Consumer trials for the determination of the acceptability of dehydrated beef

Small scale consumer trials using the weight‐of‐rejection technique did not provide a satisfactory pattern for the assessment of acceptability of dehydrated beef vacuum‐dried in edible fat, because of the high level of meat consumption. The acceptability has therefore been assessed from large‐scale consumer trials in Service establishments by means of questionnaires. When vacuum‐dried minced beef was reconstituted and prepared under supervision, it was as acceptable as the fresh equivalent. When vacuum‐dried beef steak was similarly treated, it was less acceptable than fresh steak, chiefly because of its slightly fibrous texture, but was about as acceptable as either fresh or dehydrated mince similarly flavoured and seasoned.