Effect of meat particle size on quality attributes of restructured mutton steaks

The effect of meat particle size reduction and calcium/phosphate binding systems on processing properties of restructured mutton steaks were investigated. The meat was sliced to 7 cm length and 8 mm thickness (G1) and reduced in a meat mincer with an opening size of 20 mm (G2), 12 mm (G3) and 5 mm (G4). Purge loss % was significantly (p<0.05) lower in G3 and G4 than in G1. Cook yield of restructured mutton steakettes were significantly (p<0.05) affected by meat particle size. The distortion (diameter and thickness) was more extensive in steaks manufactured with small meat particle (G4). Restructured mutton steaks had greater (p<0.05) shear force value in G3 and G4 (smaller particles) than G1 (sliced meat). There was no significant difference in moisture and protein contents of cooked mutton steaks. However, the fat content was affected by mean particle size reduction. In this study, among the treatments, some differences in organoleptic scores were noted, but no trends were evident. The study indicated that excepting yield and distortion, the method of size reduction used had similar results in the finished product. Further, a consumer panel showed similar preference for the products prepared by the methods of particle size reduction.