1
|
Miller RK, Luckemeyer TJ, Kerth CR, Adhikari K. Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters. Meat Sci 2023; 204:109252. [PMID: 37321053 DOI: 10.1016/j.meatsci.2023.109252] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/17/2023]
Abstract
Consumer acceptance and overall liking has been shown to be related to beef instrumental and trained sensory attributes related to beef flavor, tenderness, and juiciness. Our objective was to understand the relationships between descriptive beef flavor and texture attributes, Warner-Bratzler shear force (WBSF), and consumer liking attributes for light US beef eaters. It is not known if light beef eaters have different drivers of overall liking. Treatments were created to differ in beef flavor and texture by utilizing different beef cuts (Choice top loin, high pH top loin, Select top sirloin, Choice tenderloin steaks, and Select and Choice bottom rounds roasts) cooked to 58 °C or 80 °C. Cooking methods included either a George Forman grill, food-service grill, or crock-pot. Cooking method, cut, and internal temperature impacted beef descriptive flavor and texture attributes, WBSF and consumer liking ratings (P ≤ 0.05) similarly. Descriptive juiciness and tenderness attributes were highly related to each other and with consumer juiciness and tenderness liking ratings. Consumer overall liking was closely related to descriptive fat-like, overall sweet, sweet and salty attributes. Musty/moldy, liver-like, and sour aromatic attributes were negatively associated with consumer liking. Overall flavor accounted for 85% of the variation in overall liking and tenderness liking contributed an additional 4%. While light beef eaters used different parts of the scale, they rated beef across treatments similarly. When beef flavor and texture descriptive attributes differed, consumer liking was impacted for light beef eaters.
Collapse
Affiliation(s)
- Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA.
| | | | - Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA
| | - Koushik Adhikari
- Department of Food Science, University of Georgia Griffin, Griffin, GA, USA
| |
Collapse
|
2
|
Till MC, Arnold AN, Griffin DB, Hale DS, Kerth CR, Miller RK, Gehring KB, Savell JW. Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Beef top loin steaks from Top Choice (Modest and Moderate marbling), Choice (primarily Small marbling), and Select (Slight marbling) beef strip loins from Texas and Non-Texas (Kansas, Nebraska, and Colorado) beef processing establishments were obtained to determine the role of source and USDA grade/brand category on consumer sensory panel and Warner-Bratzler shear (WBS) evaluations. The number of strip loins obtained were 58 Texas Top Choice, 54 Texas Choice, and 56 Texas Select and 60 Non-Texas Top Choice, 52 Non-Texas Choice, and 58 Non-Texas Select. There were source × USDA grade/brand category interactions for overall liking (P = 0.012) and tenderness liking (P = 0.002) in which the Texas Top Choice steaks received ratings that did not differ (P > 0.05) from Texas Select steaks but did differ (P < 0.05) from the Non-Texas Top Choice steaks. There were no (P = 0.079) differences in WBS values for steaks from the 2 sources even though the P value approached significance. For USDA quality grade/brand category, there were differences (P < 0.001) in WBS values, but not in the direction one might expect: Choice steaks had the lowest (P < 0.05) WBS values compared with those from Top Choice and Select steaks, which did not differ (P > 0.05) from each other. Percentage dis- tribution of WBS values according to tenderness categories showed that all of the Top Choice and Choice steaks, regardless of source, had values that met the threshold values for Very Tender (WBS < 31.4 N) or Tender (31.4 N < WBS < 38.3 N). While geographic purchasing biases may remain, these data assist in supporting informed decisions regarding palatability and consumer acceptability as functions of beef sourcing.
Collapse
|
3
|
Xu C, Wang Y, Pan D, Zhou C, He J, Cao J. Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14791] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Chunyan Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo315211China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo315211China
| | - Ying Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo315211China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo315211China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo315211China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo315211China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo315211China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo315211China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo315211China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo315211China
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo315211China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo315211China
| |
Collapse
|
4
|
Miller R. Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review. Foods 2020; 9:E428. [PMID: 32260287 PMCID: PMC7230179 DOI: 10.3390/foods9040428] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/12/2020] [Accepted: 03/17/2020] [Indexed: 01/31/2023] Open
Abstract
Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.
