Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

Consumer sensory analysis was conducted to determine differences in beef palatability between two quality grade categories [Upper 2/3 (Top) Choice and Select] and four muscles [longissimus lumborum (LL), gluteus medius (GM), serratus ventralis (SV), and semimembranosus (SM)]. Generally, tenderness, flavor, and overall liking scores were more desirable for Top Choice compared to Select, regardless of muscle. Consumers rated LL as more tender (P < 0.05) than SV and SM, but similar to GM (P = 0.52). Overall and flavor acceptability were similar (P > 0.05) between LL, GM, and SV, regardless of quality grade. Consumer overall liking was most highly correlated with flavor liking (r = 0.85). When tenderness was acceptable, flavor and juiciness played a major role in determining overall acceptability. Overall liking of GM and SV from Top Choice carcasses was superior to LL from Select carcasses and comparable to LL from Top Choice carcasses.     

Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness

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.     

CONSUMER EVALUATION OF THE PALATABILITY OF USDA SELECT,USDA CHOICE AND CERTIFIED ANGUS BEEF STRIP LOIN STEAKS FROM RETAIL MARKETS IN LUBBOCK,TEXAS, U.S.A.

ABSTRACT

Select, Choice and Certified Angus Beef (CAB) strip loin steaks were sold in Lubbock, TX to determine consumer acceptability. A home survey was attached to each package of steaks (return = 191 steak evaluations). Consumers did not detect differences in tenderness or flavor, but rated CAB steaks juicier (P < 0.05) than Select or Choice. However, 68% of CAB consumers rated steaks as extremely or very tender, but less than half rated Choice and Select steaks the same way. Consumer tenderness and flavor scores for Select steaks were more variable, but consumer satisfaction and tenderness acceptability did not differ (P > 0.05) between grades. Trained sensory panelists rated CAB steaks higher (P < 0.05) than Choice or Select for all palatability traits except flavor intensity. Shear force decreased (P < 0.05) by quality grade as CAB steaks sheared with the least resistance. These results showed marbling influenced objective palatability measures and decreased the variation in both objective and consumer measures of palatability.

PRACTICAL APPLICATIONS

Quality grades were established to predict beef palatability, but marbling can be an unreliable predictor of tenderness. Branded beef programs, such as Certified Angus Beef (CAB), have been developed to distinguish higher palatability products and provide more consistent products for consumers. Consumers can distinguish between levels beef tenderness and are willing to pay a premium for tender beef. Moreover, consumers find product consistency is moderately important when purchasing fresh beef. Therefore, the purpose of this study was to determine consumer acceptability based on in‐home evaluations of strip loin steaks from United States Department of Agriculture Select and Choice grades and CAB purchased from a retail supermarket environment.

     

Characterization of beef semimembranosus and adductor muscles from US and Mexican origin

The purpose of this study was to compare the chemical composition and sensory characteristics of two beef muscles (semimembranosus, SM and adductor, AD) from the inside round of Mexican and US origins. Inside rounds were obtained from 20 Mexican bull carcasses, representing beef of Mexican origin. Forty-vacuum packaged USDA Choice and Select inside rounds were purchased from a local trader, representing US beef. Muscles were analyzed for chemical composition, Warner-Bratzler shear force (WBSF), cooking loss percentage, instrumental color, textural profile, and consumer acceptability. Muscles imported from the US contained more intramuscular fat, had higher cooking loss percentages, lower shear force values, and higher consumer ratings for overall desirability than Mexican counterparts (P<0.05). Choice and Select beef samples had similar WBSF values (P>0.05). Consumers found differences in juiciness and tenderness ratings between the two muscles, with the SM being tougher and less juicy than the AD (P<0.05).     

Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy,Meullenet–Owens razor shear,and Warner–Bratzler shear force

Beef ribeye rolls (n = 40) from Select, low Choice, top (upper 2/3) Choice, and Prime quality grade carcasses were used to determine the relationship of visible and near-infrared spectroscopy (VNIR) reflectance, Warner–Bratzler shear force (WBSF), and Meullenet–Owens razor shear (MORS) with consumer responses for tenderness and overall impression. Steaks (2.54 cm) were cut and assigned to either 14 or 28 d aging (n = 4/aging period). Reflectance in the VNIR spectrum was measured 1 d from the box-date no less than 30 min after cutting, and prior to aging. The steak used for VNIR measurement was designated for WBSF and MORS measurement, whereas three adjacent steaks were cooked for evaluation by a consumer panel (n = 240 members). Steaks from the Select-grade ribeye rolls had the greatest (P = 0.06) WBSF values and lower (P < 0.05) overall impression scores than those from top Choice and Prime quality grades. Consumer panelists evaluated steaks aged 28 d as more tender (P < 0.05) than those aged 14 d. The relationship of mechanical tenderness measurements were higher with consumer panel responses for tenderness than with overall impression, and those relationships were stronger for the Select grade than for quality grades with higher degrees of marbling. The 2nd derivatives of VNIR measurements were more successful at predicting consumer panel responses of tenderness and overall impression than WBSF and MORS; thus, VNIR methodology was less invasive and more predictive than other, more traditional tenderness measurements.     

PRERIGOR TREATMENT AND ENDPOINT TEMPERATURE EFFECTS ON U.S. CHOICE BEEF TENDERNESS

Bone and connective tissues at the 12th thoracic vertebra and round/loin junction on one side of each of three U.S. Choice beef carcasses were cut 90 min postmortem (prerigor treatment, Tendercut), while opposite sides served as controls. Effect of prerigor treatment was determined on 10-day aged Longissimus (LM), Rectus femoris (RF), and Biceps femoris (BF) steaks cooked to different endpoint temperatures (EPT: 65.6, 70.0, 76.7C). Treated RF steaks had higher (less perceptible) connective tissue scores than controls. Myofibrillar and overall tenderness in all treated muscles were not different (P>0.05) than controls. Treated carcasses resulted in lower (P<0.05) Warner-Bratzler peak force values for LM and longer sarcomeres for all muscles. Tendercut resulted in lower (P < 0.05) values for Lee-Kramer peak force (LM at 65.6C and 76.7C; RF at 65.6C) and total energy (LM at 70.0C and 76.7C) than controls. Tendercut did not affect the BF at any EPT.     

Evaluation of the Tenderness of Beef Top Sirloin Steaks

Top sirloin butts and strip loins were obtained from both sides of 20 U.S. Choice beef carcasses and cut into six steaks (2.54 cm thick). These steaks were assigned randomly to one of six aging treatments (0, 7, 14, 21, 28 or 35 days). Top sirloin steaks were less tender and more variable in tenderness than top loin steaks. This difference in tenderness appeared to be due to higher amounts of collagen in top sirloin steaks and a tendency toward lower collagen solubility, shorter sarcomere length and higher (less tender) fragmentation index.     

Palatability of Beef Skirt Steaks as Influenced by Grade/Maturity Group, Anatomical Location and Mechanical Tenderization

Beef inside and outside skirts (n = 120) obtained from 30 U.S. Choice carcasses and from 30 U.S. Utility cow carcasses were used in a study to evaluate anatomical location, grade/maturity group and method of mechanical tenderization on the palatability of cooked “fajita” beef. Ratings for juiciness, muscle fiber tenderness, overall tenderness, and overall palatability were higher (P < 0.05) for outside skirts than for inside skirts. Skirt steaks—inside and outside—from U.S. Choice carcasses were juicier, more tender overall, and more palatable overall than skirt steaks from U.S. Utility carcasses. Cubing, as a method of tenderization, was more useful for skirts from U.S. Utility carcasses than for skirt steaks from U.S. Choice carcasses.     

