Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

Hunt, M.; Garmyn, A. J.; O’Quinn, T. G.; Corbin, C.; Legako, J. F.; Rathmann, R. J.; Brooks, J. C.; Miller, Mark F.

doi:10.1016/j.meatsci.2014.04.004

Cited by 106 publications

(90 citation statements)

References 25 publications

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“…On the other hand, U.S consumers typically consuming conventional beef have shown to perceive grass fed beef flavors as "intense" (Martz, 2000). Despite previous results showing differences in flavor liking between TC and SE top loins steaks (Corbin et al, 2015;Hunt et al, 2014;Tedford et al, 2014), TC and Select were rated similarly (P > 0.05) for flavor liking in our current study. However, differences in beef production systems, such as those in the U.S. compared to those in Central America, can affect flavor (Smith et al, 1985;Savell et al, 1987).…”

Section: Consumer Flavor Likingcontrasting

confidence: 99%

“…Select had greater (P < 0.05) fat than both the enhanced and non-enhanced HDP and HSC treatments, but did not differ (P > 0.05) from either HCF treatment. Fat percentages of U.S. samples in this study were slightly higher than previously published values for top loin steaks of their respective quality grades (Corbin et al, 2015;Emerson et al, 2013;Hunt et al, 2014). However, fat percentages were lower in our study than previously reported values of Honduran grass fed (5.78%) and Honduran grain fed (6.47%) top loin steaks (Bueso, 2015).…”

Section: Proximate Analysiscontrasting

confidence: 80%

“…Previous studies have demonstrated that enhancement lowers shear force values (Wicklund et al, 2006). In addition, differences in shear force values between USDA quality grades have been reported in previous research (Emerson et al, 2013;Garmyn et al, 2011;Hunt et al, 2014) even though no difference in WBSF between SE and TC was observed in our study.…”

Section: Warner-bratzler Shear Forcesupporting

confidence: 61%

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Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Gomez

Garmyn

O’Quinn

et al. 2018

Meat and Muscle Biology

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Abstract:Our objective was to evaluate the effects of different Honduran cattle production systems, enhancement, and country of origin on palatability of the longissimus muscle aged 21 d postmortem as determined by U.S. and Honduran consumers (n = 240/country). U.S.-sourced strip loins (n = 10/treatment) were selected: USDA Select (SE) and Top (upper 2/3) Choice (TC). Honduran-sourced strip loins (n = 10/treatment) included: 1) dual-purpose bulls, raised on native pasture (HDP), 2) F1 crossbred Brahman bulls finished on a corn-based grain diet for 180 d (HCF), and 3) purebred Brahman bulls finished on a sugarcane-based diet for 180 d (HSC). Ten additional strip loins from each Honduran treatment were selected and enhanced (E; 112% ± 3.5%) with water, salt, and tripolyphosphate, resulting in EHDP, EHCF, and EHSC. Steaks were cooked to 77°C prior to consumer evaluation of tenderness, juiciness, and flavor and overall liking, with classification of each trait as acceptable or unacceptable. Consumers indicated if they were willing to pay 0, 3, 6, or 10 USD/0.45 kg. Consumer data were analyzed using the GLIMMIX procedure of SAS as a split plot design, with treatment as the whole plot factor and country and the country × treatment interaction as the subplot factors, including panel as a random effect. The EHCF had greater (P < 0.05) scores for tenderness, juiciness, flavor and overall liking. No differences (P > 0.05) were found between TC and SE when scoring palatability traits, but more (P < 0.05) consumers found TC acceptable for juiciness compared to SE. Honduran consumers ranked all palatability traits greater than U.S consumers and found a greater percentage of samples acceptable for tenderness (P < 0.05). Enhancement of Honduran treatments had a positive effect on palatability traits, as well as the acceptability of those traits. Regardless of the differences in breeds, using high-energy diets and enhancement resulted in greater palatability scores.

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Section: Consumer Flavor Likingcontrasting

confidence: 99%

Section: Proximate Analysiscontrasting

confidence: 80%

Section: Warner-bratzler Shear Forcesupporting

confidence: 61%

See 1 more Smart Citation

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Gomez

Garmyn

O’Quinn

et al. 2018

Meat and Muscle Biology

View full text Add to dashboard Cite

show abstract

“…No matter how accustomed Honduran consumers were to their domestic beef flavors, this could not overcome their preference for U.S. beef and the higher fat level of TC beef, even when cooked to a high degree of doneness. This finding aligns with previous results where U.S. consumers rated Top Choice strip steaks more palatable than Select strip steaks (Corbin et al, 2015, Hunt et al, 2014, O'Quinn et al, 2012. Delgado et al (2005) observed an alternative trend when comparing strip steaks obtained from retailers in three major Mexican cities compared to imported USDA Choice or No Roll beef.…”

Section: Consumer Ratings and Acceptabilitysupporting

confidence: 90%

“…The TC had greater (P < 0.05) fat percentage than SEL and HGRASS, but did not differ (P > 0.05) from HGRAIN. The TC had similar fat percentage to previously reported values by authors comparing top loin from various USDA quality grades; however, SEL was slightly higher than previously reported values (Corbin et al, 2015;Hunt et al, 2014;O'Quinn et al, 2012). An inverse relationship was observed between fat and moisture, which is a common finding in beef top loin (Corbin et al, 2015;Hunt et al, 2014;O'Quinn et al, 2012).…”

Section: Proximate Analysis and Wbsfsupporting

confidence: 83%

Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks

Bueso

Garmyn

O’Quinn

et al. 2017

Meat and Muscle Biology

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Beef flavor: a review from chemistry to consumer

2015

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This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness.

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Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

Cited by 106 publications

References 25 publications

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks

Beef flavor: a review from chemistry to consumer

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