Collapse
Affiliation(s)
- Rhonda Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA
| |
Collapse
|
5
|
Moon H, Kim NH, Kim SH, Kim Y, Ryu JH, Rhee MS. Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, and indigenous flora in marinated beef and marinade. Meat Sci 2017; 129:147-152. [DOI: 10.1016/j.meatsci.2017.03.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 03/02/2017] [Accepted: 03/02/2017] [Indexed: 11/24/2022]
|
6
|
Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay. Animal 2017; 11:1399-1411. [PMID: 28190414 DOI: 10.1017/s1751731117000076] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
The beef industry must become more responsive to the changing market place and consumer demands. An essential part of this is quantifying a consumer's perception of the eating quality of beef and their willingness to pay for that quality, across a broad range of demographics. Over 19 000 consumers from Northern Ireland, Poland, Ireland and France each tasted seven beef samples and scored them for tenderness, juiciness, flavour liking and overall liking. These scores were weighted and combined to create a fifth score, termed the Meat Quality 4 score (MQ4) (0.3×tenderness, 0.1×juiciness, 0.3×flavour liking and 0.3×overall liking). They also allocated the beef samples into one of four quality grades that best described the sample; unsatisfactory, good-every-day, better-than-every-day or premium. After the completion of the tasting panel, consumers were then asked to detail, in their own currency, their willingness to pay for these four categories which was subsequently converted to a proportion relative to the good-every-day category (P-WTP). Consumers also answered a short demographic questionnaire. The four sensory scores, the MQ4 score and the P-WTP were analysed separately, as dependant variables in linear mixed effects models. The answers from the demographic questionnaire were included in the model as fixed effects. Overall, there were only small differences in consumer scores and P-WTP between demographic groups. Consumers who preferred their beef cooked medium or well-done scored beef higher, except in Poland, where the opposite trend was found. This may be because Polish consumers were more likely to prefer their beef cooked well-done, but samples were cooked medium for this group. There was a small positive relationship with the importance of beef in the diet, increasing sensory scores by about 4% in Poland and Northern Ireland. Men also scored beef about 2% higher than women for most sensory scores in most countries. In most countries, consumers were willing to pay between 150 and 200% more for premium beef, and there was a 50% penalty in value for unsatisfactory beef. After quality grade, by far the greatest influence on P-WTP was country of origin. Consumer age also had a small negative relationship with P-WTP. The results indicate that a single quality score could reliably describe the eating quality experienced by all consumers. In addition, if reliable quality information is delivered to consumers they will pay more for better quality beef, which would add value to the beef industry and encourage improvements in quality.
Collapse
|
7
|
Kerth CR, Miller RK. Beef flavor: a review from chemistry to consumer. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2783-2798. [PMID: 25857365 DOI: 10.1002/jsfa.7204] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2014] [Revised: 02/20/2015] [Accepted: 04/01/2015] [Indexed: 06/04/2023]
Abstract
This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness.
Collapse
Affiliation(s)
- Chris R Kerth
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843, USA
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843, USA
| |
Collapse
|
8
|
O'Quinn TG, Brooks JC, Miller MF. Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness. J Food Sci 2015; 80:S444-9. [PMID: 25597832 DOI: 10.1111/1750-3841.12775] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Accepted: 12/16/2014] [Indexed: 11/30/2022]
Abstract
A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very-rare, medium-rare, or well-done. Consumers (N = 315) were screened for preference of degree of doneness and fed 4 samples of their preferred doneness (a warm-up and one from each USDA quality grade treatment in a random order). Consumers evaluated steaks on an 8-point verbally anchored hedonic scale for tenderness, juiciness, flavor, and overall like as well as rated steaks as acceptable or unacceptable for all palatability traits. Quality grade had no effect (P > 0.05) on consumer ratings for tenderness, juiciness, flavor, and overall like scores, with all traits averaging above a 7 ("like very much") on the 8-point scale. In addition, no differences (P > 0.05) were found in the percentage of samples rated as acceptable for all palatability traits, with more than 94% of samples rated acceptable for each trait in all quality grades evaluated. Steaks cooked to well-done had lower (P < 0.05) juiciness scores than steaks cooked to very-rare or medium-rare and were rated lower for tenderness (P < 0.05) than steaks cooked to a very-rare degree of doneness. Results indicate consumers were not able to detect differences in tenderness, juiciness, flavor, or overall like among beef tenderloin steaks from USDA Choice and Select quality grades.
