This experiment evaluated a procedure for converting forequarter beef tissue into a fabricated steak-like product and to test its refrigerated and frozen storage characteristics. The restructured steaks were manufactured by tumbling thin slices of beef arm chuck roast with salt (2%) and added water (3%) and then passing this product through a mechanical patty machine. Refrigerated (4 ± 2 C) samples were evaluated at 0, 3, 5 and 10 days of storage. Frozen (− 23 ± 3 C) samples were evaluated after 0, 1, 2, and 3 months of storage. An acceptable steak-like product was manufactured; however its raw visual appearance and raw odor deteriorated quickly and its cooked palatability characteristics deteriorated with both types of storage, probably due to oxidation.

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Author notes

1Approved for Publication as Journal Article 8-78 of The Ohio Agricultural Research and Development Center, Wooster, Ohio 44691.

2Ministry of Agriculture, Vet. Dept., 30 Wspolna, Warsaw, Poland.