Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks

Abstract

Four types of beef forequarter steaks, rib eye roll steaks (RER), serratus ventralis solid-muscle structured steaks (SRV), salt/phosphat,t comminuted structured steaks (NaCI/PO,) and algin/calcium commrnuted structured steaks (Al&a) were evaluated. Meat purchasers preferred the color, lack of surface discoloration and overall appearance of intact muscle steaks (RER and SRV) over the comminuted structured steaks (NaCl/P04 and Alg/Ca). Purchasers perceived the fat content in SRV steaks to be less than in RER steaks. Sensory evaluations of juiciness and overall desirability were similar for all four types. Intact muscle steaks were lower in sensory tenderness ratings and higher in flavor desirability than comminuted structured steaks. Consumer acceptability was evident for all four types offering merchandising options to beef fabricators.

Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat Protein

“…Since Szczesniak (1963) defined a classification system for texture properties in sensory evaluation, the method has been widely used. Many research groups (Lyon et al, 1980;Cohen et al, 1982;Cardello et al, 1983;Berry and Civille, 1986;Johnson et al, 1990;Meullenet et al, 1994) have conducted sensory and instrumental Texture Profile Analyses (TPA) of meat products. The sensory characteristics have often correlated highly with corresponding instrumental attributes in meat products (Lyon et al, 1980; Sausage processing MSP meat was mixed with wheat protein, water, seasoning, curing salt and phosphates in a vertical mixer (UNIVEX, Shelley Mfg Co. Miami, FL) for 7 min.…”

Storage of Structured Beef Steakettes Produced with Algin/Calcium/Adipic Acid Gel

“…Our application of ALG/CA/AD gel used AD at a concentration equal to the ideal AD/CA ion ratio. Johnson et al (1990b) reported rib eye roll steaks and serratus ventralis solid-muscle structured steaks bound by ALGWAD gel had less surface discoloration than comminuted structured steaks which used either ALG/Ca or salt-phosphate as binding agents.…”

Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties

“…In domestic red-meat species, value of such less desirable muscles may be improved by restructuring into various products (Breidenstein, 1982;Huffman et al, 1984;Wheeler et al, 1990). Both Johnson et al (1990) and Cardello et al (1983) demonstrated that comminuted steaks were more tender than intact beef muscle steaks. Value-added restructured steaks could offer additional marketing options for reindeer, a low-fat, high-protein unconventional meat (Swanson and Penfield, 1991).…”

“…Functionally, salt and phosphate aid in extraction of myofibrillar proteins which facilitates binding of meat particles (Schmidt, 1986). Reported sodium chloride and sodium tripolyphosphate usage levels in restructured beef and pork products ranged from 0.0 to 1.5% (Berry et al, 1987;Huffman et al, 1981;Johnson et al, 1990;Wheeler et al, 1990). The objective of our study was to evaluate the potential for processing forequarter muscles from field-slaughtered Alaskan reindeer (Swanson et al, 1990)…”