Collapse
Affiliation(s)
- Travis G O'Quinn
- 247 Weber Hall, Dept. of Animal Sciences and Industry, Kansas State Univ, Manhattan, KS, 66506, U.S.A
| | | | | |
Collapse
|
9
|
Wen S, Zhou G, Li L, Xu X, Yu X, Bai Y, Li C. Effect of cooking on in vitro digestion of pork proteins: a peptidomic perspective. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:250-261. [PMID: 25420116 DOI: 10.1021/jf505323g] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This study was designed to investigate the effect of cooking on in vitro digestibility and peptide profiling of pork protein. We simulated gastrointestinal digestion of cooked pork that was treated with pepsin alone or followed by trypsin treatment. Digested products were identified using matrix-assisted laser desorption/ionization–time-of-flight mass spectrometry and liquid chromatography–mass spectrometry analyses. Cooking led to a reduction (p < 0.05) in digestibility and band intensities on sodium dodecyl sulfate–polyacrylamide gel electrophoresis gels. Peptide profiling and identification analyses also showed significant difference (p < 0.05) in the m/z ranges and number of peptides from the pepsin-digested products between raw (4 °C) and very well done samples (100 °C). Peptides sequenced from pepsin-digested samples under lower degrees of doneness disappeared as the temperature increased. Meanwhile, the trypsin cleavages appeared more consistent among different degrees of cooking. Further work may be needed to evaluate the bioavailability of the digested products under different cooking temperatures.
Collapse
|
10
|
Pérez-Juan M, Realini CE, Barahona M, Sarriés MV, del Mar Campo M, Beriain MJ, Vitale M, Gil M, Albertí P. Effects of Enrichment with Polyunsaturated Fatty Acids (Omega-3 and Conjugated Linoleic Acid) on Consumer Liking of Beef Aged for 7 or 21 d Evaluated at Different Locations. J Food Sci 2014; 79:S2377-82. [DOI: 10.1111/1750-3841.12667] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Accepted: 08/24/2014] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Marta Barahona
- Dept. of Animal Production and Food Science; Univ. of Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | | | - Maria del Mar Campo
- Dept. of Animal Production and Food Science; Univ. of Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | - María José Beriain
- ETSIA; Univ. Pública de Navarra; Campus de Arrosadia 31600 Pamplona Spain
| | - Mauro Vitale
- IRTA-Monells; Finca Camps i Armet 17121 Monells Girona Spain
| | - Marta Gil
- IRTA-Monells; Finca Camps i Armet 17121 Monells Girona Spain
| | - Pere Albertí
- Unidad de Tecnología en Producción Animal; CITA Gobierno de Aragón; Avenida de Montañana 930 50059 Zaragoza Spain
| |
Collapse
|
11
|
Guzek D, Głąbska D, Gutkowska K, Wierzbicki J, Woźniak A, Wierzbicka A. Analysis of the factors creating consumer attributes of roasted beef steaks. Anim Sci J 2014; 86:333-9. [DOI: 10.1111/asj.12278] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Accepted: 06/11/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Dominika Guzek
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
| | - Dominika Głąbska
- Department of Dietetics; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
| | - Krystyna Gutkowska
- Department of Organization and Consumption Economics; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
| | - Jerzy Wierzbicki
- Department of Organization and Consumption Economics; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
- Polish Beef Association; Warsaw Poland
| | - Alicja Woźniak
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
- Polish Beef Association; Warsaw Poland
| | - Agnieszka Wierzbicka
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
| |
Collapse
|
12
|
Gomes C, Pflanzer S, Cruz A, de Felício P, Bolini H. Sensory descriptive profiling and consumer preferences of beef strip loin steaks. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.061] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
13
|
Zhao C, Tian F, Yu Y, Liu G, Zan L, Updike MS, Song J. miRNA-dysregulation associated with tenderness variation induced by acute stress in Angus cattle. J Anim Sci Biotechnol 2012; 3:12. [PMID: 22958451 PMCID: PMC3436641 DOI: 10.1186/2049-1891-3-12] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2011] [Accepted: 05/09/2012] [Indexed: 03/03/2023] Open
Abstract
miRNAs are a class of small, single-stranded, non-coding RNAs that perform post-transcriptional repression of target genes by binding to 3’ untranslated regions. Research has found that miRNAs involved in the regulation of many metabolic processes. Here we uncovered that the beef quality of Angus cattle sharply diversified after acute stress. By performing miRNA microarray analysis, 13 miRNAs were significantly differentially expressed in stressed group compared to control group. Using a bioinformatics method, 135 protein-coding genes were predicted as the targets of significant differentially expressed miRNAs. Gene Ontology (GO) term and Ingenuity Pathway Analysis (IPA) mined that these target genes involved in some important pathways, which may have impact on meat quality and beef tenderness.
