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Restructured cow beef steaks were made using six different flake size formulations: (a) coarse, (b) medium, (c) fine, (d) coarse + medium, (e) medium + fine and (f) coarse + fine meat flakes. Each formulation was mixed for 0, 5, 10 or 15 min, pressed into "logs", frozen and cut into steaks. Steaks were evaluated for physical appearance, fat and moisture content, cooking properties, texture and sensory attributes. Steaks made from the coarse flakes had large fat particles and therefore received lower (P |
