Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems

The efficacy of cold-set binding systems on the network formation and rheological structuring mechanisms of restructured meat depends on the binding system, time and temperature of cold setting, and the presence of NaCl. Therefore, the structure formation during the binding process using transglutaminase (TG), Ca-alginate (AL) or glucono-δ-lactone (GdL) for 20 h at 4 °C with or without added NaCl was investigated. The dynamic oscillation rheology, water binding capacity, firmness and microscopic structure of the resulting meat gels were studied.