Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level1

Killinger, Karen; Calkins, Chris R.; Umberger, Wendy J.; Feuz, Dillon M.; Eskridge, Kent M.

doi:10.2527/2004.82113294x

Cited by 109 publications

(72 citation statements)

References 12 publications

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“…Moreover, no differences Table 4 Pearson's correlation coefficients between IMF (g/100 g of fresh muscle), major FA (mg/100 g of fresh muscle), shear force (WBSF, kg), CL (%) and sensory panel scores in Ll and St muscles from AL and BA bulls fed on LF or HF Effects of forage level on beef quality were found for the WBSF value and no significant correlation was recorded between tenderness scores and the WBSF value. Despite being the muscle studied in the vast majority of beef palatability research (Wheeler et al, 1997;Killinger et al, 2004;Dikeman et al, 2005;Wheeler et al, 2005;Smith et al, 2008), mainly due to its economical relevance and easy access, our study confirms that the results obtained for longissimus muscle cannot be extrapolated to the rest of the meat cuts/ muscles. Tenderness and tenderness-related traits are highly variable within and among beef muscles.…”

Section: Discussionsupporting

confidence: 66%

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Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Costa¹,

Lemos²,

Lopes³

et al. 2012

Animal

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This study investigated the effects of genotype and diet on meat fat composition and palatability obtained from Alentejana (AL) and Barrosã (BA) breeds. Herein, 20 males from each breed allocated at 11 months of age were fed ad libitum a low-forage diet or a high-forage diet and slaughtered at 18 months of age. Trained sensory panel analysis found that the longissimus lumborum (Ll) muscle from BA had higher tenderness, juiciness and overall acceptability scores than the AL breed. The highest scores for those attributes were observed in the BA breed fed the high-forage diet. Regarding the semitendinosus (St) muscle, breed was a source of variation of tenderness scores. In contrast to the Ll muscle, the highest tenderness scores for the St muscle were observed in the AL breed. The intramuscular fat (IMF) content was positively correlated with tenderness, juiciness and overall acceptability in Ll muscle and negatively correlated with flavour in the St muscle. The levels of 14:0 and 16:0, 16:1c9, 18:1c9 and 18:1c11 were positively correlated to juiciness, tenderness and overall acceptability in the Ll muscle. These correlations were not observed in the St muscle, which may be related to its low IMF content. Nonetheless, negative correlations were observed for the St muscle between flavour and 14:0, 16:0 and 18:0 FA contents.The IMF varied widely in the Ll but not in the St muscle. The latter had higher levels of 16:1c9 and trans fatty acids ( P TFA) in the BA than in the AL breed. Regarding the Ll muscle, the BA had higher amounts of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, saturated fatty acids ( P SFA), cis monounsaturated fatty acids ( P cis MUFA), P TFA and n-3 polyunsaturated fatty acids ( P n-3 PUFA) than the AL breed. The diet exerted an influence on the IMF content and on the levels of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, P SFA, P cis MUFA and P TFA in both Ll and St muscles. Moreover, the levels of P n-3 PUFA in the Ll muscle and 18:2n-6, 20:4n-6, P n-6 PUFA and P PUFA in the St muscle were influenced by diet. The results obtained in this study, with two Portuguese breeds, confirm that genetic background plays a major role in the determination of meat eating quality.Keywords: meat quality, fatty acids, trained sensory panel, forage diet, young bulls Implications This is the first work on the effects of genotype and feeding strategy (low-forage or high-forage diet) on Alentejana and Barrosã meat sensory attributes. The results obtained are new and can be used in further decisions including how meat from these breeds should be produced and marketed.

