EVALUATION OF FREEZE-DEHUDRATED BEEFSTEAKS FOR NAVY USE

摘要

The rib-eye steaks had no apparent defects; whereas, the round steaks had such defects as heavy connective tissue, excessive fat, and Irregularity of shape, which adversely affected its over-all acceptability. Both the rib-eye and round steaks (without defects) were organoleptically acceptable. The ribeye, on a per steak basis, due partially to a difference in portion size, costs approximately 72.5％ more than the round steak. It was recommended that both types of steak not be considered as a direct substitute for fresh beefsteaks, but as an emergency item for shipboard use when such items are deemed neces¬sary and cost is not a factor. In addition, the round steak not be considered unless the over-all quality of the product can be improved.