Lebensm.-Wiss. u.-Technol.

, 31, 78–83 (1998)

Water and Absorptive Properties of Restructured Beef

Products with Five Binders at Four Isothermal
Temperatures
Shwu-Jene Tsai, Nan Unklesbay*, Kenneth Unklesbay and Andrew Clarke

S. Tsai, N. Unklesbay, A. Clarke: Food Science and Human Nutrition Department, College of Agriculture,
Food and Natural Resources, University of Missouri-Columbia, Columbia, MO 65211 (U.S.A)
K. Unklesbay: Electrical Engineering Department, College of Engineering, University of Missouri-Columbia,
Columbia, MO 65211 (U.S.A)
(Received April 25, 1997; accepted June 23, 1997)

Water and absorptive properties of five restructured meat products with binders were determined at 35, 45, 55 and 65 °C. Binders
were: isolated soy protein, sodium caseinate, waxy modified corn starch, carrageenan, and hydrolysed oat flour. Forty gram meat
samples were heated (25–30 min) in a water-bath set at the desired internal temperature. Properties were measured with standard
techniques: drip loss after freezing and before heating, cooking losses, pH, aw, water-holding capacity and water-absorption
capacity. Randomized complete block designs were used. Water absorptive properties were highly affected by binders, heating
temperatures and their interactions. The influence of the binders on the quality of restructured beef products during heat
processing was temperature-dependent.

©1998 Academic Press Limited

Keywords: meat binders; restructured beef; water-binding capacity

Introduction fillers and extenders to improve their quality (5–7).

As water is the major constituent of meat, the ability of
restructured meat products to retain moisture is eco-
nomically important to meat processors. As moisture is
lost from meat, product yield and other quality attrib-
utes such as tenderness, texture, and flavor are neg-
atively affected (1, 2).
About 95% of the muscle water, termed ‘free’ or
‘loose,’ is bound by electrostatic forces and capillary
action, and is responsible for the changes in water-
holding capacity. About 5% of the tissue water is tightly
bound on the surface of the protein molecules as
hydration water and is minimally influenced by changes
in the structure and charges of the muscle proteins (3).
The term ‘free’ water is somewhat artificial because a
continuum of states exist with no clear-cut differentiate.
Also, it is unlikely that any water molecule in food can
be either totally free or totally bound, with the trivial
exception of that added or adhering after processing
(4).
Restructuring of meat products enables the use of less-
valuable meat components to produce palatable meat
products at reduced cost. To achieve this goal, numer-
ous nonmeat functional ingredients, mainly proteins
and polysaccharides, have been applied as binders,
*To whom correspondence should be addressed.
0023-6438/98/010078 + 06 $25.00/0/fs970293
These ingredients are primarily used for their water-
binding ability and/or texture-modification function-
ality (8–10). Limited research has focused on the effect
of binders on the thermal-dependent quality of restruc-
tured meat during heating (11, 12).
Using binders that possess unique functionality which
may be a function of temperature, the objective of this
study was to evaluate the water and absorptive charac-
teristics of restructured meat products with various
binders, when raw, and when heat processed at four
isothermal temperatures (35, 45, 55 and 65 °C).
Materials and Methods
Preparation of restructured beef products
Beef rounds (USDA Choice) from a commercial
operation (IBP®, Inc., Dakota City, NE) were trimmed
of most subcutaneous and intermuscular fat and con-
nective tissue. For each replication, ca. 11 kg denuded
chilled lean beef rounds were coarsely ground through
a 10 mm plate using a Hobart grinder (Model 4732A,
Hobart Corp., Troy, OH U.S.A.). The crude fat level was
adjusted to 50 g/kg using the Modified Babcock rapid
method (13). Beef was then finely ground through a 3.1
mm plate and divided into six batches for a control and
five binder treatments. Ground beef was mixed with 10
©1998 Academic Press Limited

