Restructured steak

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.^[1]

Allowed food-grade agents include:

Sodium chloride (table salt) and phosphate salts.^[2] 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.

^ Cite error: The named reference Toldr 2010 p. 399 was invoked but never defined (see the help page).
^ Cite error: The named reference Kerry Kerry 2011 p. 271 was invoked but never defined (see the help page).

[Toldr_2010_p._399-1] Cite error: The named reference Toldr 2010 p. 399 was invoked but never defined (see the help page).

[Kerry_Kerry_2011_p._271-2] Cite error: The named reference Kerry Kerry 2011 p. 271 was invoked but never defined (see the help page).

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