RESTRUCTURED REINDEER STEAK QUALITY AS AFFECTED BY ANTIOXIDANTS AND FROZEN STORAGE

Restructured steaks were fabricated from forequarter muscles from field-slaughtered Alaskan reindeer. Steaks were formulated with an antioxidant (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-frozen, vacuum-packaged and stored at -18 degrees C. Instrumental and sensory testing was conducted after storage (2, 6, 10, 14, 18, 22 wk). Minimal effects occurred on moistness, greasiness, softness and chewiness. Gamy flavor intensity decreased and off-flavor intensity fluctuated with storage and antioxidant. Effects of antioxidants on color were not notable. Use of the antioxidant system is not justified by any oxidative or color effects. Frozen storage was not detrimental to restructured steak quality.