Effect of sodium diacetate and/or sodium lactate on binding stability of restructured turkey steak

Research was carried out to determine the effects of sodium diacetate (NaD) and/or sodium lactate (NaL) treatments on the binding strength and binding integrity of restructured turkey steaks processed with the Fibrimex binding system. The restructured turkey breasts were treated with 1.5% NaL, 2.0% NaL, 1.5% NaL + 0.1% NaD, 2.0% NaL + 0.1% NaD, 0.1% NaD, or control. All sample treatments were stored at -30 °C for 0, 1,2, and 3 months. At each storage period, the restructured turkey breasts were sliced into I cm thick steaks, and evaluated for its binding integrity and binding strength. Even though steaks treated with NaD and/or NaL had lower binding strength (p 0.05), the Fibrimex binding system was able to hold the meat pieces together without falling apart when handled .