Effects of Fat Level on Sensory, Cooking and Instron Properties of Restructured Beef Steaks

Summary

Restructured beef steaks were manufactured from USDA Choice, Yield Grade 2 and 3, square-cut chucks and were formulated to possess either 10, 14, 18 or 22% fat. Steaks were subjected to sensory (texture profile panel), cooking and Instron evaluations. Texture profile panel visual scores and actual physical measurements after cooking revealed greater distortion in steaks containing higher fat levels. Many of the textural characteristics evaluated in the steaks were not affected by fat levels. Steaks processed to have 18 and 22% fat had higher juiciness, moisture release and mouth-coating values than steaks processed to have 10 and 14% fat. Restructured steaks manufactured to have 22% fat (highest level) were rated as having more gristle and webbed tissue; an indication that trimming to reduce fat may also reduce connective tissue. Texture profile panelists found higher levels of fat to produce a more chunky type of sample breakdown after two chews than was the case for lower levels of fat. Cooking losses were highest for steaks having 22% fat. Instron maximum shear force values did not differ among fat levels. However, shear force values expressed as Newtons (where steak thickness is considered) revealed less force for steaks from formulations with 18 and 22% fat. This illustrates the importance of considering cooked steak thickness (which was greater for steaks with 18 and 22% fat) as well as a standardized width when making shear force determinations.

© American Society of Animal Science 1985