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

O’Quinn, T. G.; Brooks, J. C.; Miller, M. F.

doi:10.1111/1750-3841.12775

Cited by 17 publications

(11 citation statements)

References 32 publications

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“…Eating quality of beef is determined by juiciness, tenderness and flavor [ 23 ]. Marbling, or intramuscular fat deposition, is highly related to meat quality and a positive eating experience [ 24 , 25 ]. In the United States, the primary system used for beef evaluation is the United States Department of Agriculture beef grading system, and amount of marbling is one of the major factor in determining the official quality grade of young beef carcasses (Prime, Choice, Select, Standard).…”

Section: Discussionmentioning

confidence: 99%

Vitamin A administration at birth promotes calf growth and intramuscular fat development in Angus beef cattle

Harris

Wang

Deavila

et al. 2018

J Animal Sci Biotechnol

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BackgroundMarbling, or intramuscular fat, is an important factor contributing to the palatability of beef. Vitamin A, through its active metabolite, retinoic acid, promotes the formation of new fat cells (adipogenesis). As intramuscular adipogenesis is active during the neonatal stage, we hypothesized that vitamin A administration during the neonatal stage would enhance intramuscular adipogenesis and marbling.MethodsAngus steer calves (n = 30), in a completely randomized design, were randomly allotted to three treatment groups at birth, receiving 0, 150,000, or 300,000 IU of vitamin A at both birth and one month of age. A biopsy of the biceps femoris muscle was collected at two months of age. After weaning at 210 d of age, steers were fed a backgrounding diet in a feedlot until 308 d of age, when they were transitioned to a high concentrate finishing diet and implanted with trenbolone/estradiol/tylosin mixture. Steers were harvested at an average of 438 d of age. All diets were formulated to meet nutrient requirements.ResultsWeaning weight and weight during the backgrounding phase were linearly increased (P < 0.05) by vitamin A level, though no difference in body weight was observed at harvest. Intramuscular fat of steers at 308 d of age, measured by ultrasound, quadratically increased (P < 0.05) with vitamin A level from 4.0±0.26 % to 4.9±0.26 %. Similarly, carcass marbling score in the ribeye quadratically increased (P < 0.05).ConclusionAdministration of vitamin A at birth increased weaning weight and enhanced marbling fat development. Thus, vitamin A administration provides a practical method for increasing marbling and early growth of beef cattle.

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Section: Discussionmentioning

confidence: 99%

Vitamin A administration at birth promotes calf growth and intramuscular fat development in Angus beef cattle

Harris

Wang

Deavila

et al. 2018

J Animal Sci Biotechnol

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“…with increased DOD (Parrish et al, 1973;Lorenzen et al, 2005;O'Quinn et al, 2015). However, a large percentage of beef consumers prefer steaks to be cooked to at least a medium DOD (Cox et al, 1997;Reicks et al, 2011).…”

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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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“…In a similar study, overall liking ratings of top sirloin steaks declined as the degree of doneness increased toward well done (Savell and others ). O'Quinn and others () reported that tenderness and juiciness liking ratings decreased as degree of doneness increased. Overall, all 3 populations selected grilling and medium/medium well as the more preferred cooking method and degree of doneness, respectively (Table ).…”

Section: Resultsmentioning

confidence: 96%

Cross‐Cultural Consumer Acceptability and Purchase Intent of Forage‐Finished Rib‐Eye Steaks

Torrico

Wardy

Pujols

et al. 2015

Journal of Food Science

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Demand for forage-finished beef has increased worldwide due to its potential health benefits. Little is known regarding the cross-cultural effects on the consumer acceptance of forage-finished beef. We evaluated sensory acceptance and purchase intent of raw and cooked forage-finished rib-eye steaks using Hispanic, Asian, and U.S. (White and African American) populations. This study demonstrated that consumer acceptability and purchase intent of forage-finished rib-eye steaks differed among Hispanic, Asian, and U.S. populations. This information can be used to guide development and marketing strategies for beef products.

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

Cited by 17 publications

References 32 publications

Vitamin A administration at birth promotes calf growth and intramuscular fat development in Angus beef cattle

Vitamin A administration at birth promotes calf growth and intramuscular fat development in Angus beef cattle

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

Cross‐Cultural Consumer Acceptability and Purchase Intent of Forage‐Finished Rib‐Eye Steaks

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