Physical and sensory properties of restructured beef steaks formulated with various flake sizes and mixing times

Restructured cow beef steaks were made using six different flake size formulations: (a) coarse, (b) medium, (c) fine, (d) coarse + medium, (e) medium + fine and (f) coarse + fine meat flakes. Each formulation was mixed for 0, 5, 10 or 15 min, pressed into "logs", frozen and cut into steaks...

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Bibliographic Details
Published in:Journal of food protection 1982-02, Vol.45 (2), p.127-131
Main Authors: Durland, P R, Seideman, S C, Costello, W J, Quenzer, N M
Format: Article
Language:English
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Summary:Restructured cow beef steaks were made using six different flake size formulations: (a) coarse, (b) medium, (c) fine, (d) coarse + medium, (e) medium + fine and (f) coarse + fine meat flakes. Each formulation was mixed for 0, 5, 10 or 15 min, pressed into "logs", frozen and cut into steaks. Steaks were evaluated for physical appearance, fat and moisture content, cooking properties, texture and sensory attributes. Steaks made from the coarse flakes had large fat particles and therefore received lower (P
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-45.2.127