Marbling Texture’s Effects on Beef Palatability

Abstract

Abstract:The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades. Beef strip loins (n = 117) were selected from 3 quality grades [Top Choice (Modest 00 -Moderate 100 marbling), Low Choice (Small 00 -Small 100 marbling), and Select (Slight 00 -Slight 100 marbling)] to equally represent three different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no quality grade × texture interactions (P > 0.05) for all of the traits evaluated. Consumers (n = 104) rated all marbling texture groups similar (P > 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P > 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P > 0.05) among marbling texture groups for visual desirability or likelihood to purchase. However, trained sensory panelists rated coarse marbled steaks higher (P < 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness, as well as higher (P < 0.05) for initial juiciness than medium textured steaks. There were no differences (P > 0.05) among marbling texture groups for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. Low Choice steaks were rated higher (P < 0.05) than Select steaks by consumers for tenderness, flavor liking, and overall liking, but similar (P > 0.05) to Top Choice. Results from this study indicate marbling texture had no impact on consumer evaluations of eating quality and only minimal effects on trained sensory panel palatability ratings and therefore provides no palatability-based evidence for the exclusion of coarse marbled carcasses from current and future branded beef programs.

Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins

“…In contrast to the current finding, Lee et al (2019) reported no differences in flavor scores for 1 ++ grade Hanwoo beef samples between coarse and fine marbling groups. Conversely, a study by Vierck et al (2018) showed that coarsely-marbled steaks exhibited higher scores for flavor and juiciness compared to finely-marbled steaks in the USDA choice beef grade. Regarding the tenderness and juiciness, the panelists reported no differences in their scores between the two marbling groups (p>0.05).…”

Evaluation of marbling and enhancement’s abilities to compensate for reduced beef palatability at elevated degrees of doneness1

“…Sensory panelists were trained according to the American Meat Science Association (AMSA) Sensory Guidelines (AMSA, 2016). Panelists were trained at 15 training sessions 2 wk prior to panels, using anchors and methods similar to those described by Lucherk et al (2016) and Vierck et al (2018). Similar to consumer sensory panelists, trained sensory panelists evaluated samples in individual sensory booths under low intensity (<107.64 lumens) red incandescent lighting.…”

Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics1,2

“…Sensory analyses were conducted according to the procedures outlined in the AMSA Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat ( AMSA, 2015 ), with training and anchors similar to those described by Lucherk et al (2016) and Vierck et al (2018) . Twenty-four hours prior to cooking, steaks were thawed on trays at 2.7 ± 0.9 °C.…”