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CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS
Author(s) -
CROSS H. R.,
STANFIELD MARILYMS.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14437.x
Subject(s) - palatability , food science , factorial experiment , chemistry , business , mathematics , statistics
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.
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