Restructured steak
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Restructured steak is a catch-all term to describe a class of beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started from the 1970s. Allowed food-grade agents include:
- Sodium chloride (table salt) and phosphate salts. Salt can prevent microbiological growth and make myosin-type proteins more soluble. The allowed amount of phosphate in end products is 0.5% in the U.S.. It increases the emulsification of fat.
- Animal blood plasma
- Alginate: Sodium alginate forms an adhesive gel in the presence of Ca2+ ion.
- Transglutaminase: an enzyme that helps the forming of cross-binding proteins.
[edit] Problems
Oxidation and food poisoning are two most serious issues generally associated with restructured steak. To reduce the risk of food poisoning, restructured steaks should always be cooked until well-done.
[edit] External links
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