; (5) the effective
held restructured veal steaks using alginate to product storage life at –1.5°C under carbon
410 Chapter 23
dioxide was 63 and 105 days for alginate and impart desired attributes to the final product.
Pearl bound products respectively. Binders can be used singly or in combination
Frozen portioned, raw, cold-set restruc- to achieve a required level of bind; cold- and
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