Restructured steak | Wikipedia audio article
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Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Restructured steak


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SUMMARY
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Restructured steak is a catch-all term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started from the 1970s. Restructured steak is sometimes made using cheaper cuts of beef such as the hind quarter or fore quarter of beef.Allowed food-grade agents include:

Sodium chloride (table salt) and phosphate salts. Salt can prevent microbiological growth and make myosin-type proteins more soluble. The allowed amount of phosphate in end products is 0.5% in the United States. It increases the emulsification of fat.
Animal blood plasma
Alginate: Sodium alginate forms an adhesive gel in the presence of Ca2+ ion.
Transglutaminase: an enzyme that helps the forming of cross-binding proteins.