Collapse
Affiliation(s)
- Chunping Zhao
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | | | | | | | | | | | | |
Collapse
|
14
|
Zhao C, Tian F, Yu Y, Luo J, Hu Q, Bequette BJ, Baldwin Vi RL, Liu G, Zan L, Scott Updike M, Song J. Muscle transcriptomic analyses in Angus cattle with divergent tenderness. Mol Biol Rep 2011; 39:4185-93. [PMID: 21901422 DOI: 10.1007/s11033-011-1203-6] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2011] [Accepted: 07/11/2011] [Indexed: 11/25/2022]
Abstract
Beef tenderness contributes significantly to variation of beef palatability, and is largely influenced by various genetic and environmental factors. To identify candidate genes and pathways related to beef tenderness, we analyzed the longissimus dorsi (LD) muscle of Angus cattle that had different degrees of tenderness, measured by Warner-Bratzler shear force (WBSF). Microarray and RT-PCR analyses identified 53 genes that were differentially expressed in LD samples categorized as either tough or tender, including myosin, heavy chain 3 skeletal muscle embryonic (MYH3), myosin heavy chain 8 skeletal muscle perinatal (MYH8), guanylate binding protein 5 (GBP5), fatty acid binding protein 4 (FABP4), Stearoyl-coenzyme A desaturase (SCD), Fatty acid synthase (FASN), ubiquitin-like with PHD and ring finger domains 1 (UHRF1). Most of these genes are involved in lipid metabolism and skeletal muscle contraction. Employing Gene ontology (GO) and Ingenuity Pathway Analysis (IPA), several GO terms and pathways were found to be related to hydrolase, peptidase and GTPase activity, lipid metabolism, small molecule biochemistry, molecular transport, and tissue development. Overall, this analysis provides insight into the metabolic relationships between muscle biology and beef quality.
Collapse
Affiliation(s)
- Chunping Zhao
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | | | | | | | | | | | | | | | | | | | | |
Collapse
|
15
|
Cho SH, Kim J, Park BY, Seong PN, Kang GH, Kim JH, Jung SG, Im SK, Kim DH. Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef. Meat Sci 2010; 86:236-42. [PMID: 20584575 DOI: 10.1016/j.meatsci.2010.05.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2010] [Revised: 05/02/2010] [Accepted: 05/06/2010] [Indexed: 11/24/2022]
Abstract
Effects of the Korean carcass-grading system on carcass traits and meat quality parameters for the longissimus dorsi (LD) and semimembranosus (SM) muscles were investigated for Hanwoo steer beef. High quality grade beef cuts had significantly higher intramuscular fat content than those of low quality grade beef cuts. To establish a guaranteed system of eating quality for Hanwoo steer beef, a palatability prediction model was developed. The model development approach used canonical discriminant analysis and multivariate regression to assess effects of muscle type, cooking method, and aging treatment on Hanwoo beef quality grade. The palatability prediction model can provide Korean consumers with detailed information about expected eating quality for an individual cut, as well as provide critical information to the industry for maintaining high-quality beef production. The model is a significant advance in grading compared with the traditional carcass grading system, which applies a single quality grade to an entire carcass.
Collapse
Affiliation(s)
- S H Cho
- National Institute of Animal Science, Rural Development Administration, Suwon, Republic of Korea.
| | | | | | | | | | | | | | | | | |
Collapse
|
16
|
Bagley J, Nicholson K, Pfeiffer K, Savell J. In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis. Meat Sci 2010; 85:104-9. [DOI: 10.1016/j.meatsci.2009.12.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2008] [Revised: 10/06/2009] [Accepted: 12/10/2009] [Indexed: 10/20/2022]
|
17
|
Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures. Meat Sci 2010; 84:46-53. [DOI: 10.1016/j.meatsci.2009.08.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2009] [Revised: 07/22/2009] [Accepted: 08/06/2009] [Indexed: 11/19/2022]
|
18
|
Huerta-Montauti D, Miller RK, Pfeiffer CES, Pfeiffer KD, Nicholson KL, Osburn WN, Savell JW. Identifying muscle and processing combinations suitable for use as beef for fajitas. Meat Sci 2008; 80:259-71. [PMID: 22063330 DOI: 10.1016/j.meatsci.2007.11.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2007] [Revised: 11/26/2007] [Accepted: 11/28/2007] [Indexed: 11/25/2022]
Abstract
Four different treatments-control, papain, blade tenderization, and papain+blade tenderization-were applied to sixty USDA Choice M. diaphragma pars costalis, M. transversus abdominis, M. obliquus abdominis internus, M. rhomboideus, M. trapezius, M. latissimus, and M. serratus ventralis. Trained (n=6) and consumer (n=81) panelists scored papain samples higher for most sensory traits. Treatment tended not to affect the palatability scores of the M. diaphragma pars costalis and M. serratus ventralis, which tended to receive higher scores in comparison to the other muscles. Consumers were willing to purchase the M. latissimus and M. serratus ventralis treated with papain+blade tenderization and papain, respectively, and these muscles performed well enough to be considered as alternatives in the beef fajita market.