78

g/kg salt and 3 g/kg sodium tripolyphosphate (STPP)
(Monsanto Co., St Louis, MO U.S.A.). Except for the
control, each batch was mixed separately with one of
five binders: 20 g/kg isolated soy protein (Supro 500E;
Protein Technologies International, St. Louis, MO), 35
g/kg sodium caseinate (Alacen 180; New Zealand Milk
Products, Inc., Santa Rosa, CA), 20 g/kg waxy modified
corn starch (Consista; A.E. Staley Manufacturing Com-
pany, Decatur, IL), 5 g/kg carrageenan (Gelcarin ME
621; FMC Corporation, Philadelphia, PA) or 50 g/kg
hydrolyzed oat flour (Trim Choice 5; A.E. Staley
Manufacturing Company, Decatur, IL).
Chilled distilled water 200 g/kg was added during
mixing, for a total mixing time of 2 min, using a
KitchenAid mixer (Model K5-A, Hobart Co., Troy,
OH) at speed 1. The formulae are shown in Table 1.
With carrageenan as a binder, Shand et al. recom-
mended using 30 g/kg NaCl to improve product yield.
In these experiments 10 g/kg NaCl was used with 3 g/kg
STPP to demonstrate the binder effects.
The raw mixture was manually shaped into balls (40 g),
placed in a –12 °C freezer, continuously turned until the
balls were firm, and stored overnight. Each ball was
weighed and vacuum-packaged, separately, in polyeth-
ylene bags, using a Multivac vacuum packer (Model
AG800, Koch Co., Kansas City, MO U.S.A.). All
samples were stored at –60 °C and thawed at 5 °C for 24
h as needed.
Heat processing
A thermocouple (Type K; Omega Model 650, Omega
Eng. Inc., Stamford, CT) was inserted into the center of
a vacuum-packaged sample, and placed in a water-bath
(Model RMT-20, Brinkmann Inst. Co., Westburg, NY
U.S.A.) set at 35, 45, 55 or 65 °C. Samples were
removed when the temperature of the geometrical
center reached the water temperature (25–30 min).
Heat processing was done separately and randomly for
different formulae and replications. Samples were
weighed after cooling at ambient temperature and
stored at 4 °C. Before analysis, samples were again
placed at ambient temperature (20–25 °C.).
pH
Sample pH was determined according to the proce-
dures of Koniecko (15).
Table 1 Formulae of restructured beef products
Component (g/kg meat)
Added Binder
Treatment Salt STPP water level
Isolated soy protein 10 3 200
Sodium caseinate 10 3 200
Waxy modified corn starch 10 3 200
Carrageenan 10 3 200
Hydrolyzed oat flour 10 3 200
Control 10 3 200
lwt/vol. 31 (1998) No. 1
Water activity(aw)
The aw of samples was measured using a temperature-
controlled water activity device (AquaLab CX-2, Deca-
gon Device Inc., Pullman, WA), in which aw was
computed internally as the ratio of the vapor pressure
to the saturation vapor pressure. About 4–5 g of
samples were placed in an open-lid plastic cup (diam. 4
cm) and inserted into the device. After equilibration,
the aw and sample temperature were displayed.
Water-holding capacity (WHC)
The WHC of samples was determined using a Carver
press (Model C, Carver, Inc., Wabash, IN) using the
method recommended by Wierbicki and Deatherage.
Before analysis, Whatman filter papers (#1) were stored
overnight in a chamber above saturated KCl solution.
Meat sample (0.5 g) was put on a filter paper, placed
between two sheets of plexiglas, and compressed for 5
min at 500 psi. The inner circle area of meat film and the
outer circle area of expressible juice were measured
with a planimeter. The WHC was expressed as the ratio
of the meat film area to the expressible juice area
(17).
Water-absorption capacity (WAC)
A modified centrifugation method (18) was used. Five
grams of sample were blended with excess distilled
water (15 mL) for 1 min. The homogenized mixture was
then poured and rinsed into a preweighed tube and
centrifuged (Omnifuge RT, American Scientific Prod-
uct, McGraw Park, IL) at 1980 rpm for 25 min. The
remaining unabsorbed water was decanted after cen-
trifugation and the water absorbed by meat was
calculated. WAC was calculated as g H2O absorbed
per g of meat.
Experimental design and statistical analysis
Heating of samples with different formulae (five
replications) was done separately according to a ran-
domized complete block design (4 3 6 factorial: four
temperatures and six formulae). Cooking losses were
analysed according to this design. Drip losses of raw
products were analysed among six formulae. Samples
for water absorptive properties were performed as a
randomized complete block design (5 3 6 factorial: five
temperatures and six formulae). ANOVA procedures
followed these factorial designs. Mean differences were
determined with Fisher’s least significance difference
(LSD) test (19).
20 Results and Discussion
35
20 Binders and temperature had significant (P < 0.05)
5
50
effects on all of the properties measured (Table 2).
0 Interactive effects of binder and temperature were also
found for cooking losses, WHC and WAC.
79
lwt/vol. 31 (1998) No. 1

Cooking losses binders which reduced losses to 7.01–12.30 % at 65 °C.

