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Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties
Author(s) -
PENFIELD M.P.,
SWANSON R.B.,
MITCHELL D.S.,
RIEMANN M.J.,
DORKO C.L.
Publication year - 1992
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.1365-2621.1992.tb05467.x
Subject(s) - flake , salt (chemistry) , food science , phosphate , chemistry , sodium salt , materials science , composite material , biochemistry , organic chemistry , inorganic chemistry
Steaks, fabricated from forequarters from field‐slaughtered Alaskan reindeer, were prepared from meat flaked to two sizes (1.295 and 1.905 cm), with (0.5%) and without phosphate, and with (0.5%) and without salt. Phosphate did not appreciably affect sensory properties. Larger flakes and salt improved quality and acceptability, therefore, additional steaks were fabricated from meat flaked with a larger cutting head (4.064‐cm) and with three levels of salt (0.0, 0.5 and 0.75%). Steaks containing 0.75% salt were less chewy, softer, juicier, and more acceptable than those made with 0.5% salt but did not differ from those containing no salt. Feasibility of producing restructured steaks from reindeer forequarters was demonstrated.