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

published proceedings

  • Journal of Food Science

author list (cited authors)

  • CROSS, H. R., & STANFIELD, M.

citation count

  • 30

complete list of authors

  • CROSS, HR||STANFIELD, MARILYMS

publication date

  • September 1976

publisher