Collapse
Affiliation(s)
- D Huerta-Montauti
- Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA
| | | | | | | | | | | | | |
Collapse
|
19
|
Polkinghorne R, Philpott J, Gee A, Doljanin A, Innes J. Development of a commercial system to apply the Meat Standards Australia grading model to optimise the return on eating quality in a beef supply chain. ACTA ACUST UNITED AC 2008. [DOI: 10.1071/ea05181] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A major trial was conducted to develop, test and demonstrate the application of Meat Standards Australia (MSA) research findings in a beef retailing environment. A new concept retail store was established whereby a mix of raw beef products and pre-cooked meals were merchandised under an eating quality grade defined by MSA palatability scores. Products were presented fully prepared within cooking method with pricing based on the predicted cooked results. Large price differentials were established between the three grades offered, with 5-star product priced at more than double the 3-star product.
The principle of pricing being directly related to eating quality was extended from the retail store sales to fabrication and the purchase of source cattle from producers. This encouraged considerable innovation to optimise eating quality and returns, demonstrating the potential for truly transparent value-based pricing systems to achieve change.
Novel systems were developed to break down and fabricate the carcass into ‘retail-ready’ product with extensive software development to trace the eating quality, value and location of individual cuts and products. Detailed feedback provided the producer with an accurate measure of value and sufficient data to evaluate possible alternative production strategies.
Results at each level of the supply chain were encouraging with compound annual growth in sales exceeding 12% at retail level and continued innovation through fabrication and on-farm areas combining to improve eating quality and financial outcomes. It was demonstrated that the consumer focus delivered by MSA grades could be applied at a commercial level providing an opportunity to reposition beef as a contemporary consumer product and to implement a value-based system across all sectors.
Collapse
|
20
|
Hwang IH, Polkinghorne R, Lee JM, Thompson JM. Demographic and design effects on beef sensory scores given by Korean and Australian consumers. ACTA ACUST UNITED AC 2008. [DOI: 10.1071/ea05113] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Data from 648 beef samples, which had been sensory tested by 720 Korean and 540 Australian consumers were used to quantify design and demographic effects on beef sensory scores. The samples were from 36 carcasses, where sides had been either hung by the Achilles tendon or hip suspended. At boning, samples from three muscles (M. triceps brachii, M. longissimus dorsi and M. semimembranosus) were prepared and cooked by either grill (25-mm-thick steaks) or Korean barbeque (BBQ, 4-mm-thick samples) methods. A Latin square design was used to allocate samples to different presentation orders to be tasted in association with different samples. For both cooking techniques each consumer tested a starter sample followed by six experimental samples, with each sample being tasted by 10 different consumers.
Design (taste panel, session, order, carry-over, sample and consumer) and demographic (age class, gender, occupation, frequency of eating meat, number of adults and children living in the house, their appreciation of meat and degree of doneness and income) effects were examined separately for tenderness, juiciness, like flavour, overall liking and a composite palatability score, within the four consumer group/cooking method subclasses. For grill samples, order of presentation was significant for most sensory variables. For BBQ samples, order of presentation failed to achieve significance for Australian consumers, but was significant (P < 0.05) for Korean consumers. Carry-over effects tended to be more important for juiciness and like flavour scores than other sensory scores. Demographic effects were generally not significant (P > 0.05) for all consumer group/cooking methods. Correlations between raw scores and those adjusted for design and demographic effects ranged from 0.93 to 0.99, indicating that if the design was balanced, or nearly balanced for design effects, then further adjustment of sensory scores was not necessary. Clipping 40% of outlying consumer scores reduced the variance of the sample mean by ~30%.
