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- W2026348766 abstract "Prerigor beef samples from U.S. Choice Yield Grade 3 beef forequarters were excised within 1 h postmortem and converted to restructured beef steaks containing 10, 15 or 20% fat. The blended samples, regardless of fat level, were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate (STP) and stored at -20°C until evaluation at 0 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Results suggested that fat content variation of restructured beef steaks with 20% fat or less had a minimal effect on color degradation and other appearance traits. These attributes were affected more by storage time than fat level. Fat content had no significant effect (P > 0.05) on the objective and subjective measurements for palatability. These data suggest that low-fat steaks can be produced without anticipation of reduced palatability as fat content decreases below 20%." @default.
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- W2026348766 date "1988-04-01" @default.
- W2026348766 modified "2023-10-18" @default.
- W2026348766 title "RESTRUCTURED BEEF WITH FAT VARIATIONS" @default.
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- W2026348766 doi "https://doi.org/10.1111/j.1745-4557.1988.tb00865.x" @default.
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