MEAT BATTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE-TISSUE

Three fat levels (8%, 16% and 24%) and five modified connective tissue (MCT) levels (0%, 10%, 20%, 30% and 40%) were used in a 3 x 5 complete factorial design to prepare and characterize meat batters. Proximate analysis, batter pH, emulsification temperature increase, taw batter extrusion, batter stability, collagen levels, and processing yield data were collected. Increasing levels of MCT increased batter pH, emulsification temperature increase, batter extrusion values, and collagen levels. Thermal processing yield losses declined with increased MCT level. Addition of MCT may be effective for reducing such losses in low-fat meat batters without major changes in batter stability.