THE EFFECT OF SLICE THICKNESS AND MIXING TIME ON THE PALATABILITY AND COOKING CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

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Abstract
Restructured beef steaks were made from chuck meat that was flaked (6 mm) or sliced at various thicknesses (2.5, 5.0 or 7.5 mm). Each formulation was mixed for 5, 10, 15 or 20 min, pressed into logs, frozen and cut into steaks. Steaks were evaluated for fat and moisture contents, cooking characteristics, and sensory attributes. Slice thickness had little effect on sensory properties; however, the restructured steaks were significantly more tender and possessed a more desirable texture and flavor than the intact chuck steaks. Restructured steaks made from meat that was mixed for 5 or 10 min were significantly more tender and received higher texture desirability and overall palatability ratings than restructured steaks made from meat that was mixed for 15 or 20 min.