Assessing Palatability Characteristics of Beef Destined for Retail Distribution |
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| Authors: | G W GOSSETT J W SAVELL G C SMITH Z L CARPENTER |
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| Affiliation: | Authors Savell, Smith and Carpenter are with the Mears &Muscle Biology Section, Dept. of Animal Science, Texas Agricultural Experiment Station, Texas A&M Univ., College Station, TX 77843. Author Gossert was with the Meats and Muscle Biology Section at the time of rhis study;his present address is Texas Western Beef, Inc., P.O. Box 2989, Spring, TX 77383. |
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| Abstract: | Beef strip loins (n=723) were obtained from nine different suppliers and were evaluated for certain quality-indicating characteristics and fat thickness. After detailed sensory evaluation, several differences in palatability were found when comparing all suppliers. When stratified according to marbling and fat thickness, those steaks with marbling scores of “Slight-minus” regardless of fat thickness received the lowest ratings. |
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