The effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaC!, KC! or a 65% NaC! + 35% KC! combination) in a 2 x 2 x 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaC! or NaCI f KC1 compared to those made with KC!. KC1 at 35% of total salt could serve as a NaC! substitute in restructured beef steaks.

Seven blends (9.1 kg raw meat) were formulated with 0.75% NaCl and 0.25% or 0.5% sodium tripolyphosphate (STP), sodium hexametaphosphate (SHMP) or sodium acid pyrophosphate (SAPP). Steaks from all blends were "slightly" to "moderately" desirable in flavor and overall satisfaction scores. Steaks made with STP had higher shear force values and work required to shear values than all other restructured steaks indicating an increase in binding occurred with added STP. Restructured steaks formulated with 0.5% STP or SHMP had more desirable raw color scores than the control or steaks made with SAPP. Storage life of all phosphate added restructured steaks was past 90 days frozen storage, and steaks containing STP had thiobarbituric acid values below 1 .O at 120 days storage.

The effects of various chloride saIts (NaCI, MgCI*, KC1 or 65% NaCl f 35% KCl) in combination with mechanically separated beef (MSB at 0, 10 or 20%) on the quality of restructured steaks formulated from bullock chucks were determined. As level of MSB increased, objectionable connective tissue, flavor desirability and overall palatability decreased and off-flavors increased. The development of oxidative rancidity during frozen storage was not affected by MSB level and MSB had little effect on textural traits. NaCl and NaCl + KC1 treated steaks received superior flavor and overall palatability ratings over steaks containing MgCl, or KCI. Oxidative rancidity developed faster in steaks containing NaCl than the other salt types. Partial replacement (35%) of NaCl with KC1 resulted in restructured steaks with sensory properties equal to and storage life superior to steaks with NaCl alone.