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dc.contributor.authorBaugreet, Sephora
dc.contributor.authorKerry, Joesph
dc.contributor.authorBrodkorb, Andre
dc.contributor.authorGomez, Carolina
dc.contributor.authorAuty, Mark
dc.contributor.authorAllen, Paul
dc.contributor.authorHamill, Ruth
dc.date.accessioned2020-06-19T13:23:27Z
dc.date.available2020-06-19T13:23:27Z
dc.date.issued2018-03-29
dc.identifier.citationBaugreet, S., Kerry, J., Brodkorb, A., Gomez, C., Auty, M., Allen, P. and Hamill, R. Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design. Meat Science, 2018, 142, 65-77. doi: https://dx.doi.org/10.1016/j.meatsci.2018.03.024en_US
dc.identifier.urihttp://hdl.handle.net/11019/2034
dc.descriptionpeer-revieweden_US
dc.description.abstractWith the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate (PPI), rice protein (RP) and lentil flour (LF) with transglutaminase (TG) to enhance binding of meat pieces, were analysed. Maximal protein content of 28% in cooked product was achieved with PPI, RP and LF. Binding strength was primarily affected by TG, while textural parameters were improved with LF inclusion. Optimal formulation (F) to obtain a protein-enriched steak with lowest hardness values was achieved with TG (2%), PPI (8%), RP (9.35%) and LF (4%). F, F1S (optimal formulation 1 with added seasoning) and control restructured products (not containing plant proteins or seasonings) were scored by 120 consumers' aged over-65 years. Controls were most preferred (P < .05), while F1S were least liked by the older consumers. Consumer testing suggests further refinement and optimisation of restructured products with plant proteins should be undertaken.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesMeat Science;Vol. 142
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectOlder adultsen_US
dc.subjectPlant proteinsen_US
dc.subjectMicroscopyen_US
dc.subjectRestructured beef steaken_US
dc.subjectMicrostructureen_US
dc.subjectTransglutaminaseen_US
dc.titleOptimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite designen_US
dc.typeArticleen_US
dc.embargo.terms2019-03-29en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.meatsci.2018.03.024
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber11/F/045en_US
refterms.dateFOA2019-03-29T00:00:00Z


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