Collapse
|
21
|
Smith GC, Tatum JD, Belk KE. International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality. ACTA ACUST UNITED AC 2008. [DOI: 10.1071/ea08198] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The intent, in this manuscript, is to characterise the United States Department of Agriculture (USDA) and Meat Standards Australia (MSA) systems for assessing beef quality and to describe the research evidence that supports the principles involved in grade application. USDA beef quality grading standards rely on carcass-trait-only assessments of approximate age of the animal at harvest and amount of intramuscular fat (as marbling) inside the muscles. USDA beef quality grading started 82 years ago. Then, as now, because no traceability system was in place, each animal’s history (exact age, feeding regimen, management practices, etc.) was incomplete; those who assigned quality grades used indicators of age (physiological maturity) and plane of nutrition (amount of marbling), and they do so still. Since 1926, research studies have identified a multitude of palatability-determining live-animal factors (e.g. genetics, use of hormonal growth promotants, high-energy diet finishing) and carcass-treatment factors (e.g. electrical stimulation, tenderstretch carcass suspension, postmortem aging) that cannot be incorporated into a carcass-trait-only quality assessment system. The USA beef industry has depended on development of more than 100 beef brands – some using palatability assurance critical control point plans, total quality management (TQM) philosophies, USDA certification and process verification programs, or combinations of live-animal factors, carcass-treatment factors and carcass-trait constraints – to further differentiate fresh beef products. The MSA grading system is a TQM grading approach that incorporates animal-specific traits (e.g. genetics, sex, age), control of certain pre-harvest and post-harvest processes in the beef chain, cut-specific quality differences and consumer preferences, into a beef pricing system. A unique aspect of the MSA grading system is that the grades are assigned to cuts or muscles, not carcasses; cuts or muscles from the same carcass are assigned individual (and in many cases, different) grades that reflect differences in expected eating quality performance among the various cuts of beef further adjusted to reflect the influence of cut or muscle aging and alternative cooking methods. The MSA grading system is still being modified and refined (using results of an extensive, ongoing consumer testing program), but it represents the best existing example of a TQM grading approach for improving beef quality and palatability. Research studies have shown that the accuracy of palatability-level prediction by use of the two systems – USDA quality grades for US customers and consumers and MSA grades for Australian customers and consumers – is sufficient to justify their continued use for beef quality assessment.
Collapse
|
22
|
Voges K, Mason C, Brooks J, Delmore R, Griffin D, Hale D, Henning W, Johnson D, Lorenzen C, Maddock R, Miller R, Morgan J, Baird B, Gwartney B, Savell J. National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments. Meat Sci 2007; 77:357-64. [PMID: 22061788 DOI: 10.1016/j.meatsci.2007.03.024] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2007] [Revised: 03/28/2007] [Accepted: 03/29/2007] [Indexed: 10/23/2022]
|
23
|
Smith RD, Nicholson KL, Nicholson JDW, Harris KB, Miller RK, Griffin DB, Savell JW. Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. Meat Sci 2007; 79:631-9. [PMID: 22063024 DOI: 10.1016/j.meatsci.2007.10.028] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2007] [Revised: 10/23/2007] [Accepted: 10/24/2007] [Indexed: 10/22/2022]
Abstract
Paired beef short loins from US Choice (n=48) and US Select (n=48) carcasses were assigned to be dry or wet aged for 14, 21, 28 or 35d. After aging, short loins were processed to determine retail yields and processing times. Upon completion of cutting tests, steaks were served to consumers to assess palatability characteristics. Retail cutting tests showed that dry-aged short loins had reduced yields and increased cutting times when compared to wet-aged short loins. Consumers were unable to determine differences between dry- and wet-aged steaks and for aging periods; however, USDA quality grade had a significant impact on consumer perception of palatability attributes.
Collapse
Affiliation(s)
- R D Smith
- Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA
| | | | | | | | | | | | | |
Collapse
|
24
|
JENSCHKE B, JAMES J, VANDER POL K, KLOPFENSTEIN T, CALKINS C. WET DISTILLERS GRAINS PLUS SOLUBLES DO NOT INCREASE LIVER-LIKE OFF-FLAVORS IN COOKED BEEF FROM YEARLING STEERS. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4573.2007.00090.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
25
|
Calkins CR, Hodgen JM. A fresh look at meat flavor. Meat Sci 2007; 77:63-80. [PMID: 22061397 DOI: 10.1016/j.meatsci.2007.04.016] [Citation(s) in RCA: 364] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2007] [Revised: 04/12/2007] [Accepted: 04/12/2007] [Indexed: 11/24/2022]
Abstract
Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions between various compounds influence the perception of meat flavor. Inherent flavor of a meat product can be influenced by oxidation, lipid content, feeding/diet, myoglobin, and pH. Diet plays an important role in both ruminants and nonruminants. New research reveals important relationships in flavor among multiple muscles within a single animal carcass. This animal effect includes the presence of off-flavors. Diets high in polyunsaturated fatty acids may be contributing to the appearance of off-flavors in beef. Compounds associated with liver-like off-flavor notes in beef have been identified in raw tissue.
