Open AccessCONSUMER RESPONSE TO RESTRUCTURED BEEF STEAKS PROCESSED TO HAVE VARYING LEVELS OF CONNECTIVE TISSUE
Author(s) -
BERRY B.W.,
SMITH J.J.,
SECRIST J.L.,
DOUGLASS L.A.
Publication year - 1988
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1988.tb00861.x
Subject(s) - food science , business , chemistry
Restructured beef steaks were manufactured to have either extra high (EH), high (H) or low (L) levels of connective tissue. Steaks were subjected to consumer response studies involving 300 consumers (six test groups of 50 consumers each). Sex and age of consumers did not greatly influence responses. In direct comparisons of EH with L steak, 82 % of the consumers felt EH had more gristle than L steaks, however, only 44% of the consumers found more gristle in H vs L steaks. Over 50% of the consumers tested felt the amount of gristle in EH steaks to be excessive compared to only 14% for consumers evaluating L steaks. In addition to excessive gristle, consumers found texture and toughness to be undesirable characteristics of EH steaks. For all six test groups, consumer acceptability was highest for L steaks followed by H steaks with the lowest acceptability assigned to EH steaks.