Beef Customer Satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values1

Abstract

Trained sensory panel ratings and Warner-Bratzler shear force (WBS) values from the Beef Customer Satisfaction study are reported. Carcasses were chosen to fit into USDA quality grades of Top Choice (upper two-thirds of USDA Choice), Low Choice, High Select, and Low Select. A trained, descriptive attribute panel evaluated top loin, top sirloin, and top round steaks for muscle fiber tenderness, connective tissue amount, overall tenderness, juiciness, flavor intensity, cooked beef flavor intensity, and cooked beef fat flavor intensity. Four steaks from each of the three cuts from each carcass were assigned randomly to one of four cooking endpoint temperature treatments (60, 65, 70, or 75 degrees C) for WBS determination. For all trained panel measures of tenderness and WBS, regardless of USDA quality grade, top loin steaks were rated higher than top sirloin steaks, which were rated higher than top round steaks (P < 0.05). There were significant interactions between USDA quality grade and cut for most of the trained sensory panel traits: USDA quality grade influenced ratings for top loin steaks more than ratings for top round steaks or top sirloin steaks. Three interactions were significant for WBS values: USDA quality grade x endpoint temperature (P = 0.02), USDA quality grade x cut (P = 0.0007), and cut x endpoint temperature (P = 0.0001). With the exception of High Select, WBS values increased (P < 0.05) for each grade with increasing endpoint temperature. Choice top loin and top round steaks had lower (P < 0.05) WBS values than Select steaks of the same cut; however, only Top Choice top sirloin steaks differed (P < 0.05) from the other USDA grades. As endpoint temperatures increased, WBS values for top sirloin steaks increased substantially compared to the other cuts. When cooked to 60 degrees C, top sirloin steaks were closer to top loin steaks in WBS values, when cooked to 75 degrees C, top sirloin steaks were closer to top round steaks in WBS values. Simple correlation coefficients between consumer ratings and trained sensory muscle fiber tenderness, connective tissue amount, overall tenderness, juiciness, flavor intensity, and cooked beef fat flavor were significant (P < 0.05), but values were low. While relationships exist between consumer and trained sensory measures, it is difficult to predict from objective data how consumers will rate meat at home.

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

“…Thus, the importance of sample preparation and evaluation setting should be emphasized. For example, Lorenzen et al (2003) reported a lower correlation (-0.26) of WBs values with ''in home'' consumer judgements and partially attributed the lack of relationship to the variation in steak preparation encountered during ''in home'' consumer studies. Several studies have been carried out employing a trained panel in order to establish threshold values of WBs for tenderness acceptability (Boleman et al, 1997;Miller et al, 1995;Miller et al, 2001;Shackelford, Morgan, Cross, & Savell, 1991;.…”

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

“…Many Studies have shown that increased marbling level, or intramuscular fat (IMF%) was associated with greater tenderness, juiciness, flavour liking and overall liking (Lorenzen et al, 2003;Garmyn et al, 2011;Chriki et al, 2012;O'Quinn et al, 2012). Furthermore Thompson (2004) in cattle and in lamb found a positive relationship between IMF% and the flavour liking and juiciness scores of untrained Australian consumers.…”

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

“…In addition, ageing time had a significant effect on pH, meat colour, WBSF, and myofibril fragmentation index of LL muscle. Lorenzen et al (2003) a low correlation of WBS values with ''in home'' consumer judgments; they partially attributed the low relationship to the high variability in steak culinary preparation in ''in home'' consumer studies. Correlations of WBSF with the sensory assessment of tenderness are known to be highly variable, showing r-values ranging from -0.32 to 0.94 (Caine et al 2003).…”