Collapse
Affiliation(s)
- C R Calkins
- Department of Animal Science, University of Nebraska, A213 Animal Science, Lincoln, NE 68583-0908, United States
| | | |
Collapse
|
26
|
Mueller S, King D, Baird B, McKenna D, Osburn W, Savell J. In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments. Meat Sci 2006; 74:272-80. [DOI: 10.1016/j.meatsci.2006.03.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2005] [Revised: 03/20/2006] [Accepted: 03/20/2006] [Indexed: 10/24/2022]
|
27
|
Adhikari K, Keene MP, Heymann H, Lorenzen CL. Optimizing Beef Chuck Flavor and Texture Through Cookery Methods. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb06360.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
28
|
Lorenzen CL, Davuluri VK, Adhikari K, Grün IU. Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07114.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
29
|
Behrends JM, Goodson KJ, Koohmaraie M, Shackelford SD, Wheeler TL, Morgan WW, Reagan JO, Gwartney BL, Wise JW, Savell JW. Beef customer satisfaction: Factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation1. J Anim Sci 2005; 83:2869-75. [PMID: 16282626 DOI: 10.2527/2005.83122869x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injection (injected vs. noninjected), consumer segment (beef loyalists = heavy consumers of beef, budget rotators = cost-driven and split meat consumption between beef and chicken, and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and instructions (given vs. not given). Consumers evaluated overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales. Beef loyalists consistently rated steaks higher for overall like, juiciness, and flavor when instructions were provided (P < 0.05) and rated top sirloin steaks higher for overall like and tenderness when given instructions for grilling (P < 0.05). Budget rotators and variety rotators rated steaks differently among cooking methods (P < 0.05). Correlation and stepwise regression analyses indicated that flavor like was the most highly correlated with overall like, followed by tenderness, flavor amount, and juiciness. Calcium chloride injection had no effect on consumers' likes or dislikes or on tenderness (P < 0.05). For top sirloin steaks, it was likely that preparation played a major role in consumer satisfaction, and beef loyalists benefited the most from providing cooking instructions.
Collapse
Affiliation(s)
- J M Behrends
- Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, 77843-2471, USA
| | | | | | | | | | | | | | | | | | | |
Collapse
|
30
|
Grant SA, Stringer RC, Studer S, Lichlyter D, Lorenzen CL. Viability of a FRET dual binding technique to detect calpastatin. Biosens Bioelectron 2005; 21:438-44. [PMID: 16076433 DOI: 10.1016/j.bios.2004.11.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2004] [Revised: 09/29/2004] [Accepted: 11/01/2004] [Indexed: 10/26/2022]
Abstract
We have been investigating a fluorescence dual binding biosensor to detect calpastatin. Calpastatin is a protein found in meat and it is a regulator of meat tenderness. The ability to accurately predict the calpastatin concentration of beef with a biological sensor at the time of grading would lead to a more accurate assessment of the overall palatability of beef when it reaches the consumer. Meat can then be labeled as tender or tough, which would greatly enhance meat processors' ability to grade meat, allowing them to recover lost revenue. The biosensor technique utilized the chemical transduction principle of fluorescence resonance energy transfer (FRET). FRET requires the use of two fluorophores, termed a donor and acceptor. In this study, the donor fluorophore was conjugated to the protein, mu-calpain, while the acceptor fluorophore was conjugated to a monoclonal antibody. The results showed that in the presence of calpastatin, the labeled mu-calpain and antibody would bind to calpastatin, reducing the distance between the two proteins and eliciting a measurable change in fluorescence. The FRET dual binding technique was tested in heated and unheated meat extract, and a limit of detection for calpastatin was 120 ng/ml in diluted heated meat extract with no significant response in the unheated meat extract. Stable response times were achieved within 5 min. The proof-of-principle of utilizing a FRET dual binding technique to detect calpastatin in heated meat extract has been established.
