Top loin steaks from strip loins selected from 700 beef carcasses representing seven degrees of marbling (Slightly Abundant through Traces) were randomly assigned to untrained consumers (n = 180 per city) in San Francisco, Philadelphia and Kansas City. Statistical analyses revealed a significant marbling level x city interaction. As marbling level decreased from Slightly Abundant to Traces, consumers in San Francisco and Kansas City gave consistently high ratings that were only slightly reduced as marbling was decreased. Consumers in Philadelphia rated steaks with high marbling the same as those from the other cities, but ratings were sharply reduced as marbling decreased. Separate markets might need to be identified to more effectively reflect differences in consumers’ tastes among and within geographic areas of the United States.

Three experiments were conducted in which ground beef patties were prepared to contain 20 or 30% fat and O-50% of rehydrated textured soy protein (TSP). Among patties with 20% fat, those with 20, 25 or 30% of a reference soy protein (TSP I) were desirable in appearance on the first day of retail display; among patties with 30% fat only those with 20% soy protein (TSP I) were desirable in appearance on day-l of retail display. Comparison of 7 brands of textured soy protein (TSP III through TSP IX) revealed differences among blended beef patties in cooking loss, appearance and palatability traits. Not all soy products that were available for these tests were of equal efficacy for use in blended ground beef patties. Selection of an appropriate soy protein can overcome deficiencies in appearance, can materially reduce cooking shrinkage and can be used without significantly detracting from the palatability of cooked beef patties. The choice of a specific soy protein for use in blended-beef patties should be predicated upon organoleptic evaluation of the products under consideration and knowledge of intended form of sale (cooked vs raw). If the product is to be sold in cooked form, the fat percentage should exceed 20% to optimize flavor desirability and overall palatability. If the product is to be sold at retail in the raw form, the combined proportion of fat plus textured soy protein should not exceed 50% of the final batch composition.

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Restructured beef steaks were evaluated by consumers (n = 90 households) in Houston, TX. Consumers were selected to assure that demographic representation-age, ethnic background, income, education-was accomplished. Restructured beef steaks were manufactured from 27 beef shoulder clods (nine per treatment) that were subjected to different degrees of connective tissue removal-no trim (NT), intermediate trim (IT) and extensive trim (ET). Consumers rated ET steaks highest, IT steaks intermediate, and NT steaks lowest for overall desirability with significant differences found among the treatments. Consumers perceived this product as being intermediate in monetary value when compared to ground beef and T-bone steak.

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