Raw products had significant (P < 0.05) differences in Hydrolysed oat flour (OF) had the lowest cooking
drip loss among binder treatments before heat process- losses at temperatures of 35–65 °C, followed by ISP.
ing, ranging from 0.45 % for isolated soy protein (ISP) Carrogeena (CA) and sodium caseinate (SC) gave the
to 1.50 % for modified corn starch (MCS) (Table 3). least improvement to product yields at 65 °C.
Both of these binders were incorporated at 20 g/kg Unlike other binders, MCS had higher cooking losses at
(Table 1), indicating functional differences by adding 55 °C than the control and less at 65 °C. This may be
either protein or carbohydrate components. The cook- due to the gelatinization temperature (62–72 °C) of the
ing losses of the restructured beef products are shown waxy MCS (21). (Skrede) found that the product
in Fig. 1. At 35 and 45 °C, cooking losses slightly quality of sausages with starch binders was greatly
increased. However, they significantly (P < 0.05) improved in the heat processing temperature was the
increased between 55 °C and 65 °C, with the highest same or higher than the gelatinization temperature of
losses occuring at 65 °C for all binder treatments. These the starch. When Shand et al. used 30 g/kg NaCl with
results were close to those of Patana-Anake and carrageenan, cooking losses were decreased.
Foegeding who reported that the cooking loss from
meat batter slightly increased at 40–50 °C and sharply
increased at 50–70 °C. The control had the highest pH
cooking losses (14.4 %), justifying the use of the pH was the lowest for all raw products and those
Table 2 Significance of ANOVA for beef products, raw and heated at 35 °C and increased at higher temperatures
at 35–65°C (Fig. 2). The pH of products, with or without binders,
Source of increased by 0.13–0.15 units. This agreed with the
variation CLa pH aw WHC WAC findings of (Correia and Mittal) who reported the pH of
Temperature **b ** ** ** **
meat emulsion increased by 0.15 units in the range
Binder ** ** * ** ** 30–70 °C.
Temp×Binder ** n.s. n.s. ** ** Binders altered pH in raw products. These differences
Replication ** ** ** ** ** remained relatively constant at all heating tempera-
aCL = cooking losses (%); aw = water activity; WHC = water- tures. (Correia and Mittal) also found that addition of
holding capacity; WAC=water-absorption capacity. various binders gave similar pH changes during heat
bSignificant at *P <0.05; **P<0.01; n.s.=non-significant.
processing. The increase in pH can be explained by the
loss of acidic protein groups (23) or the exposure of
Table 3 Drip loss of raw restructured beef products with
various binders basic protein groups (24), resulting from conformation
change due to the heat denaturation of myofibrillar
Drip loss (%)
proteins. The similarities in pH changes for all binder
Binder x̄a sx treatments during heating implied that the mechanisms
Isolated soy protein 0.45B 0.25 of heat-induced changes in pH were the same. The
Sodium caseinate 0.96AB 0.20 addition of binders could contribute additive effects on
Waxy modified corn starch 1.50A 0.49 the pH of meat products, but could not prevent the
Carrageenan 1.30AB 0.50
Hydrolyzed oat flour 0.68AB 0.34 exposure of basic groups or the loss of acidic ones
Control 1.13AB 0.26 during heat processing.
aMeans sharing a common letter are not significantly
different at P <0.05; LSD=0.877, n=5.

6.2
16
6.15
14
6.1
12
6.05
Cooking loss (%)

10 6
pH

8 5.95
6 5.9

4 5.85

2 5.8
5.75
0
35 45 55 65 5.7
Temperature (°C) RAW 35 45 55 65
Temperature (°C)
Fig. 1 Cooking losses of restructured beef products with
various binders, raw and at isothermal temperatures 35–65 °C. Fig. 2 pH of restructured beef products with various binders,
(d) = ISP; (x) = SC; (h) = MCS; (j) = CA; (s) = OF; raw and at isothermal temperatures 35–65 °C. (d) = ISP;
(m) = CN (x) = SC; (h) = MCS; (j) = CA; (s) = OF; (m) = CN