Collapse
Affiliation(s)
- Sheila A Grant
- Department of Biological Engineering, 250 Ag. Engineering Building, University of Missouri, Columbia, MO 65211, USA.
| | | | | | | | | |
Collapse
|
31
|
Behrends JM, Goodson KJ, Koohmaraie M, Shackelford SD, Wheeler TL, Morgan WW, Reagan JO, Gwartney BL, Wise JW, Savell JW. Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks1. J Anim Sci 2005; 83:662-70. [PMID: 15705763 DOI: 10.2527/2005.833662x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P < or = 0.004) tenderness, juiciness, and flavor like scores than high Select. Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P < or = 0.020). Steaks braised by customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P < or = 0.026). Overall like and flavor amount ratings were least (P < 0.05) for steaks that were marinated and cooked to "medium and less" degree of doneness (marination x degree of doneness; P < or = 0.014). Braised steaks received among the highest values for overall like, tenderness, juiciness, flavor like, and flavor amount when cooked to "medium and less" or "medium well and more" (cooking method x degree of doneness; P < or = 0.008). Correlation and stepwise regression analysis indicated that flavor like was pivotal in customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.
Collapse
Affiliation(s)
- J M Behrends
- Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471, USA
| | | | | | | | | | | | | | | | | | | |
Collapse
|
32
|
Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA. Meat Sci 2004; 66:399-406. [DOI: 10.1016/s0309-1740(03)00126-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2003] [Revised: 04/20/2003] [Accepted: 04/30/2003] [Indexed: 11/30/2022]
|
33
|
Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values. Meat Sci 2004; 66:225-9. [DOI: 10.1016/s0309-1740(03)00095-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2003] [Revised: 04/15/2003] [Accepted: 04/15/2003] [Indexed: 11/17/2022]
|
34
|
Lorenzen CL, Miller RK, Taylors JF, Neely TR, Tatum JD, Wise JW, Buyek MJ, Reagan JO, Savell JW. Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values. J Anim Sci 2003; 81:143-9. [PMID: 12597384 DOI: 10.2527/2003.811143x] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Trained sensory panel ratings and Warner-Bratzler shear force (WBS) values from the Beef Customer Satisfaction study are reported. Carcasses were chosen to fit into USDA quality grades of Top Choice (upper two-thirds of USDA Choice), Low Choice, High Select, and Low Select. A trained, descriptive attribute panel evaluated top loin, top sirloin, and top round steaks for muscle fiber tenderness, connective tissue amount, overall tenderness, juiciness, flavor intensity, cooked beef flavor intensity, and cooked beef fat flavor intensity. Four steaks from each of the three cuts from each carcass were assigned randomly to one of four cooking endpoint temperature treatments (60, 65, 70, or 75 degrees C) for WBS determination. For all trained panel measures of tenderness and WBS, regardless of USDA quality grade, top loin steaks were rated higher than top sirloin steaks, which were rated higher than top round steaks (P < 0.05). There were significant interactions between USDA quality grade and cut for most of the trained sensory panel traits: USDA quality grade influenced ratings for top loin steaks more than ratings for top round steaks or top sirloin steaks. Three interactions were significant for WBS values: USDA quality grade x endpoint temperature (P = 0.02), USDA quality grade x cut (P = 0.0007), and cut x endpoint temperature (P = 0.0001). With the exception of High Select, WBS values increased (P < 0.05) for each grade with increasing endpoint temperature. Choice top loin and top round steaks had lower (P < 0.05) WBS values than Select steaks of the same cut; however, only Top Choice top sirloin steaks differed (P < 0.05) from the other USDA grades. As endpoint temperatures increased, WBS values for top sirloin steaks increased substantially compared to the other cuts. When cooked to 60 degrees C, top sirloin steaks were closer to top loin steaks in WBS values, when cooked to 75 degrees C, top sirloin steaks were closer to top round steaks in WBS values. Simple correlation coefficients between consumer ratings and trained sensory muscle fiber tenderness, connective tissue amount, overall tenderness, juiciness, flavor intensity, and cooked beef fat flavor were significant (P < 0.05), but values were low. While relationships exist between consumer and trained sensory measures, it is difficult to predict from objective data how consumers will rate meat at home.
Collapse
Affiliation(s)
- C L Lorenzen
- Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471, USA
| | | | | | | | | | | | | | | | | |
Collapse
|