Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades

Abstract

The objective of this study was to investigate differences in smoked beef brisket palatability from 3 USDA quality grades (USDA Prime, average [middle 1/3] Choice, and Select). Briskets (n = 54; 18 per quality grade) were seasoned with a blend of 1:1 coarse salt/black pepper, and then cooked in a smoker to a final internal temperature of 93°C for approximately 6 to 7 h. For sensory analysis, briskets were separated into point (pectoralis superficialis) and flat (pectoralis profundus) portions and then sliced perpendicular to the muscle fibers. Consumer panelists (N = 360) evaluated palatability traits, acceptability of each trait, and willingness to pay (WTP). An interaction between quality grade and muscle was observed (P ≤ 0.03) for all palatability traits, proportion of acceptable samples, and WTP. Consumers could not distinguish among quality grades of the point portions for tenderness, juiciness, flavor liking, and overall liking (P > 0.05). Point samples, regardless of quality grade, were scored greater (P < 0.05) than Prime flat samples for all palatability traits. Choice and Select flat samples were scored lesser (P < 0.05) than all other treatment combinations for tenderness, flavor liking, and overall liking. In alignment with palatability traits, consumers’ WTP was greatest for point portions, regardless of quality grade (P < 0.05), followed by Prime flat portions. Choice and Select flat portions had the lowest WTP (P < 0.05). Consumer acceptability of cooked beef brisket generally followed similar trends as palatability scores. Quality grade had no effect on the eating quality of the point portions of smoked briskets, and point portions received superior palatability scores to flat portions. Prime flat portions had greater eating quality compared to that of Choice and Select flat portions, and consumers had greater WTP for what they perceived as superior eating quality.

Price Determinants of Graded Brisket

“…The "low and slow" cooking method, which we refer to as BBQ-ing, is typically the preferred cooking style for primal cuts of inexpensive and undesirable meat due to their toughness (Jeremiah et al, 2003;Harris et al, 2017). Low and slow cooking can transform these cuts from being tough to a tender finished product (Jeremiah et al, 2003;Harris et al, 2017;Fletcher et al, 2021). Using a sensory panel, Harris et al (2017) showed that BBQ-ing beef brisket increases consumer palatability in terms of juiciness and tenderness when the meat is cooked low and slow.…”

“…Using a sensory panel, Harris et al (2017) showed that BBQ-ing beef brisket increases consumer palatability in terms of juiciness and tenderness when the meat is cooked low and slow. This cooking methods adds value to underutilized muscle of the beef carcass (Jeremiah et al, 2003;Harris et al, 2017;Nyquist et al, 2018;Fletcher et al, 2021).…”

A Comparison of Consumer Responses Using Paper and Digital Ballots for Eating Quality Assessment of Beef Steaks

“…The use of electronic devices equipped with sensory software or digital ballots has emerged as a more efficient means of collecting and compiling data from sensory trials. Several researchers have used digital ballots through Qualtrics Software Survey (Qualtrics, Provo, UT) to collect sensory data of cooked meat samples from trained panelists (McKillip et al, 2018;Vierck et al, 2018;Ponce et al, 2019) and untrained consumer panelists (Morrow et al, 2019;Sepulveda et al, 2019;Fletcher et al, 2021).…”