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Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks
Author(s) -
JOHNSON R.C.,
ROMANS J.R.,
MULLER T.S.,
COSTELLO W. J.,
JONES K.W.
Publication year - 1990
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.1365-2621.1990.tb03911.x
Subject(s) - tenderness , food science , flavor , chemistry
Four types of beef forequarter steaks, rib eye roll steaks (RER), ser‐ratus ventralis solid‐muscle structured steaks (SRV), salt/phosphate comminuted structured steaks (NaCl/PO 4 ) and algin/calcium comminuted structured steaks (Alg/Ca) were evaluated. Meat purchasers preferred the color, lack of surface discoloration and overall appearance of intact muscle steaks (RER and SRV) over the comminuted structured steaks (NaCl/PO 4 and Alg/Ca). Purchasers perceived the fat content in SRV steaks to be less than in RER steaks. Sensory evaluations of juiciness and overall desirability were similar for all four types. Intact muscle steaks were lower in sensory tenderness ratings and higher in flavor desirability than comminuted structured steaks. Consumer acceptability was evident for all four types offering merchandising options to beef fabricators.