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SENSORY AND OBJECTIVE EVALUATION OF A RESTRUCTURED BEEF PRODUCT
Author(s) -
BERNAL W. V. W.,
BERNAL V. M.,
GULLETT E. A.,
STANLEY D. W.
Publication year - 1988
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1988.tb00939.x
Subject(s) - connective tissue , texture (cosmology) , sensory system , sensory analysis , food science , tenderness , materials science , mathematics , computer science , chemistry , artificial intelligence , medicine , biology , neuroscience , image (mathematics) , pathology
A study was undertaken to determine the effect of connective tissue, flake size and NaCl level on the texture of restructured beef steakettes; to examine the effect of these factors on the acceptability of restructured steakettes; and to develop sensory and instrumental texture profiles of the product. Restructured beef steakettes were manufactured with two levels of connective tissue (high, low), three flake sizes (3 mm, 6 mm, 13 mm) and three NaCl levels (0.25%, 0.50%, 0.75%). The textural attributes of these products were measured by a trained sensory panel and by objective measures of compression texture profile analysis, Warner‐Bratzler shear and three tensile tests. Most sensory texture attributes could be predicted accurately using instrumental methods. Reduction of the sensory attributes by Principal Components Analysis revealed two underlying dimensions of connective tissue and bind strength. A consumer panel rated steakettes manufactured with 6 mm flakes and 0. 75% NaCl at either connective tissue level to be the most acceptable of the 18 products manufactured for this study.