EFFECT OF DEGREE OF CONNECTIVE-TISSUE REMOVAL ON RAW-MATERIAL YIELD, CHEMICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS Academic Article

abstract

• Beef shoulder clods were subjected to various degrees of connective tissue removalno trim (NT), intermediate trim (IT) and extensive trim (ET)before being manufactured into restructured steaks. Trimming yields for the NT, IT and ET treatments were 100.0%, 92.5% and 87.3%, respectively. Palatability evaluations revealed significant differences between steaks from the NT treatment compared with either the IT and ET treatments. Based on economic projections and palatability evaluations, no real advantage could be found for the production of steaks from ET clods, but advantages were found for steaks from IT clods compared to NT clods. Copyright 1986, 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., LEU, R., CROSS, H. R., & SMITH, G. C.

citation count

• 14

complete list of authors

• RECIO, HA||SAVELL, JW||LEU, R||CROSS, HR||SMITH, GC

publication date

• January 1986

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1986.tb13076.x

start page

• 1173

end page

• 1175

volume

• 51

issue

• 5

URL

• http://dx.doi.org/10.1111/j.1365-2621.1986.tb13076.x