CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS Academic Article uri icon

abstract

  • 400 restructured steaks were prepared from two U.S. Utility grade beef forequarters. The experimental design was a 2 × 2 factorial with two levels of fat (20 and 30%) and two levels of added salt (0 and 0.75%). Steaks were served to 90 consumer panelists for sensory evaluation. Consumers showed the greatest preference for the restructured steaks with 30% fat and added salt. The addition of salt to the formulation enhanced the consumer response to all palatability traits regardless of fat level. Copyright © 1976, Wiley Blackwell. All rights reserved

author list (cited authors)

  • CROSS, H. R., & STANFIELD, M.

citation count

  • 29

publication date

  • September 1976

publisher