Sensory and physicochemical characteristics of precooked, microwave-reheatable steaks

Precooked, small-portion, microwave-reheatable steaks were processed from t hree grades (US Choice, US Select(+), and US Select(-)) of top round beef M arinated/tenderized samples were compared to nonmarinated/nontenderized con trols from each grade. Untrained consumers (n=102) rated the sensory attrib utes, overall acceptability, and willingness to purchase the steaks at vari ous settings (fast food, restaurant/cafeteria, supermarket). Marination and tenderization improved the sensory attributes, overall acceptability, and consumers' willingness to purchase the steaks regardless of the grade from which they were prepared. Marinated/tenderized steaks from the US Select gr ade were more acceptable than nonmarinated/nontenderized steaks from the US Choice grade. Marinated/tenderized steaks from each grade required less fo rce and energy to cut, contained about 3% more moisture and 0.5% less fat, and had more cooking loss than their control counterparts. However, consume rs rated the marinated/tenderized products as being more tender, juicy, fla vorful and more acceptable overall than controls.