Published with the approval of the Director of the South Dakota Agr. Exp. Sta. as Pub. No. 2430 of the Journal Series. This research has been supported by the National Live Stock and Meat Board, the South Dakota Beef Industry Council, and the South Dakota State University Agricultural Experiment Station.
Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1264–1267, September 1990
How to Cite
JOHNSON, R.C., ROMANS, J.R., MULLER, T.S., COSTELLO, W. J. and JONES, K.W. (1990), Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks. Journal of Food Science, 55: 1264–1267. doi: 10.1111/j.1365-2621.1990.tb03911.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/4/89; revised 2/12/90; accepted 2/24/90.
Four types of beef forequarter steaks, rib eye roll steaks (RER), ser-ratus ventralis solid-muscle structured steaks (SRV), salt/phosphate comminuted structured steaks (NaCl/PO4) and algin/calcium comminuted structured steaks (Alg/Ca) 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/PO4 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.