Page 269 - Natural Antioxidants, Applications in Foods of Animal Origin

248 Natural Antioxidants: Applications in Foods of Animal Origin
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Restructured Beef Steak
T=O

Bee:ty/Brothy
9

~ Control -+-Nat. Ox. lnhib.
FIGURE 6.34(a) Sensory evaluation at time zero (t = 0) of cooked restructured steaks
immediately after cooking. Data shows little difference between steaks with or without
(control) an oxidation inhibitor. Sensory evaluation conducted internally with trained panel.

Sensory Evaluation ofRestructured Beef Steaks
cooked, stored at 35°F-38°F (1.6°C- 6°C) for 72 hrs, re-heated
before serving
Beefy/Brothy
9

~ Control - • Nat. Ox Inhib.

FIGURE 6.34(b) Sensory evaluation of restructured beef steaks shows significant
development of warm over aroma (descriptor for oxidized meat aroma) in cooked then
reheated steaks. Sensory evaluation conducted internally with trained panel.