Optimization of processing conditions for meat paper from beef semimembranosus muscle using response surface methodology

Abstract

We developed a new meat product referred to as meat paper, which is edible paper made from beef, and the purpose of this study was to establish optimal conditions for making meat paper. Response surface methodology was used to model and optimize responses (folding test, springiness and cohesiveness). Dehydration conditions, such as drying temperature (46.6-63.4 degrees C) and drying time (78.0-138.0 min), and sample cutting time (13.2-46.8 s) were selected as the main processing conditions in the making of meat paper. Optimal conditions for the minimum folding test (cm), maximum springiness (%) and cohesiveness (%) of the meat paper were established. We found four solutions with the following conditions: 17.2-19.2 s of sample cutting time, 52.6 degrees C of drying temperature and 123.0-125.0 min of drying time. We then successfully made meat paper under these conditions and confirmed various desirable properties of this product. (C) 2012 Elsevier Ltd. All rights reserved.