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Section: Discussionsupporting

confidence: 66%

“…Although many factors can influence these attributes, the level of IMF plays a crucial role (Killinger et al, 2004;Hocquette et al, 2010). Fat content and composition have been shown to affect meat palatability, including flavour (as reviewed by Calkins and Hodgen, 2007).…”

Section: Discussionmentioning

confidence: 99%

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Costa¹,

Lemos²,

Lopes³

et al. 2012

Animal

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“…Flavor differences could possibly be due to greater fat content (1.35%) of the wet-aged samples (Table 2). However, Killinger et al (2004) reported flavor differences of a similar magnitude when marbling differed by 2 full marbling scores (slight vs. modest or greater). The differences in intramuscular fat reported here, though significant, are unlikely to be of sufficient magnitude to cause the flavor differences.…”

Section: Resultsmentioning

confidence: 94%

Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks1

Sitz

Calkins

Feuz

et al. 2006

Journal of Animal Science

Self Cite

110

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ABSTRACT:To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dryaged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged in air in a controlled environment for 30 d and vacuum-aged for 7 d during shipping and storage. Wet-aged strip loins were vacuum-packaged and aged for 37 d in a 1°C cooler. Pairs of strip loins were matched to similar Warner-Bratzler shear force values and marbling scores. Twelve sensory evaluation panels (of 12 scheduled panelists each) were conducted over a 3-d period in each city. Individual samples from a pair of steaks were evaluated by the panelists for sensory traits. Bids were placed on the samples after sensory traits were obtained utilizing a variation of the Vickery auction with silent, sealed bids. No significant differences for sensory traits of flavor, juiciness, tenderness, or overall acceptability were detected between wet-aged Choice samples and dry-aged Choice samples. Although wet-aged

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“…Juiciness has been found to be highly correlated (r = 0.73-0.93) with consumer overall liking (Killinger et al, 2004;O'Quinn et al, 2012;Corbin et al, 2015). Many studies have attempted to use a variety of methods to objectively measure and quantify juiciness, though with limited success (Sanderson and Vail, 1963;Lee and Patel, 1984;Pearce et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Repeatability and Accuracy of the Pressed Juice Percentage Method at Sorting Steaks into Juiciness Categories

McKillip

Wilfong

Gonzalez

et al. 2017

Meat and Muscle Biology

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Abstract:The objective of this study was to evaluate the repeatability of the Pressed Juice Percentage (PJP) as well as to determine the accuracy of previously determined PJP thresholds at sorting beef strip loin steaks into categories based on the probability of being rated juicy by sensory panelists. Beef strip loin steaks representing 3 USDA quality grades (Prime, Low Choice, and Low Select) and Low Select strip loin steaks enhanced to 108% of the raw weight with a water, salt, and alkaline phosphate solution were cooked to three degrees of doneness [DOD; Rare (60°C), Medium (71°C), Very Well-Done (82°C)] to maximize variation in juiciness. Paired steaks were evaluated for PJP, Slice Shear Force (SSF), and Warner-Bratzler shear force (WBSF). Additionally, steaks representing Prime, Low Choice, and Low Select that were non-enhanced or enhanced with the same enhancement solution cooked to three DOD [Rare (60°C), Medium (71°C), Very Well-Done (82°C)] from a previously conducted sensory study were used to evaluate the ability of PJP to sort steaks into juiciness categories. Results indicated PJP had a high repeatability coefficient of 0.70, indicating only a small portion (30%) of the variation observed was due to sample measurement differences between paired samples. The repeatability of SSF and WBSF were 0.68 and 0.85, respectively. The evaluated PJP threshold values accurately segregated strip loin steaks by the probability of a sample being rated as juicy (mean juiciness rating of > 50) by consumers. The actual percentage of juicy samples was determined to be 41.67, 72.31, 89.33, and 98.08% for the predicted < 50%, 50 to 75%, 75 to 90%, and > 90% categories, respectively. Results of this study indicate the PJP juiciness measure is both repeatable and accurate in sorting beef strip loin steaks based on the likelihood of a steak being classified as juicy by consumers.

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Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level1

Cited by 109 publications

References 12 publications

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks1

Repeatability and Accuracy of the Pressed Juice Percentage Method at Sorting Steaks into Juiciness Categories

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