402 Chapter 23
tured steaks were produced (Table 23.1 and
Fig. 23.2 ).Intact Muscles/Cuts
Intact whole muscles and primal or sub - pri-
mal cuts from beef, veal, lamb/mutton,
venison, pork, and chevon can be restruc-
tured into whole - tissue products. Whole ten-
derloins from lamb/mutton, entire boneless
lamb shoulder, and tunnel - boned or wholecuts and are rarely restructured. Off - cuts
from premium cuts and lean trimmings are
suitable raw materials for restructuring into
whole - tissue meat products. We have previ-
ously restructured steaks (hot - and cold - set)
using muscle strips from the fore - and hind-
quarter of beef (Farouk 2000, 2001a ), lamb
(Farouk 2002 ), and venison (2001b) that
were rated by consumers as similar in their
eating quality to intact strip loin steaks from
the same carcasses from which the restruc-
Figure 23.2. A photograph of venison products. Intact tenderloin steaks (A); intact strip loin steaks (B); and
whole - tissue restructured steaks from Denver leg muscles (C).
Table 23.1. Mean scores of the consumer sensory evaluation of restructured steaks from whole
muscle tissues. Venison (Farouk, 2001b ); Beef (Farouk, 2000; 2001b ); Lamb (Farouk 2002 )
Species Muscle restructured Method of restructuring Overall acceptability
Venison
Denver leg muscles Cold - set 6.4
Denver leg muscles Hot - set 6.0
Clods Cold - set 6.7
Chuck Cold - set 6.4
Beef Infraspinatus Cold - set 5.7
Triceps brachii Cold - set 5.9
Gluteus medius Cold - set 7.2
Vastus lateralis Cold - set 6.4
Lamb Strip loin Cold - set 7.2
Tenderloin Cold - set 7.2
Venison Controls Intact strip loin Not restructured 5.9
Intact tenderloin Not restructured 7.1Sensory scale: 1 = dislike intensely and 9 = like extremely