Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 252–253, January 1992
How to Cite
PENFIELD, M.P., SWANSON, R.B., MITCHELL, D.S., RIEMANN, M.J. and DORKO, C.L. (1992), Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties. Journal of Food Science, 57: 252–253. doi: 10.1111/j.1365-2621.1992.tb05467.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/20/91; revised 8/16/91; accepted 9/17/91.
Steaks, fabricated from forequarters from field-slaughtered Alaskan reindeer, were prepared from meat flaked to two sizes (1.295 and 1.905 cm), with (0.5%) and without phosphate, and with (0.5%) and without salt. Phosphate did not appreciably affect sensory properties. Larger flakes and salt improved quality and acceptability, therefore, additional steaks were fabricated from meat flaked with a larger cutting head (4.064-cm) and with three levels of salt (0.0, 0.5 and 0.75%). Steaks containing 0.75% salt were less chewy, softer, juicier, and more acceptable than those made with 0.5% salt but did not differ from those containing no salt. Feasibility of producing restructured steaks from reindeer forequarters was demonstrated.