CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS
- 1 September 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (5) , 1257-1258
- https://doi.org/10.1111/j.1365-2621.1976.tb14437.x
Abstract
400 restructured steaks were prepared from two U.S. Utility grade beef forequarters. The experimental design was a 2 × 2 factorial with two levels of fat (20 and 30%) and two levels of added salt (0 and 0.75%). Steaks were served to 90 consumer panelists for sensory evaluation. Consumers showed the greatest preference for the restructured steaks with 30% fat and added salt. The addition of salt to the formulation enhanced the consumer response to all palatability traits regardless of fat level.This publication has 2 references indexed in Scilit:
- EFFECT OF FAT AND TEXTURED SOY PROTEIN CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEFJournal of Food Science, 1975
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955