Sodium chloride (salt), phosphates and mechanical treatment solubilize proteins which increase fat and water binding in meat product. The algin/calcium binding system also enhances meat particle cohesion, while starches may be added to foods to bind water and increase viscosity. Studies in our laboratory examined cooking yields and binding or cohesion in beef and in beef formulated with salt/phosphate (1.5%/0.3%) or the algin/calcium (0.4%/0.075%) binder with and without added starch (2%) and water (10%). The ground beef was mixed with the ingredients, packaged in casings, and cooked in a 70°C water bath for 90 min. The pH of the salt/phosphate products (6.03±0.06) was higher (P<0.05) than other treatments (5.81±0.05 and 5.78±0.05). Cooking yields increased with added starch in both no-water-added and water-added all-beef and algin/calcium formulations, but not in the salt/phosphate products, which even without added starch had high cooking yields than the other treatments. Salt/phosphate formulations with or without added starch had higher (P<0.05) binding values (Newtons) than all other formulations, while added starch had only a minor effect on binding. © 1995 Elsevier B.V.
Sofos, J. N., Perejda, J. A., & Schmidt, G. R. (1995). Use of starch for water binding in restructured beef products. Developments in Food Science, 37(C), 1281–1301. https://doi.org/10.1016/S0167-4501(06)80234-7