Restructured Beef Steaks from Hot-Boned and Cold-Boned Carcasses

Restructured steaks were manufactured from paired hot-boned (HB) and conventionally chilled beef (CB) rounds from carcasses that averaged USDA Good, yield grade 2. Salt (0.75%) was added to half of each HB and CB treatment during mixing. Panelists in triangle tests could not distinguish between HB and CB restructured products. Trained sensory panel scores confirmed triangle test results for flavor, texture and acceptability when restructured HB and CB steaks were compared. Panelists in triangle tests detected a difference (P < 0.01) between salted and unsalted restructured steaks. Trained panelists rated salted samples higher (P < 0.05) for flavor, texture, acceptability and cooking loss, but lower for discoloration.