On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy

The current experiment was conducted to evaluate the on-line application of visible and near-infrared spectroscopy (VISNIR) to US Select carcasses during commercial beef carcass grading procedures to predict tenderness of longissimus steaks after 14 days of refrigerated storage. A regression model was calibrated using 146 carcasses and tested against an additional 146 carcasses. Carcasses were segregated into VISNIR-based tenderness classes based on whether their VISNIR-predicted slice shear force value was less than (tender) or greater than (tough) the median predicted slice shear force value. Carcasses classified as tender by VISNIR had a lower mean SSF value, were less likely to have slice shear force values greater than 245 N, had higher trained sensory panel tenderness ratings, and were less likely to have trained sensory panel tenderness ratings below slightly tender than were carcasses classified as tough (P<0.001). This technology might be useful for identification of US Select carcasses that excel in longissimus tenderness.     

Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties

The effects of electrical stimulation vs nonstimulation, temperature of boning (hot vs cold), formulation (USDA Choice chucks with USDA Choice plates vs imported cow lean with USDA Choice plates) and rate of freezing (fast = -50°C vs slow = -20°C) were determined on sensory, cooking, chemical, and physical properties of ground beef patties. Sensory panel ratings for tenderness were highest in patties from formulations processed with either nonstimulated beef, hot-boned beef or Choice chucks. The substitution of imported cow lean for Choice chucks generally reduced cooking losses and changes in patty height during cooking. Fat losses during cooking were higher in patties made from electrically stimulated than nonstimulated beef, while moisture losses during cooking were greater for patties from nonstimulated than stimulated beef. Of the factors involved in this study, hot boning produced the most beneficial results in beef patties. Boneless chucks and plates from electrically stimualted Choice carcasses appear to be suitable raw materials for production of ground beef patties.     

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

The objective of this research was to evaluate the consumer controlled factors of cooking method and degree of doneness on top loin steaks from different USDA quality grades (Low Choice, High Select or Low Select) and breed-types (English, Continental European Cross or Brahman Cross). In addition, cities within the same region were evaluated for differences in consumer controlled factors and palatability responses. The in-home product test was conducted in Dallas and San Antonio, Texas, USA. Consumers (n=173) evaluated steaks for overall like (OSAT), tenderness (TEND), juiciness (JUIC), and flavor (FLAV) using 23-point hedonic scales. Respondents in Dallas cooked their steaks to higher degrees of doneness than did those in San Antonio. Outdoor grilling was the most frequently used method of cookery for steaks in both cities. Generally, consumers in San Antonio gave higher palatability ratings to Choice steaks and Dallas consumers gave higher ratings to Select steaks. The interactions of city×cooking method, breed-type×cooking method, and degree of doneness×cooking method were significant for all palatability attributes. In addition, the interaction of cooking method×quality grade was significant for TEND, JUIC, and FLAV. Warner-Bratzler shear (WBS) force was determined on a steak from each strip loin. Steaks from Continental European Cross cattle and Low Choice carcasses had the lowest WBS values. Differences in consumer preparation of beef top loin steaks present very unique challenges for the beef industry. Consumer information programs may serve a valuable role in connecting consumer perceptions with the preparation techniques needed to consistently achieve satisfaction.     

Nutrient analysis of the Beef Alternative Merchandising cuts

The objective of this study was to generate raw and cooked nutrient composition data to identify Quality Grade differences in proximate values for eight Beef Alternative Merchandising (BAM) cuts. The data generated will be used to update the nutrient data in the USDA National Nutrient Database for Standard Reference (SR). Beef Rib, Oven-Prepared, Beef Loin, Strip Loin, and Beef Loin, Top Sirloin Butt subprimals were collected from a total of 24 carcasses from four packing plants. The carcasses were a combination of USDA Yield Grades 2 (n = 12) and 3 (n = 12), USDA Quality Grades upper two-thirds Choice (n = 8), low Choice (n = 8), and Select (n = 8), and two genders, steer (n = 16) and heifer (n = 8). After aging, subprimals were fabricated into the BAM cuts, dissected, and nutrient analysis was performed. Sample homogenates from each animal were homogenized and composited for analysis of the following: proximate analysis, long chain and trans-fatty acids, conjugated linoleic acid, total cholesterol, vitamin B-12, and selenium. This study identified seven BAM cuts from all three Quality Grades that qualify for USDA Lean; seven Select cuts that qualify for USDA Extra Lean; and three Select cuts that qualify for the American Heart Association's Heart Healthy Check.     

Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain-Fed Veal

ABSTRACT Thirty-six Holstein bull calves were used to examine the effects of carcass weight and postmortem aging on carcass characteristics and sensory attributes of grain-fed veal. Three carcass weight classes (hide-on) included light (< 165 kg), medium (177 to 186 kg), and heavy (195 to 204 kg) with 12 animals per class. Postslaughter, longissimus (LM) and semimembranosus (SM) roasts were aged for 2, 7, and 14 d. Carcass characteristics were generally similar (P > 0.10) across weight class. Weight class did not affect (P > 0.10) tenderness in LM or SM or flavor in LM. Longissimus muscle from light weight carcasses were juicier (P < 0.07) than heavier carcasses while flavor was lower in SM for medium compared with heavy carcasses. Aging tended to increase (P < 0.100) tenderness attributes for LM and SM. Veal flavor increased (P=.014) with 7 d aging for LM. Postmortem aging should be considered for routine processing of veal to improve meat quality.     

EFFECTS OF CARCASS CHILLING TEMPERATURE ON LOIN STEAKS FROM BULLS AND STEERS1

South Devon bulls (n=10) and steers (n=10) were slaughtered at 16 months of age. The right sides were conventionally chilled (CC) at 2°C while the left sides were delayed chilled (DC) for 4 h at 12.8°C and subsequently moved to the 2°C cooler. Bulls exhibited heavier carcasses, larger longissimus (LD) area, less subcutaneous fat and lower USDA yield grades. Steers possessed higher marbling scores and more desirable lean texture. Bulls and DC sides exhibited higher LD temperatures 2 and 4 h postmortem. Bulls and CC sides tended to have higher 2 and 4 h pH values. Sex had no effect on Warner-Bratzler (WB) values; however, DC steaks had lower WB values than steaks from CC sides. Steers possessed slightly longer LD sarcomeres but no difference was observed between chill treatments. Sensory panelists judged steers to be superior in tenderness, flavor, juiciness and connective tissue residue. Steaks from CC sides were rated more tender then steaks from DC sides, but no differences were detected for the other sensory traits.     

Color stability and tenderness variations within the gluteus medius from beef top sirloin butts

Beef top sirloin butts (n = 48) from USDA quality grade (QG; upper 2/3 US Choice vs. US Select) and yield grade categories (YG; 1 and 2 vs. 4 and 5) were aged 14 days, GM steaks were cut, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of the GM. One steak from each section was cut into lateral (LAT), central (CENT) and medial (MED) portions, packaged aerobically, and displayed for 7 days, whereas the second steaks were cooked to 71 °C for WBSF. Top Choice-steaks were redder and more yellow (P < 0.05) than Select steaks during display. Cooking losses were greatest (P < 0.05) in the MED, and least (P < 0.05) in the CENT, portions of GM steaks. Neither QG nor YG category affected WBSF, but differences within the GM were found for (P < 0.05) WBSF. Results of this experiment indicate tenderness and color stability gradients exist within the GM.     

RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF1

Prime carcasses produced loin and round steaks that were more palatable (P < 0.05) than were those from carcasses of Choice through Canner (7 grades) in 85.7% of comparisons and from carcasses of Choice through Standard (3 grades) in 69.0% of comparisons; comparable percentages were 71.4% (6 grades) and 42.9% (2 grades) for Choice and 74.3% (5 grades) and 35.7% (1 grade) for Good. Among Prime through Standard carcasses, grade predicted flavor, tenderness and overall palatability of loin steaks with 30 to 38% accuracy, but could explain no more than 8% of the variation in panel ratings/shear force values of round steaks.     

Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles

Twelve muscles from eight USDA Select/Choice grade steers were evaluated for beef-flavor intensity, tenderness, and juiciness. The biceps femoris, psoas major, gluteus medius, semimembranosus, and triceps brachii were similar in beef-flavor-intensity (P > 0·05) and were ranked as the most intensely flavored of all muscles. The rectus femoris, longissimus lumborum, serratus ventralis, infraspinatus, semitendinosus, pectoralis profundus, and supraspinatus generally were less intense in beef-flavor than the other muscles and were ranked from highest to lowest intensity in that order. The psoas major was the most tender (P > 0·05) followed by the infraspinatus, longissimus lumborum, and rectus femoris, which were similar (P > 0·05). Generally, muscles from the chuck and loin were juicier than those from the round.     

Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade

Effects of endpoint temperature, cooking method, and quality grade on Warner-Bratzler shear force (WBSF) of beef longissimus lumborum (LL), biceps femoris (BF), and deep pectoralis (DP) muscles were evaluated. Eighteen of all three subprimals were selected from USDA Select and 18 from USDA Choice (Certified Angus Beef) carcasses for the respective muscles. Muscles were vacuum packaged and held at 1 °C for 14 days, frozen (-29 °C), sawed into 2.54-cm thick steaks, vacuum packaged, and stored frozen until cooking. Thawed steaks were cooked by either a Magikitch'n(?) electric belt-grill (BG) at 93 °C, or a water-bath at 93 °C, to one of nine endpoint temperatures: 40, 45, 50, 55, 60, 65, 70, 75, or 80 °C. Belt-grill cooking was much faster and resulted in distinctly less cooking loss than water-bath cooking. Water-bath cooking resulted in higher (P<0.0001) Instron(?) WBSF (31.92 N) than BG (28.25 N) for LL. The combination of Select quality grade and higher endpoint temperatures resulted in higher (P<0.05) WBSF for LL. Two distinct phases of tenderization/toughening occurred for BF. Between 40 and 60 °C, WBSF decreased from 43.95 to 38.16 N (P<0.01), whereas between 60 and 70 °C, WBSF increased from 38.16 N to 44.44 N (P<0.05). Water-bath cooling resulted in higher (P=0.0001) DP WBSF (71.12 N) than BG (59.25 N). The DP had a distinct (P<0.0001) decline in WBSF between 45 and 65 °C, irrespective of the cooking method, followed by an increase between 65 and 80 °C (P<0.01).     

Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts

Paired inside rounds (n=30 pairs) were removed from randomly selected USDA Select quality grade carcasses to examine the effects of injecting a solution of sodium lactate, sodium tripolyphosphate, and sodium chloride on Warner-Bratzler shear force, cooking loss, lipid oxidation, and sensory characteristics of pre-cooked beef. Injected treatments were more tender (P<0.05) than control products, as measured by Warner-Bratzler shear force and consumer sensory panel ratings. Injected treatments had lower (P<0.01) cooking and re-heating loss percentages when compared to control samples. Lipid oxidation in injected treated samples was significantly reduced as compared to control meat samples. Results of lipid oxidation also revealed that 14-day samples were less (P<0.01) than 0-day samples. Results of this experiment have shown that injection of this solution enhanced sensory panel characteristics, and decreased WBS values and cooking loss.     

Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics

Alternate right or left sides of 90 carcasses were randomly selected and chilled at -70°C for 5 h, held at +16°C for 4 h and held at 1°C for 15 h (rapid chill-RC). The remaining sides were chilled at -7°C for 24 h (conventional chill-CC). Physical measurements and USDA quality grade data were obtained at 24 h post mortem and palatability samples were collected at 3-5 days post mortem. RC sides had 0·9% less shrinkage (P < 0·05) at 24 h post mortem when compared to paired CC sides. Beef sides that were given the RC treatment had a darker, softer lean (P < 0·01) and received higher marbling scores (P < 0·01) at 24 h post mortem than did CC sides. Loin steaks from RC sides had longer sarcomeres, less shear resistance and higher sensory panel tenderness ratings. It may be possible to rapidly chill carcasses with less carcass shrinkage and with no detrimental effects on USDA quality grade or on beef palatability.