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 lwt/vol. 31 (1998) No. 1

Table 4 The effect of isothermal temperature and binder on aw of restructured beef products
Raw 35 °C 45 °C 55 °C 65 °C Pooled binder
Binder Meana S.E. Mean S.E. Mean S.E. Mean S.E. Mean S.E. Mean S.E.
Isolated soy proteina b0.979
A 0.001 a0.979
A 0.001 a0.980
A 0.001
a0.978
A 0.001
a0.978
A 0.001 b0.979 0.0005
Sodium caseinate A AB AB 0.002 AB 0.001 B
a0.982 0.001 a0.980 0.001 a0.980 a0.980 a0.980 0.001 a0.980 0.0005
Waxy modified corn 0.979AB 0.001 0.979 AB 0.002 0.980A 0.001 0.979 AB 0.001 0.978 B 0.001
b a a a a b0.979 0.0005
Carrageenan A A A 0.001 A 0.001 A
b0.979 0.001 a0.979 0.001 a0.980 a0.979 a0.978 0.001 b0.979 0.0004
Hydrolyzed oat flour 0.980A 0.001 0.979 A 0.001 0.979A 0.001 0.978 A 0.001 0.978 A 0.001
ab a a a a b0.979 0.0004
Control 0.980A 0.001 0.979 A 0.002 0.980A 0.001 0.979 A 0.001 0.980 A 0.001
ab a a a a ab0.980 0.0005
Pooled temperature 0.980A 0.0004 0.979A 0.0005 0.980A 0.0004 0.979AB 0.0004 0.978B 0.0004
aSuperscript
and subscript letters represent the comparisons within a row (binder) and a column (temperature), respectively.
Means within a row (or a column) sharing a common letter are not significantly different at P < 0.05. Among treatments:
LSD=0.00221, n=5; Pooled binder: LSD=0.0010; n = 25; Pooled temperature; LSD = 0.0009, n = 30; MSE= 3.11E-6, df.=116.

Water activity temperature (62–72 °C). Skrede stated that gelatiniza-

aw can be expressed as the availability of water
molecules to enter into reactions. If the aw is high, water
molecules are only loosely associated to other compo-
nents and are free to act as both solvents and reactants.
A low aw indicates that water is more tightly bound.
The aw of all raw and heated products (Table 4) ranged
from 0.978 to 0.982. (Fennema) reported that the aw
range of bologna type sausage was 0.93–0.98, with a
mean of 0.97.
Basically, no significant (P > 0.05) difference in aw were
found among temperatures for all binder treatments,
except SC and MCS which had a slightly lower pH at
65 °C. Lind and Rask stated that aw was affected very
minutely by the moisture content when the water
content in meat products exceeded 100 g per 100 g of
dry meat matter. They also found that the aw of minced
meat decreased (0.938 to 0.901) as temperature
increased (9.7 °C to 20.1 °C). These results indicated
that the addition of these five binders at low levels (5 to
50 g/kg) contributed little to the reduction of the aw.
Given that aw is frequently included as one of the
processing hurdles for microbial considerations, this
was an important finding for the formulae tested (Table
1).
Water-holding capacity
Raw products processed higher WHC than cooked
products (Table 5). With ISP, SC, CA and the control,
WHC significantly (P < 0.05) decreased as temperature
increased at 35–55 °C and showed no differences at
55–65 °C. However, MCS had a slight increase in WHC
at 65 °C which was near or above its gelatinization
tion temperatures for starches used as binders in
sausages were reflected in the characteristics of the
sausage containing that starch. In this study, the WHC
of OF was not significantly (P < 0.05) different between
raw products, and those heated at 35 and 45 °C, but
decreased between 55 and 65 °C. These results disagree
with Hamm who concluded that WHC decreased at
30–50 °C, negligibly changed at 50–55 °C, and
decreased at 60–90 °C.
Addition of binders affected the WHC of the products
and their influences varied with temperature. OF
contributed the highest WHC in raw and cooked
products. SC had a WHC significantly (P < 0.05) higher
than the control at 35 and 45 °C but was the same as the
control at 55 and 65 °C. By contrast, MCS had higher
WHC values at 65 °C and no significant difference at
35–55 °C, compared to the control. No difference in
WHC was found among products ISP, CA and the
control for all products.
Water-absorption capacity
The WAC ranged from 0.179–0.410 gH2O/g meat (Table
6). The WAC had no significant differences among raw
and products heated at 35–55 °C for all binder
treatments, except OF which had a steep decrease in
WAC at 45 °C. The WAC was increased significantly
(P < 0.05) at 65 °C for all binders. This finding agreed
with (Arganosa et al.) who found that WAC increased
between 70–100 °C. The increase of WAC at 65 °C
might be due to the entrapping of water into the space
among the myofibers, after the water had evaporated.
Except for OF, the results of WAC, ranging from 0.322

