Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.

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

doi:10.2527/1998.7641027x

Cited by 153 publications

(94 citation statements)

References 11 publications

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“…Previous research indicates as quality grade increases, the palatability traits of juiciness, flavor, and tenderness increase for consumer and trained panelists (Neely et al, 1998;Acheson et al, 2014;Corbin et al, 2015). Furthermore, prior research indicates that as quality grade increases, the percentage of samples rated acceptable by consumers for all palatability traits also increases (Behrends et al, 2005;Corbin et al, 2015;Tatum, 2015;).…”

Section: Quality Treatmentmentioning

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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Section: Quality Treatmentmentioning

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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show abstract

“…flavour, juiciness, tenderness). Research with US consumers who were characterised as 'frequent beef users' revealed that their overall perceptions of the 'taste' of beef are associated with those of the three primary sensory attributes -flavour, juiciness and tenderness (Neely et al 1998).…”

Section: Introductionmentioning

confidence: 99%

International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality

Smith

Tatum

Belk

2008

Aust. J. Exp. Agric.

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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.

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“…Beef palatability is determined by tenderness, juiciness and flavour (Neely et al, 1998). Flavour desirability differences are related to the amount and composition of intramuscular fat (IMF; Fisher et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Costa¹,

Lemos²,

Lopes³

et al. 2012

Animal

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This study investigated the effects of genotype and diet on meat fat composition and palatability obtained from Alentejana (AL) and Barrosã (BA) breeds. Herein, 20 males from each breed allocated at 11 months of age were fed ad libitum a low-forage diet or a high-forage diet and slaughtered at 18 months of age. Trained sensory panel analysis found that the longissimus lumborum (Ll) muscle from BA had higher tenderness, juiciness and overall acceptability scores than the AL breed. The highest scores for those attributes were observed in the BA breed fed the high-forage diet. Regarding the semitendinosus (St) muscle, breed was a source of variation of tenderness scores. In contrast to the Ll muscle, the highest tenderness scores for the St muscle were observed in the AL breed. The intramuscular fat (IMF) content was positively correlated with tenderness, juiciness and overall acceptability in Ll muscle and negatively correlated with flavour in the St muscle. The levels of 14:0 and 16:0, 16:1c9, 18:1c9 and 18:1c11 were positively correlated to juiciness, tenderness and overall acceptability in the Ll muscle. These correlations were not observed in the St muscle, which may be related to its low IMF content. Nonetheless, negative correlations were observed for the St muscle between flavour and 14:0, 16:0 and 18:0 FA contents.The IMF varied widely in the Ll but not in the St muscle. The latter had higher levels of 16:1c9 and trans fatty acids ( P TFA) in the BA than in the AL breed. Regarding the Ll muscle, the BA had higher amounts of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, saturated fatty acids ( P SFA), cis monounsaturated fatty acids ( P cis MUFA), P TFA and n-3 polyunsaturated fatty acids ( P n-3 PUFA) than the AL breed. The diet exerted an influence on the IMF content and on the levels of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, P SFA, P cis MUFA and P TFA in both Ll and St muscles. Moreover, the levels of P n-3 PUFA in the Ll muscle and 18:2n-6, 20:4n-6, P n-6 PUFA and P PUFA in the St muscle were influenced by diet. The results obtained in this study, with two Portuguese breeds, confirm that genetic background plays a major role in the determination of meat eating quality.Keywords: meat quality, fatty acids, trained sensory panel, forage diet, young bulls Implications This is the first work on the effects of genotype and feeding strategy (low-forage or high-forage diet) on Alentejana and Barrosã meat sensory attributes. The results obtained are new and can be used in further decisions including how meat from these breeds should be produced and marketed.

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Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.

Cited by 153 publications

References 11 publications

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

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

International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

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