RESTRUCTURED REINDEER STEAK QUALITY AS AFFECTED BY ANTIOXIDANTS AND FROZEN STORAGE

Restructured steaks were fabricated from forequarter muscles from fiel d-slaughtered Alaskan reindeer. Steaks were formulated with an antioxi dant (1:1 mixture of BHA and TBHQ with a propylene glycol carrier) at 0.00, 0.01 and 0.02% of the fat and 0.5% salt. Steaks were flash-froze n, vacuum-packaged and stored at -18 degrees C. Instrumental and senso ry testing was conducted after storage (2, 6, 10, 14, 18, 22 wk). Mini mal effects occurred on moistness, greasiness, softness and chewiness. Gamy flavor intensity decreased and off-flavor intensity fluctuated w ith storage and antioxidant. Effects of antioxidants on color were not notable. Use of the antioxidant system is not justified by any oxidat ive or color effects. Frozen storage was not detrimental to restructur ed steak quality.