Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

Savell, J. W.; Lorenzen, C. L.; Neely, T R; Miller, R. K.; Tatum, J. D.; Wise, J W; Taylor, Jeremy F.; Buyck, M J; Reagan, J. O.

doi:10.2527/1999.773645x

Cited by 68 publications

(35 citation statements)

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“…The majority of these studies have concluded increasing marbling level has a positive effect on beef palatability; however, the effect differs among muscles. The effect of marbling and USDA quality grade on palatability has been reported on top loin steaks (O'Quinn and others ; Emerson and others ; Corbin and others ), top sirloin steaks (Neely and others ; Savell and others ; Hunt and others ), rib steaks (Parrish and others ; Tatum and others ; Guelker and others ), top round steaks (Neely and others ; Lorenzen and others ; Behrends and others ), eye of round steaks (Smith and others ; Luchak and others ), bottom round steaks (Smith and others ), and the muscles of the chuck (Kukowski and others ; Hunt and others ). However, published reports detailing the effect of USDA quality grade on the palatability of beef tenderloin steaks are lacking.…”

Section: Introductionmentioning

confidence: 99%

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

O’Quinn

Brooks

Miller

2015

Journal of Food Science

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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.

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Section: Introductionmentioning

confidence: 99%

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

O’Quinn

Brooks

Miller

2015

Journal of Food Science

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“…Many studies have reported as DOD increases, palatability ratings of juiciness and tenderness decrease (Cross et al, 1976;Savell et al, 1999;Lorenzen et al, 2005;Gomes et al, 2014;Lucherk et al, 2016). Juiciness ratings have been shown to have dramatic decreases (16 to 70%) when DOD was increased from lower endpoint temperatures (55 to 60°C) to higher endpoint temperatures (77 to 90°C) in multiple studies (Parrish et al, 1973;Cross et al, 1976;Lorenzen et al, 2005;Lucherk et al, 2016).…”

Section: Degree Of Donenessmentioning

confidence: 99%

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

McKillip

Wilfong

Gonzalez

et al. 2017

Meat and Muscle Biology

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The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select. Additional strip loins from each grade were enhanced to 108% with a water, salt, and alkaline phosphate solution. Steaks from each treatment were cooked to 3 degrees of doneness (DOD; Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). Consumer panelists rated all enhanced treatments similar (P > 0.05) for each palatability trait. Enhanced steaks had greater (P < 0.05) juiciness, tenderness, flavor liking, and overall liking ratings than all non-enhanced treatments, regardless of grade. Consumer juiciness, tenderness, and overall liking scores increased (P < 0.05) as DOD decreased. Trained sensory panelists rated all enhanced treatments similar (P > 0.05) for initial and sustained juiciness, myofibrillar tenderness, and overall tenderness and greater (P < 0.05) than all non-enhanced treatments, other than non-enhanced Prime, for the same traits. Trained sensory panel ratings increased (P < 0.05) as DOD decreased for sustained juiciness, and both myofibrillar and overall tenderness. Moreover, Warner-Bratzler shear force values were similar (P > 0.05) among all enhanced treatments, and lower (P < 0.05) than non-enhanced Low Choice and Low Select treatments. Results from this study indicate marbling level has no impact on the palatability traits of enhanced strip loin steaks. Therefore, enhancement of higher valued, high marbled cuts does not provide additional palatability benefits over low marbled cuts, as enhancement does not provide an additive effect with marbling on beef eating quality.

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“…Flores 등(1999)은 근내지방도가 다즙성과 유의적인 관련 성이 있다고 하였으며 특히 소비자들의 만족도는 고기의 조성 및 요리방법에 의하여 상당부분 좌우되는 것으로 나 타났다 (Neely et al, 1998;Savell et al, 1999 X-Z Means in the same column with different letters are significantly different (p<0.05). 1) Scale from 0 to 100, 0=extremely undesirable in flavor, extremely tough, extremely dry and extremely undesirable overall; 100=extremely desirable in fravor, extremely tender, extremely juicy and extremely desirable overall.…”

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Warner-Bratzler Shear Force, Sarcomere Length, Total Collagen Contents and Sensory Characteristics of Hanwoo Beef (Korean Native Cattle) Quality Grade

Lee¹,

Kim²,

Park³

et al. 2009

Korean Journal for Food Science of Animal Resources

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This study was conducted to investigate the Warner-Bratzler shear force (WBS), sarcomere length, total collagen contents and consumer tests of different cuts of Hanwoo beef based on quality grade. Five cuts [Cheggt (striploin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from Hanwoo beef (bulls and steers, 24-30 months old) and grouped by their quality grades (1 ++ , 1 + , 1, 2 and 3). The WBS values of chuck cut in 1 ++ , 1 + and 1 quality grade groups were 5.47 (kg/0.5 inch 2 ), 5.46 (kg/0.5 inch 2 ) and 6.54 (kg/0.5 inch 2 ), respectively, which were significantly lower than those of chuck in quality grade 3, which was 8.41 (kg/0.5 inch 2 ) (p<0.05). The sarcomere length of the quality grade groups were significantly longer for brisket (3.72 µm) of 1 ++ quality grade than for that of 3 quality grade brisket (p<0.05). Brisket of 1 ++ and 2 quality grade had significantly greater sarcomere lengths than strip loin and top round in the same quality grade (p<0.05). The total collagen contents of strip loins in the 1 ++ , 1 + , and 1 quality grade groups (1.17, 1.18 and 1.14 g/100 g, respectively) were significantly lower than those of the 3 quality grade group (1.63 g/100 g) (p<0.05). The overall sensory scores of tenderness and juiciness for the five cuts of 1 ++ quality grade were significantly higher than those of the other quality grade (p<0.05). Among the five cuts, loin had the highest tenderness and juiciness scores (p<0.05), whereas top round had the lowest tenderness and juiciness scores (p<0.05). Overall, there were significant differences in the WBS and sensory properties among quality grades and cuts (p<0.05). However, the sarcomere length and total collagen contents of chuck roll, top round and loin did not differ among quality grades.

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Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

Cited by 68 publications

References 0 publications

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

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

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Warner-Bratzler Shear Force, Sarcomere Length, Total Collagen Contents and Sensory Characteristics of Hanwoo Beef (Korean Native Cattle) Quality Grade

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