466 Chapter 26
assessment included rubberiness, ease of
fragmentation, degree of comminution, ten-
derness, and moistness.
Five formulations were used in this study,
with 0%, 1.75%, 3.5%, 5.25%, and 7.0%
added myosin. The assumption was that
increasing myosin percentages would lead to
increasing bind, and indeed the profi le accu-
rately tracked this change in texture. It was
shown that on cutting, the highest concentra-
tion of added myosin did produce an increased
impression of fi rmness. There were fewer
crumbs at the cut surface and fewer fi brous
particles. The 7.0% myosin gel produced
steaks that were more rubbery, less likely to
fragment, less tender, and had increased
moisture in all the myosin treatments com-
pared with the 0% treatment.
A small in - house consumer test on these
same steaks did not produce clear differences
in acceptability, indicating that the market
for these products was probably segmented.
This question of market segmentation had
previously been investigated by Nute et al.
(1988) in a study of eight formulations of
restructured steaks varying in salt, fat, temper,
and blend time using a half replicate of a 2^4
fractional design.
Steaks were made according to the process
outlined by Jolley and Rangeley (1986). A
hall test approach was used in the north of
the UK (72 consumers) and in the south of
the UK (70 consumers). At each venue, a
mobile sensory testing laboratory was used
in conjunction with market researchers who
recruited consumers according to their usage
of restructured steaks. Using an internal pref-
erence mapping approach, the underlying
dimension of acceptability was infl uenced by
salt content in the north, but in the south, two
dimensions were identifi ed that were related
to both salt and fat content. When individual
consumers were mapped into the confi gura-
tion, it was apparent that segmentation was
important and no single formulation of
restructured steak would satisfy every
consumer.meat pieces of varying particle sizes. They
initially recruited over 135 people; after tele-
phone interviews, this was reduced to 35.
These were then given texture profi le training
following the method of Civille and
Szczesniak (1973). This reduced the number
of assessors to 15, and further training
reduced this number to 10. The fi nal texture
profi le had fi ve sections: visual; partial com-
pression (placing sample pieces between the
molars); fi rst bite, including hardness, cohe-
siveness, moisture release, and uniformity;
mastication, including sample breakdown,
juiciness, size of chewed pieces, gristle,
cohesiveness, uniformity of mass, webbed
connective tissue, number of chews, overall
gristle impression, and overall connective
tissue; after swallow, including toothpack
and mouthcoating.
Using this profi le, assessors were able to
provide data that classifi ed meat particle size
into large, intermediate, and small sizes. Size
(rather than shape of chewed particles) after
a set number of chews showed a close rela-
tionship between processing and raw mate-
rial variations. It was found that steaks made
from large meat particles were rated as
having more gristle than either the intermedi-
ate or small particles.
One of the consequences of “ restructured
steaks ” is the requirement to bind the meat
pieces together so that they do not break up
under cooking and can therefore be presented
to the consumer as a product similar to an
intact steak. Savage et al. (1990) investigated
the use of myosin gels to produce adhesion
between the meat pieces. Previous mechani-
cal tests had shown that this procedure could
produce differences in total adhesive strength.
Part of this study used a sensory panel to
establish a relationship between added
myosin and texture. Ten assessors took part
in this study and used a consensus profi le
method and shortened texture profi le that
included tactile information: fi rmness on
cutting, crumbliness on cutting, and fi brous
particles on cutting. During eating, the