Table 5 The effect of isothermal temperature and binder on WHC of restructured beef products
Raw 35 °C 45 °C 55 °C 65 °C Pooled binder
Binder Meana S.E. Mean S.E. Mean S.E. Mean S.E. Mean S.E. Mean S.E.
Isolated soy proteina c0.779A 0.029 c0.557
B 0.041 c0.381
C 0.025
b0.264
D 0.004 c0.218
D 0.006 d0.440 0.043
Sodium caseinate A B C 0.044 D D
b0.925 0.060 b 0.895 0.055 b 0.598 b0.303 0.004 c0.261 0.013 b0.596 0.060
Waxy modified corn A B C 0.020 D C
c0.797 0.032 c0.655 0.230 c0.407 b0.260 0.006 b0.373 0.026 c0.492 0.040
Carrageenan 0.734A 0.048 0.589 B 0.217 0.416C 0.031 0.270 D 0.010 0.208 D 0.006
c c c b c d0.443 0.042
Hydrolyzed oat flour A B AB 0.035 C D
a1.111 0.038 a1.024 0.038 a1.078 a0.636 0.011 a0.458 0.042 a0.861 0.056
Control 0.741A 0.038 0.632 B 0.027 0.391C 0.020 0.243 D 0.009 0.214 D 0.003
c c c b c c0.440 0.044
Pooled temperature 0.843A 0.030 0.725B 0.035 0.545C 0.048 0.329D 0.026 0.289E 0.019
aSuperscript
and subscript letters represent the comparisons within a row (binder) and a column (temperature), respectively.
Means within a row (or a column) sharing a common letter are not significantly different at P < 0.05. Among treatments:
LSD=0.0773, n=5; Pooled binder: LSD=0.0346; n= 25; Pooled temperature; LSD = 0.0315, n = 30; MSE= 0.00381, df. =116.

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Table 6 The effect of isothermal temperature and binder on WAC of restructured beef products
Raw 35 °C 45 °C 55 °C 65 °C Pooled binder
Binder Meana S.E. Mean S.E. Mean S.E. Mean S.E. Mean S.E. Mean S.E.
Isolated soy proteina bc0.254
B 0.018 b0.238
B 0.016 ab0.227
B 0.014
b0.226
B 0.005 bc0.345
A 0.016 b0.258 0.011
Sodium caseinate B C C 0.008 C A
ab0.282 0.012 b0.239 0.016 bc0.207 bc0.211 0.003 c0.322 0.010 b0.252 0.010
Waxy modified corn 0.179B 0.019 0.177 B 0.014 0.184B 0.012 0.180 B 0.011 0.335 A 0.011
d c c cd bc c0.211 0.014
Carrageenan B B B 0.006 B A
a0.294 0.030 a0.275 0.011 a0.272 a0.275 0.006 a0.410 0.015 a0.305 0.013
Hydrolyzed oat flour 0.295A 0.014 0.256 B 0.018 0.142C 0.010 0.160 C 0.009 0.266 AB 0.008
a ab d d d c0.224 0.013
Control 0.244B 0.017 0.236 B 0.015 0.211BC 0.023 0.189 C 0.008 0.358 A 0.020
c b bc cd b b0.248 0.013
Pooled temperature 0.258B 0.010 0.237C 0.008 0.207D 0.008 0.207D 0.007 0.339E 0.010
aSuperscript
and subscript letters represent the comparisons within a row (binder) and a column (temperature), respectively.
Means within a row (or a column) sharing a common letter are not significantly different at P < 0.05. Among treatments:
LSD=0.0353, n=5; Pooled binder: LSD=0.0158; n= 25; Pooled temperature; LSD = 0.0144, n = 30; MSE= 0.000796, df. =116.

to 0.410 gH2O/g meat, were close to those reported
by (Arganosa et al.) who found WAC was 0.33–0.36
gH2O/g meat for restructured beef roasts cooked to
70 °C.
CA contributed significantly (P < 0.05) to WAC for all
raw and heated products. OF and SC possessed higher
WAC in raw products but less in those at 65 °C,
compared to the control. Conversely, MCS gave a low
WAC in raw products and no significant differences at
65 °C compared to the control. ISP showed no
difference from the control at all temperatures.
Conclusions
In this experiment, except for product pH and aw which
were affected by binder and temperature alone, the
water absorptive properties of restructured beef prod-
ucts were highly affected by binders, heating tem-
peratures and their interactions. Findings indicated that
the influence of binders on the quality of restructured
beef products during heat processing was temperature-
dependent. MCS performed its functionality in meat
products only at 65 °C which was within the range of its
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in the raw meat products, but the lowest in those at
65 °C. Qualities imparted by a binder in a raw meat
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