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.
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.