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.     

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.     

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 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.

     

Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groups

Pelvic and Achilles suspension methods for beef carcasses were compared for four gender-age groups (24 month bulls, 34 month bulls, heifers, and cows) and five muscles [M. longissimus dorsi (LD), M. semimembranosus (SM), M. adductor (AD), M. psoas major (PM), and M. gluteus medius (GM)]. Pelvic suspension increased muscle and sarcomere lengths in the SM, LD, GM, and AD muscles. The following effects were significant (p < 0.05). Peak force was reduced by pelvic suspension in the LD and GM of bulls-24 and bulls-34, but not heifers and cows. Furthermore, peak forces decreased for the SM after pelvic suspension in bulls-24, bulls-34, and heifers. For the AD, the only decrease in peak force was for bulls-34. Water-holding capacity increased and purge in vacuum bags decreased for pelvic suspension of all muscles except the PM. Although the effects of pelvic suspension varied somewhat between gender-age groups and muscles, this method of hanging carcasses merits industrial consideration because it improves muscle yields, tenderness, and reduces variation within muscles.     

Carcass and meat quality characteristics of Brahman cross bulls and steers finished on tropical pastures in Costa Rica

Forty-eight male calves (3/4 Brahman × 1/4 Charolais) were used to determine carcass cutability and meat tenderness of Longissimus lumborum (LL), Gluteus medius (GM), Semitendinosus (ST) and Psoas major (PM) steaks from lighter weight carcasses of bulls and steers castrated at 3, 7, or 12 mo of age grown under tropical pasture conditions. Steaks from steers had lower (more tender) LL Warner–Bratzler shear force (WBSF) values than those from bulls. Steaks from steers castrated at 3 mo had lower GM WBSF than those from bulls. For PM steaks, those aged 28 d had lower WBSF than those aged 2 d. Steaks aged 28 d had the lowest LL and GM WBSF and steaks aged 2 d had the highest LL, GM, and ST WBSF. Castration at younger ages is recommended because it provides improvement in LL and GM tenderness over bulls with no differences in carcass traits or subprimal yields.     

Effects of dry,vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥ Small⁵⁰ marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P < 0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P > 0.05) combined losses. W aged loins had higher (P < 0.01) L* values than D or SB aged loins. Warner–Bratzler shear force of steaks was not affected (P > 0.05) by aging method or quality grade but increased (P < 0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P > 0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8 °C were juicier (P < 0.05) than those cooked to 71.1 °C. Neither D nor SB aging had advantages over W aging.     

Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark

Goat loins (n = 22) were evaluated to test effects of 0, 15, and 30% dietary pine bark (PB) and salt, water, and phosphate enhancement on shelf-life, shear force (WBSF) and consumer acceptability. No interactions existed between PB and enhancement. Dietary PB did not affect objective color, but enhancement increased a* and b* values (P < 0.05). Thiobarbituric acid reactive substances (TBARS) increased from d 1 to d 5 of storage (P < 0.0001), but were not affected by PB or enhancement. The WBSF for 30% PB was less than that of 0% PB (P = 0.0199), and enhancement decreased WBSF (P = 0.0010). Texture, flavor, and overall acceptability were greater (P < 0.05) for 15 and 30% PB compared to 0% PB. Enhanced loin samples had greater appearance, aroma, texture, flavor, and overall acceptability scores (P < 0.05). Results indicated that enhancement improved tenderness and consumer acceptability of goat loin, and PB had minimal impact on goat loin quality.     

Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness

Thirty beef carcasses were harvested and the foreshank of each side was independently positioned (cranial, natural, parallel, or caudal) 1 h post-mortem to determine the effect of foreshank angle at rigor mortis on the sarcomere length and tenderness of six beef shoulder muscles. The infraspinatus (IS), pectoralis profundus (PP), serratus ventralis (SV), supraspinatus (SS), teres major (TM) and triceps brachii (TB) were excised 48 h post-mortem for Warner–Bratzler shear force (WBSF) and sarcomere length evaluations. All muscles except the SS had altered (P < 0.05) sarcomere lengths between positions; the cranial position resulted in the longest sarcomeres for the SV and TB muscles whilst the natural position had longer sarcomeres for the PP and TM muscles. The SV from the cranial position had lower (P < 0.05) shear than the caudal position and TB from the natural position had lower (P < 0.05) shear than the parallel or caudal positions. Sarcomere length was moderately correlated (r = − 0.63; P < 0.01) to shear force.     

Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality

The aim of the study was to evaluate the impact of structural and biochemical characteristics of muscle intramuscular connective tissue on beef quality. The experimental design was based on three muscles of three breeds sampled as fresh material and cooked at 55 °C (Longissimus thoracis and Semimembranosus) or at 70 °C (Semimembranosus and Biceps femoris) for quality assessment. The results showed that muscle characteristics influence beef quality differently from one muscle to another. In grilled LT, proteoglycan content contributed negatively to juiciness, and intramuscular lipids were linked positively to tenderness, flavour, residues and overall liking scores. In grilled SM, cross-link and lipid contents were involved in beef quality. In BF cooked to 70 °C, perimysial branch points were negatively linked to tenderness. In SM cooked to 70 °C, perimysial area was involved in beef quality. These results should allow a better understanding of the factors involved in background toughness, in juiciness and flavour of meat.     

Interrelationship between measures of collagen,compression, shear force and tenderness

This study examined the relationship between collagen content as determined by hydroxyproline assay with other measures of connective tissue, shear force and tenderness in lamb muscle. Samples were taken from both m. longissimus lumborum (LL, loin) and the m. semimembranosus (SM, topside) of 99 lambs. Sensory tenderness and compression of the LL were not correlated to any measure of collagen or connective tissue, with one exception where compression was correlated (r = − 0.28; P < 0.05) to the percentage of connective tissue determined by imaging. Intramuscular fat (IMF) was linearly correlated (P < 0.05) to sensory tenderness and compression, such that a 1% increase in IMF increased the tenderness score by 2.3 ± 0.83 units and reduced compression by 0.73 ± 0.21 N. There was no correlation between SM shear force and collagen concentration. The data suggest that measurement of collagen concentration did not explain the variation in shear force and sensory tenderness observed in the meat from lambs.     

Effects of hot boning and moisture enhancement on the eating quality of cull cow beef

The effects of chilling method and moisture enhancement were examined for improving eating quality of semimembranosus (SM) and longissimus lumborum (LL) from 62 cull beef cows. Chilling method included hot boning muscles after 45 to 60 min postmortem or conventional chilling for 24 h. Moisture enhancement included 1) a non-injected control (CONT) or injection processing (10% of product weight) using 2) Sodium Tripolyphosphate/salt (Na/STP), 3) Sodium Citrate (NaCIT), 4) Calcium Ascorbate (CaASC), or 5) Citrus Juices (CITRUS). Chilling method by moisture enhancement treatment interactions (P < 0.09) were due to decreased hue, chroma and sarcomere length values in hot boned vs. conventionally chilled product (SM and LL) for CaASC vs. other moisture enhancement treatments. Chilling method by moisture enhancement treatment interactions (P < 0.05) were due to decreased shear force and increased tenderness in conventionally chilled vs. hot boned LL using CaASC vs. Na/STP. Moisture enhancement can improve tenderness of cull cow beef depending on combinations of chilling method and moisture enhancement treatments used.     

Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

Beef knuckles (n = 150) and center-cut top sirloin butts (n = 150) were used to determine portion-controlled steak cutting yields, palatability characteristics, and consumer acceptance of rectus femoris (RF), vastus lateralis (VL), and gluteus medius (GM) steaks. Steak yields were higher (P < 0.05) for top sirloins than knuckles. Trained sensory panel ratings for overall tenderness, juiciness, and flavor were similar between RF and GM. Consumer panel ratings for tenderness and juiciness were higher (P < 0.05) for GM than RF; however, consumer perceptions of overall like and flavor were similar for GM and RF. Vastus lateralis received lower (P < 0.05) trained panel and consumer ratings for all traits than either RF or GM. Palatability of VL will need improvement to be a viable foodservice offering. Yet, these data suggest that RF would amply substitute for GM in foodservice settings, and that knuckle steak yields would be adequate for foodservice applications.     

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.     

Effects of supplementing feedlot steers and heifers with zilpaterol hydrochloride on Warner–Bratzler shear force interrelationships of steer and heifer longissimus lumborum and heifer triceps brachii and gluteus medius muscles aged for 7, 14 and 21 d

Longissimus lumborum (LL) muscles from 117 steers plus LL, gluteus medius (GM), and triceps brachii (TB) muscles from 132 heifers were evaluated for effects of feeding duration of zilpaterol hydrochloride (Zilmax®; ZH; 7.56 g/907 kg on a dry matter basis) and aging time on tenderness. Both genders were blocked by initial weight into six blocks of four pens. Pens were assigned to treatments of control (C), or 20, 30 or 40 days on ZH, with a 3 day withdrawal. Steaks from each subprimal were vacuum aged individually for 7, 14 or 21 days, frozen, thawed, and cooked to 71 °C for Warner–Bratzler shear force (WBSF). All muscles from steers and heifers from ZH30 and ZH40 treatments had higher (P < 0.05) WBSF than those of C. The WBSF of steer LL and heifer TB from the ZH20 treatment was higher (P < 0.05) than C. There was a treatment by aging interaction (P > 0.05) for WBSF of GM steaks from heifers. Percentage of intramuscular fat had little effect on tenderness. Percentages of steer LL and heifer TB steaks with WBSF values below thresholds of either 5.0 or 4.6 kg from the ZH20 treatment were quite high, whereas percentages of heifer LL and GM muscles below 5.0 kg (67%) and 4.6 kg (57%) were low. Feeding ZH ? 20 days generally increased WBSF values, but mean WBSF values for steer LL and heifer TB were below 4.6 kg. Feeding ZH 20 ? days resulted in >40% of GM steaks with WBSF values above 4.6 kg.     

