Consumer Ratings of Restructured Beef Steaks Manufactured to Contain Different Residual Contents of Connective Tissue Academic Article uri icon

abstract

  • Restructured beef steaks were evaluated by consumers (n = 90 households) in Houston, TX. Consumers were selected to assure that demographic representation—age, ethnic background, income, education—was accomplished. Restructured beef steaks were manufactured from 27 beef shoulder clods (nine per treatment) that were subjected to different degrees of connective tissue removal—no trim (NT), intermediate trim (IT) and extensive trim (ET). Consumers rated ET steaks highest, IT steaks intermediate, and NT steaks lowest for overall desirability with significant differences found among the treatments. Consumers perceived this product as being intermediate in monetary value when compared to ground beef and T‐bone steak. Copyright © 1987, Wiley Blackwell. All rights reserved

author list (cited authors)

  • RECIO, H. A., SAVELL, J. W., BRANSON, R. E., CROSS, H. R., & SMITH, G. C.

citation count

  • 6

publication date

  • November 1987

publisher