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Characteristics of Restructured Beef Steaks Containing Mechanically Deboned Meat¹

University of Wyoming Agricultural Experiment Station, Laramie 82071

Abstract

Restructured beef steaks containing 20% fat were manufactured with 0, 5, 10, 15 or 20% mechanically deboned meat (MDM) from neck bones of steers (MDM = .8% calcium) or neck bones of cows (MDM = .5% calcium). Panel scores for flavor were not significantly different (P<.05) among formulations but steaks containing the most MDM had superior scores for juiciness. Grittiness was the only trait where differences in least-squares means for steaks containing MDM from neck bones of steers vs cows approached significance (P<.05). Overall acceptance of the restructured beef steaks containing MDM was not significantly different from that of controls. Steaks containing 10% MDM had a softer more acceptable cooked outer surface than controls. Steaks containing 15 or 20% MDM had a softer outer surface than the controls but these steaks had mushier interiors. Steaks containing 5% MDM were similar to the controls (0% MDM) for all characteristics studied. Therefore, the addition of 5% MDM to restructured steaks can reduce costs without changing steak quality. MDM added to restructured steaks at the 10% level can improve quality and reduce costs at the same time.

¹ Technical Journal Article 904, Department of Animal Science, University of Wyoming, Laramie.