Effect of ractopamine–HCl supplementation for 28 days on carcass characteristics,muscle fiber morphometrics,and whole muscle yields of six distinct muscles of the loin and round

This study evaluated the effects of ractopamine–HCl (RAC) supplementation on carcass characteristics, muscle fiber morphometrics, and tenderness. Thirty-four steers (2 groups, 4 replicates) were fed RAC or carrier for 28 days prior to harvest. Seventy-two hours postmortem, the Longissimus lumborum (LL), Gracilis (GRA), Vastus lateralis (VL), Rectus femoris (RF), Semimembranosus (SM), and Adductor (ADD) were dissected from each carcass. Commodity weight, denuded weight, and muscle dimensions were collected. RAC supplementation tended to affect dressing percentage (P = 0.15) and muscle firmness (P < 0.15), and significantly affected lean maturity (P < 0.05) and marbling score (P < 0.05). With the exception of the LL and GRA (P < 0.05), RAC had no effect on muscle dimensions. RAC did not influence the tenderness of vacuum-packaged, aged steaks as measured by Warner–Bratzler shear force. Muscle fiber size within the six muscles was unchanged (P > 0.05) by RAC. Thus, RAC improves carcass parameters without a negative impact on tenderness.     

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.     

Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison

Venison from twenty four hybrid fallow deer does, 36 months old with an initial body condition score (BCS) of 2, was tested to determine the influence of feed type on meat quality. Feeding with concentrates increased BCS (P < 0.01) but did not affect ultimate pH (P > 0.05). BCS 4 animals had higher intra muscular fat (IMF) (P < 0.01), and more tender meat (P < 0.05). Venison from does fed over 24 weeks exhibited less redness (P < 0.01) than those fed for 19 weeks regardless of feed type.Panellists evaluated samples for colour, flavour, tenderness, juiciness and overall liking. They detected significantly (P < 0.05) stronger flavour in meat from animals fed concentrates. Male panellists detected flavour differences within meat from animals fed concentrates (P < 0.05), with longer feeding periods resulting in stronger flavour. There was no difference in overall liking, therefore finishing fallow deer on grain-based concentrate feeds prior to slaughter provided little commercial advantage.     

Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

Pork treatments were restructured with: (1) 1.15 g/100 g Activa™ TG-RM (TG); (2) 10 g/100 g Fibrimex™ (control-10); (3) 5 g/100 g Fibrimex™(control-5); (4) 5 g/100 g Fibrimex™ plus 0.3 g/100 g sodium tripolyphosphate (STP). Color, proximate analysis, texture profile analysis, cook yield, dimensional change, and bind strength of raw and cooked treatments were evaluated. TG had the strongest raw and cooked bind (P?0.05). Hardness and gumminess were similar for all treatments (P>0.05); however, TG resulted in the most cohesiveness (P?0.05). Consumer analysis was performed on treatments 1, 2 and 4. Consumers rated TG higher for flavor and overall acceptability (P?0.05) with no differences among treatments for texture (P>0.05). Restructured pork steaks formulated with the combination of STP and 5 g/100 g Fibrimex™ were rated similar to 10 g/100 g Fibrimex™ in texture and flavor indicating that steaks formulated with the STP treatment are acceptable to consumers as well as being economically viable.     

Prerigor Carcass Muscle Stretching Effects on Tenderness of Grain-fed Beef Under Commercial Conditions

A prerigor cut was made through the 12th thoracic vertebrae and another skeletal cut through the ischium on the pelvic bone of one side of 16 USDA Choice and 9 USDA Select beef carcasses (TC), while the companion sides served as controls (C) under industry conditions. TC lowered CIE a* values and resulted in longer sarcomeres in the longissimus muscle (LM). Compared to the C samples, the LM from TC USDA Choice carcasses were rated 28% higher (more tender) in overall tenderness and treated USDA Select carcasses were 18% higher. Also, variation in tenderness of the LM among animals was reduced by the TC Process. For Gluteus medius and Rectus femoris (RF), the TC samples were also more tender.