Development of a restructured fillet

Abstract

The objective of the present study was to obtain a restructured product similar to the tender loin (fillet) using other meats of the beef carcass, of lower commercial value. A group of meats from the beef channel was selected, such as the fillet, the head of the fillet, the butterfly and the smooth part of the toad. In the study a D-optimal mix design was applied and it was elaborated by means of a grinding and mixing technology, evaluating its physical, chemical, sensorial, microbiological and texture characteristics by means of the Warner Bratzler blade. The losses during the cooking of the variants were also evaluated, the control of intact muscle tender loin was included for comparison. It was concluded that the selected muscles allowed obtaining a restructured product like intact muscle fillet. The study of the variation of the amount to be used of ground meat, pieces and water resulted in obtaining a range of use of these variable components that met the restrictions established for shrinkage, texture parameters and sensory attributes similar to the pattern.

Keywords: restructured, fillet, texture, losses, sensory.