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

McKillip, K. V.; Wilfong, A. K.; Gonzalez, J. M.; Houser, T. A.; Unruh, John A.; Boyle, Elizabeth A. E.; O’Quinn, T. G.

doi:10.22175/mmb2017.06.0033

Cited by 21 publications

(36 citation statements)

References 39 publications

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“…Several studies have shown 51% to 76% of consumers prefer steaks cooked to a medium or higher DOD (Cox et al, 1997;Schmidt et al, 2002;McKillip et al, 2017b) and therefore further examination of this theory could benefit the industry by identifying products that will meet consumer eating expectations based on their preferred degree of doneness. Thus, the objectives of this study were to evaluate the extent marbling and enhancement compensate for reduced beef palatability at elevated degrees of doneness and to determine the relationship of residual moisture and fat in cooked steaks to beef palatability, specifically beef juiciness.…”

Section: Introductionmentioning

confidence: 99%

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

Drey

Prill

Olson

et al. 2018

Journal of Animal Science

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The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to determine the relationship of residual moisture and fat in cooked steaks to beef palatability, specifically beef juiciness. Paired strip loins (IMPS # 180) were collected to equally represent five quality treatments [Prime, Top Choice (modest and moderate marbling), Low Choice, Select, and Select Enhanced (110% of raw weight)]. Steaks were grouped into sets of three consecutively cut steaks and randomly assigned a degree of doneness (DOD): very-rare (VR; 55 °C), rare (R; 60 °C), medium-rare (MR; 63 °C), medium (M; 71 °C), well done (WD; 77 °C), or very well done (VWD; 82 °C). Samples were subjected to consumer and trained sensory evaluation, Warner-Braztler shear force (WBSF), slice shear force (SSF), pressed juice percentage (PJP) evaluation, and raw and cooked proximate analysis. There were no (P > 0.05) quality treatment × DOD interactions for consumer sensory ratings, indicating increased DOD had the same negative impact regardless of marbling level. There was a quality treatment × DOD interaction (P < 0.05) for the percentage of steaks rated acceptable by consumers for juiciness. Increased marbling modified the point in which steaks became unacceptable for juiciness. Similarly, there was a quality treatment × DOD interaction (P < 0.05) for trained juiciness ratings. When cooked to MR and lower, Prime was rated only 8% to 18% higher (P < 0.05) than Select for trained juiciness ratings, but was rated 38% to 123% higher (P < 0.05) than Select when cooked to M and higher. Besides cooking loss, combined cooked moisture and fat percentage was more highly associated (P < 0.01) to consumer juiciness (r = 0.69) and trained initial (r = 0.84) and sustained (r = 0.85) juiciness ratings than all other objective evaluations. Using regression analyses, cooked moisture and fat percentages, alone, were poor indicators of consumer and trained juiciness ratings. However, when combined, the regression equations explained 45%, 74%, and 69% of the variation in consumer, trained initial, and trained sustained juiciness ratings, respectively. These results indicate that increased marbling levels only offer "insurance" for juiciness of steaks that are cooked to high degrees of doneness, but not for other palatability traits. Additionally, cooked residual moisture and fat percentages, when combined, are a good indicator of sensory juiciness ratings.

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Section: Introductionmentioning

confidence: 99%

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

Drey

Prill

Olson

et al. 2018

Journal of Animal Science

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“…Greater detail in regards to sample collection, fabrication, cookery, and sensory evaluation of samples used in this phase of the study is provided by McKillip et al (2017).…”

Section: Experimental Treatments and Sample Preparation -Phasementioning

confidence: 99%

“…Steaks representing a variety of USDA quality grades and enhancement levels were cooked to 3 degrees of doneness and evaluated for PJP [data reported by McKillip et al (2017)]. These PJP values were used to sort the steaks into the various categories identified by Lucherk et al (2017).…”

Section: Accuracy Of Pjp For Sorting Steaks For Juicinessmentioning

confidence: 99%

“…These PJP values were used to sort the steaks into the various categories identified by Lucherk et al (2017). Paired samples were then evaluated by both consumer panelists and trained panelists for juiciness on 100 mm line scales, with 0 labeled as extremely dry, 100 labeled as extremely juicy and 50 labeled as neither dry nor juicy [data reported by McKillip et al (2017)]. Within each threshold range, the percentage of samples rated juicy (average sensory panel juiciness score of > 50) by sensory panelists was determined and compared to the predicted percentage to determine the accuracy of the threshold values.…”

Section: Accuracy Of Pjp For Sorting Steaks For Juicinessmentioning

confidence: 99%

“…Data from untrained consumer panelists inherently possesses a greater amount of variation than trained sensory panel data. This is clearly indicated by the amount of variation in sensory panel data accounted for by objective measures of both tenderness (WBSF and SSF) and juiciness (PJP) reported by McKillip et al (2017). However, thresholds used for juiciness segregation and potential marketing will ultimately be required to meet the standards of consumers who purchase and consume the product in home or in restaurant.…”

Section: Accuracy Of Pjp For Sorting Steaks For Juicinessmentioning

confidence: 99%

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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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Juiciness Intrinsic Character

Holloway

2019

Red Meat Science and Production

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

Cited by 21 publications

References 39 publications

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

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

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

Juiciness Intrinsic Character

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