Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate

West, Sarah E.; Harris, K.B.; Haneklaus, A. N.; Savell, J. W.; Thompson, Leslie; Brooks, J. C.; Pool, Javad Khazaei; Luna, A.M.; Engle, T. E.; Schutz, J.S.; Woerner, D. R.; Arcibeque, S.L.; Belk, K. E.; Douglass, Larry W.; Leheska, J. M.; McNeill, Shalene H.; Howe, Juliette C.; Holden, Joanne M.; Duvall, M.; Patterson, Kristine Y.

doi:10.1016/j.meatsci.2013.05.031

Cited by 15 publications

(11 citation statements)

References 16 publications

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“…Powdered samples were then placed in Whirl-Pac (Nasco, Fort Atkinson, WI) bags and stored (-20°C) until further analysis. The procedures followed for lipid extraction are described by Martin et al (2013). Moisture content was determined using an oven drying method (AOAC, 2005).…”

Section: Proximate Analysismentioning

confidence: 99%

“…In these studies, the authors used either NIR, ether extraction, or Foltch methodology to quantify fat percentage. In the current study, a modified chloroform/methanol extraction protocol described by Martin et al (2013) was used for fat quantification. This methodological difference may explain the differences between fat percentages observed in the current study and the values reported by previous authors.…”

Section: Objective Measuresmentioning

confidence: 99%

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Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

McKillip

Wilfong

Gonzalez

et al. 2017

Meat and Muscle Biology

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The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select. Additional strip loins from each grade were enhanced to 108% with a water, salt, and alkaline phosphate solution. Steaks from each treatment were cooked to 3 degrees of doneness (DOD; Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). Consumer panelists rated all enhanced treatments similar (P > 0.05) for each palatability trait. Enhanced steaks had greater (P < 0.05) juiciness, tenderness, flavor liking, and overall liking ratings than all non-enhanced treatments, regardless of grade. Consumer juiciness, tenderness, and overall liking scores increased (P < 0.05) as DOD decreased. Trained sensory panelists rated all enhanced treatments similar (P > 0.05) for initial and sustained juiciness, myofibrillar tenderness, and overall tenderness and greater (P < 0.05) than all non-enhanced treatments, other than non-enhanced Prime, for the same traits. Trained sensory panel ratings increased (P < 0.05) as DOD decreased for sustained juiciness, and both myofibrillar and overall tenderness. Moreover, Warner-Bratzler shear force values were similar (P > 0.05) among all enhanced treatments, and lower (P < 0.05) than non-enhanced Low Choice and Low Select treatments. Results from this study indicate marbling level has no impact on the palatability traits of enhanced strip loin steaks. Therefore, enhancement of higher valued, high marbled cuts does not provide additional palatability benefits over low marbled cuts, as enhancement does not provide an additive effect with marbling on beef eating quality.

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Section: Proximate Analysismentioning

confidence: 99%

Section: Objective Measuresmentioning

confidence: 99%

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

McKillip

Wilfong

Gonzalez

et al. 2017

Meat and Muscle Biology

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show abstract

“…Samples were cubed, submerged in liquid nitrogen, placed in a blender (Vita-Mix Corp., Cleveland, OH; model number VM0100A), and pulverized to form beef homogenates. Powdered samples were double packed in VWR sample bags (BPR-4590 VW1; VWR International, Radnor, PA) and stored at −80°C for subsequent analysis (Martin et al, 2013).…”

Section: Sample Preparation For Proximate Ph and Fatty Acid Analysismentioning

confidence: 99%

Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef1

Chail

Legako

Pitcher

et al. 2016

Journal of Animal Science

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Consumer liking, proximate composition, pH, Warner-Bratzler shear force, fatty acid composition, and volatile compounds were determined from the LM (longissimus thoracis) of cattle ( = 6 per diet) finished on conventional feedlot (USUGrain), legume, and grass forage diets. Forage diets included a condensed tannin-containing perennial legume, birdsfoot trefoil (; USUBFT), and a grass, meadow brome ( Rehmann; USUGrass). Moreover, representative retail forage (USDA Certified Organic Grass-fed [OrgGrass]) and conventional beef (USDA Choice, Grain-fed; ChGrain) were investigated ( = 6 per retail type). The ChGrain had the greatest ( < 0.05) intramuscular fat (IMF) percentage followed by USUGrain, the IMF percentage of which was greater ( < 0.05) than that of USUGrass and OrgGrass. The IMF content of USUBFT was similar ( > 0.05) to that of both USUGrain and USUGrass. Both grain-finished beef treatments were rated greater ( < 0.05) for flavor, tenderness, fattiness, juiciness, and overall liking compared with USUGrass and OrgGrass. Consumer liking of USUBFT beef tenderness, fattiness, and overall liking were comparable ( > 0.05) with that of USUGrain and ChGrain. Flavor liking was rated greatest ( < 0.05) for USUGrain and ChGrain, and that of USUBFT was intermediate ( > 0.05) to those of ChGrain, USUGrass, and OrgGrass. Cumulative SFA and MUFA concentrations were greatest ( < 0.05) in ChGrain and USUGrain, whereas USUGrass and OrgGrass had lower ( < 0.05) concentrations. Concentrations of cumulative SFA and MUFA in USUBFT were intermediate and similar ( > 0.05) to those of USUGrain and USUGrass. Each forage-finished beef treatment, USUGrass, OrgGrass, and USUBFT, had lower ( < 0.001) ratios of -6:-3 fatty acids. Hexanal was the most numerically abundant volatile compound. The concentration of hexanal increased with increasing concentrations of total PUFA. Among all the lipid degradation products (aldehydes, alcohols, furans, carboxylic acids, and ketones) measured in this study, there was an overall trend toward greater quantities in grain-finished products, lower quantities in USUGrass and OrgGrass, and intermediate quantities in USUBFT. This trend was in agreement with IMF content, fatty acid concentrations, and sensory attributes. These results suggest an opportunity for a birdsfoot trefoil finishing program, which results in beef comparable in sensory quality with grain-finished beef but with reduced -6 and SFA, similar to grass-finished beef.

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“…Entry and exit time was recorded for each cut, and cuts were cooked for a set time of 150 min due to the large amount of bone present on this cut. This protocol for braising was previously approved for use with beef during completion of the Nutrient Database Improvement study (Martin et al, 2013). Stainless steel tongs were used to remove the shank cross-cut and cuts were placed in a colander and allowed to cool for 10 min.…”

Section: Braisingmentioning

confidence: 99%

Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts

et al. 2019

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Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate

Cited by 15 publications

References 16 publications

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef1

Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts

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