Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

Abstract

The objective of this study was to determine the influence of dry-heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, paired tenderloins, paired shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00–Small100 marbling; N = 20). Subprimals were wet aged in the absence of light for 21 d at 0°C to 4°C. Subprimals were fabricated into 2.54-cm-thick steaks representative of the following muscles: Gluteus medius, Infraspinatus, Longissimus lumborum, Psoas major, Serratus ventralis, and Triceps brachii and randomly assigned to one of 4 dry-heat cookery methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were cooked to a medium degree of doneness (71°C) on the randomly assigned cooking method. Untrained consumer panelists (N = 300) evaluated each sample for flavor, tenderness, juiciness, and overall liking. No interactions were observed between cooking method and muscle (P ≥ 0.344) for any palatability traits evaluated. Consumers preferred CHAR steaks (P < 0.05) over CLAM steaks for flavor, tenderness, juiciness, and overall liking. Additionally, CLAM steaks were rated lower (P < 0.05) than all other methods for tenderness and juiciness. OVEN and SALA steaks were rated higher (P < 0.05) than CLAM steaks by consumers for tenderness and juiciness but were similar (P > 0.05) to CLAM steaks for overall liking. CHAR steaks produced a greater concentration of Maillard compounds compared with the other cooking methods. Steaks cooked using OVEN and SALA (P < 0.05) produced more lipid oxidation products. Additionally, CHAR steaks produced the greatest (P < 0.05) total volatile production compared with all other treatments, which may be a result of the combination of Maillard reaction products and the lipid degradation products.

Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef

“…Although the number of unbranded products available to the consumer has greatly decreased in the last decade (Kelly, 2016), the price of the unbranded products is sometimes the only cue available to the consumer. Previous studies have indicated price as the most important trait considered by consumers purchasing steaks and ground beef at retail (Lucherk et al, 2016;Wilfong et al, 2016a;Vierck et al, 2018;Olson et al, 2019;Prill et al, 2019;Vierck et al, 2021). Consistent with those studies, consumers in the current study also identified price as being an important trait when purchasing ground beef.…”

“…Increasing the price of more palatable food products often shifts consumers' demands to lower-priced, less palatable food (Cabanac, 1995). Previous work has shown price as the most important motivator considered by consumers when purchasing beef products (Wilfong et al, 2016a;Vierck et al, 2018;Olson et al, 2019;Vierck et al, 2021). In the last decade, the price of ground beef has risen from $5.02 per kilogram in January 2010 to $9.25 per kilogram in April of 2022 (US Bureau of Labor Statistics, 2020).…”