Effects of binders combined with glucono-δ-lactone on the quality characteristics of pressure-induced cold-set restructured pork

• Restructured pork containing binders or GdL was pressurized at 450 MPa for 3 min.
• Restructured pork was characterized by water holding capacity, texture and color.
• Wheat flour, κ-carrageenan and soy protein were applied as binders.
• Cold-set meat to meat binding could be achieved by binders, GdL and pressurization.

This study investigated the effects of binders and glucono-δ-lactone (GdL) on characteristics of pressure-induced (450 MPA for 3 min) cold-set restructured pork. Isolated soy protein (SP), wheat flour (WF), and κ-carrageenan (CG) were adopted as binders. The addition of binders improved water-binding properties of restructured pork, and the binders diminished the decrease in water binding properties caused by GdL-induced acidification. Pressure-induced restructured pork prepared with binders showed less harder and more cohesive texture than those of the thermal-treated control (TC). The results indicate that pressure-induced cold-set meat restructuring could be achieved when binders and GdL were used in the formulation.