CONSUMER RATINGS OF RESTRUCTURED BEEF STEAKS MANUFACTURED TO CONTAIN DIFFERENT RESIDUAL CONTENTS OF CONNECTIVE-TISSUE Academic Article

abstract

• Restructured beef steaks were evaluated by consumers (n = 90 households) in Houston, TX. Consumers were selected to assure that demographic representationage, ethnic background, income, educationwas accomplished. Restructured beef steaks were manufactured from 27 beef shoulder clods (nine per treatment) that were subjected to different degrees of connective tissue removalno 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 Tbone steak. Copyright 1987, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell
• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

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

citation count

• 6

complete list of authors

• RECIO, HA||SAVELL, JW||BRANSON, RE||CROSS, HR||SMITH, GC

publication date

• January 1987

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1987.tb05855.x

start page

• 1461

end page

• &

volume

• 52

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1365-2621.1987.tb05855.x