Consumer Quality of Beef Chuck Roasts from Two Breed Types, Two Feedin Regimes, and Two Oven Temperatures

Abstract

This research examined the effects of breed type, feeding regime, and roasting temperature on the palatability characteristics of chuck roasts. Beef chuck roasts from Angus and Simmental X Angus steers on low and high concentrate diets were oven roasted at 135°C and 163°C to an internal temperature of 71°C. Palatability factors including flavor (intensity and acceptability), tenderness, juiciness, and overall acceptability were scored by a six‐member, trained sensory panel. Cooking loss, cooking time, shear, and press juice also were determined. There were no significant differences in the tenderness scores or the shear values of roasts due to the treatments of breed, feeding regime, or oven temperature, or their interactions. Panelists scored flavor (p<0.01) and overall acceptability (p<0.01) higher for roasts from high concentrate fed animals, but no differences in flavor intensity or juiciness were apparent. Flavor intensity (p<0.05) and juiciness (p<0.01) were scored higher in roasts prepared at 163 °C than at 135°C. Press juice values were greater (p<0.01) and total cooking losses less (p<0.01) in roasts cooked at the higher oven temperature. Flavor acceptability was more closely associated with overall acceptability than were either juiciness or tenderness.

State of the Art: Food Research

“…Recently, Chastain, Huffman, and Bertram (1982) reported that panelists could detect differences between forage-and grain-fed beef, but that acceptability was not affected by the differences. Foster, McCurdy, Martin, and Hard (1979), however, showed that meat from animals fed a high-concentrate diet received higher acceptability scores than did meat from animals on low-concentrate diets.…”