Consumer evaluation of beef of known categories of tenderness.

Boleman, S J; Boleman, S. L.; Miller, R. K.; Taylor, Jeremy F.; Cross, H. R.; Wheeler, T. L.; Koohmaraie, M.; Shackelford, S. D.; Miller, Mark F.; West, R. L.; Johnson, D. D.; Savell, J. W.

doi:10.2527/1997.7561521x

Cited by 362 publications

(213 citation statements)

References 4 publications

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“…Wheeler et al (1990) reported that blade tenderization improves tenderness in Brahman and Hereford beef cattle slaughtered at less than 18 months of age by decreasing shear force values and improving consumers' sensory response to myofibrillar tenderness and connective tissue amount. Boleman et al (1997) and Savell and Shackelford (1992) found that tenderness was the primary economic factor for beef palatability. Although palatability is a complex interaction of tenderness, juiciness, and flavour, tenderness had been found to change significantly (P<0.05%) for all the treatments.…”

Section: Resultsmentioning

confidence: 99%

Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

et al. 2010

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Toughness of goat meat is a major problem with regard to consumer acceptance. Keeping this in view a blade tenderizer was developed for tenderization of goat meat. Pomegranate fruit products were also explored for tenderization effect on goat meat. Tenderization of goat meat with pomegranate seed powder improved the textural properties marginally with slight adverse colour change and taste. Samples treated with PRP got lower score for colour in sensory evaluation and there was adverse effect on taste of treated meat. Blade tenderization and 4% PSP proved better for tenderization and were compared with control and 0.2% papain in goat meat chunks. The cooked samples treated with papain and blade incisions got better sensory scores and required lesser shear force compared to 4% PSP and control. Overall the papain treated meat was superior in terms sensory attributes followed by blade incision and PSP. The results suggested that the blade incisions can be used for tenderization of goat meat. Pomegranate seed powder maybe considered for mixing with other spices to marinate goat meat mainly for its beneficial effects.

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Section: Resultsmentioning

confidence: 99%

Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

et al. 2010

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“…Boleman et al (1997) stated that consumers were willing to pay a premium for beef that was guaranteed tender. Because of the large tenderness inconsistencies between carcasses, muscles, and locations within a muscle, enhancement procedures have been developed to create more consistent products and upgrade others.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt1,2

Hamling

Calkins

2008

Journal of Animal Science

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ABSTRACT:The objective of this study was to evaluate the tenderness of beef chuck and round muscles when enhanced with ammonium hydroxide and salt at different pump levels. A randomized, complete block design of 4 treatments and 3 muscles with 3 replications was used, with a total of 15 subprimals per treatment. Treatments included a 0% (CON), 15% (T15), 22.5% (T22), and 30% (T30) target pump. The triceps brachii (TB), biceps femoris (BF), and rectus femoris (RF) muscles were studied. Muscles were injected with a solution of ammonium hydroxide and sodium chloride (patentpending technology from Freezing Machines Inc., Dakota Dunes, SD). Individual steaks were cut to a thickness of 2.54 cm, vacuum-packaged in trays, and frozen. Warner-Bratzler shear force, pH, and sensory evaluations were determined. Shear force decreased as the target pump percentage increased for all muscles (P < 0.050): TB = 39.9, 35.1, 32.1, and 27.0 N; BF = 39. 4, 26.2, 23.3, and 19.3 N; RF = 42.7, 32.9, 30.7, and 28.9 N for CON, T15, T22, and T30, respectively. In all cases,

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“…Consumers have reportedly been willing to pay more as tenderness increases (Boleman et al,1997). In this study, enhanced treatments were scored greater for overall liking, partially due to tenderness, which can explain differences in willingness to pay between enhanced and non-enhanced Honduran treatments.…”

Section: Willingness To Paymentioning

confidence: 69%

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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Consumer evaluation of beef of known categories of tenderness.

Cited by 362 publications

References 4 publications

Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt1,2

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

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