Abstract
ABSTRACTFabricated extruded steaks were prepared from turkey meat, salt, phosphate, and water plus 15% beef, pork, lamb, or turkey fat. The grilled samples recieved relatively high hedonic scores from a sensory panel. The flavor, juiciness, and overall quality of the samples made with pork, beef, and turkey fat were preferred significantly over the samples made with lamb fat. Panel members tended to consider all samples as being pork flavored. Beef, pork, or turkey fat could be used as the fat in a fabricated, extruded steak without affecting the relative acceptability of the cooked product.
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