ABSTRACT 400 restructured steaks were prepared from two U.S. Utility grade beef forequarters. The experimental design was a 2 × 2 factorial with two levels of fat (20 and 30%) and two levels of added salt (0 and 0.75%). Steaks were served to 90 consumer panelists for sensory evaluation. Consumers showed the greatest preference for the restructured steaks with 30% fat and added salt. The addition of salt to the formulation enhanced the consumer response to all palatability traits regardless of fat level.
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Cross et al. (1976) studied this question.
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