scholarly journals Investigation 0f Beef Brisket Palatability from Three USDA Quality Grades

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
W. T. Fletcher ◽  
N. C. Fletcher ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
D. R. Woerner ◽  
...  
Keyword(s):  
Food Service ◽  
Aluminum Foil ◽  
Black Pepper ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Individual Sample ◽  
Consumer Evaluation ◽  
Quality Grade ◽  
Flat Portion

ObjectivesBarbecuing and smoked meat continues to grow in popularity for food service and consumers at home. However, little research has examined the eating quality differences of point (pectoralis superficialis) and flat (pectoralis profundi) muscles across USDA quality grade. The objective of this study was to investigate differences in smoked beef brisket palatability from three USDA quality grades.Materials and MethodsBeef briskets from the USDA Prime, Average Choice, and Select quality grades (n = 54; 18 per treatment) were collected at a commercial abattoir in Omaha, NE. Briskets were trimmed to 6 mm of external fat, seasoned with a blend of 1:1 coarse kosher salt/coarse black pepper by hand (0.05% of the brisket raw weight), and were held at 2–4° for 12 h prior to cooking. Briskets were cooked in an electric pellet smoker utilizing Gold Blend Hardwood Pellets (red oak, hickory, and maple wood) for ∼4 h to an internal temperature of 63°C; wrapped in aluminum foil, placed back in the smoker for ∼4 h, and cooked to 93°C, then held in an insulated cooler until slicing. Approximately 90 min prior to serving, briskets were separated in point and flat portions, and then sliced (6 mm × 50 mm x cooked depth) perpendicular to the muscle fiber for consumer evaluation and held in warmers at (∼50°C) until serving. Each consumer (n = 360) received six test samples representing all quality grade × muscle combinations to evaluate tenderness, juiciness, flavor liking, overall liking, as well as the acceptability of these traits. Additionally, willingness to pay (WTP) was collected on an individual sample basis.ResultsAn 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 between quality grades of the point portions for tenderness, juiciness, flavor and overall liking (P > 0.05). Point samples, regardless of quality grade were scored greater than Prime flat samples, which were intermediate (P < 0.05). Consumers similarly (P > 0.05) scored Choice and Select flat samples lower for all palatability traits compared to all other treatment combinations. In alignment with palatability traits, consumers were willing to pay the most for point portions, regardless of quality grade (P < 0.05). Consumers WTP of the Prime flat portion was intermediate, and consumers were willing to pay the least for Choice and Select flat portions (P < 0.05).Consumer acceptability followed similar trends as palatability scores. However, a greater proportion of consumers classified Choice and Select point samples as acceptable than that of Prime point samples in all categories of acceptability (P < 0.05). Consumers struggled to distinguish differences in acceptability for Choice and Select flat portions (P > 0.05) in all factors except juiciness acceptability.ConclusionQuality 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. Briskets from the Prime flat portions had greater eating quality than Choice and Select briskets from the flat portion, and consumers were willing to pay more for what they perceived as superior eating quality. This data suggests that unless consumers prefer the flat portion of the brisket there is no benefit to paying the premium for a prime brisket from a palatability standpoint.

A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 483 ◽  
Author(s):  
A. B. Pleasants ◽  
J.M. Thompson ◽  
D.W. Pethick
Keyword(s):  
Consumer Perception ◽  
Eating Quality ◽  
Consumer Evaluation ◽  
Meat Eating ◽  
Consumer Expectation ◽  
Sheep Meat ◽  
Quality Classification ◽  
Sensory Score ◽  
Quality Grade

A probabilistic model of consumer perception of sheep meat eating quality is constructed on the basis of a sensory score derived from consumer evaluation of tenderness, juiciness, flavour and overall liking. The model includes consideration of the variability of the sensory score within a mob, the probability that meat with a given sensory score will be perceived by the consumer as correctly classified, and the distribution of the average sensory score within an eating quality grade. Based on this information the model can calculate the frequency with which sheep meat given a sensory score that will fail to meet the consumer expectation of the allocated eating quality grade. The model provides a basis for integrating the information gathered on sheep meat eating quality to formulate a method of classification and to quantify the reliability of this classification. This information can be applied in a variety of ways to evaluate the efficacy, financial or otherwise, of a retailer adopting a given sheep meat eating quality classification based on the nominated eating quality score.

Eating quality evaluation of meat from the crossbred lamb progeny of three terminal sire breeds

1992 ◽  
Vol 1992 ◽  
pp. 177-177
Author(s):  
M. Ellis ◽  
G.M. Webster ◽  
I. Brown ◽  
B.G. Merrell
Keyword(s):  
Growth Performance ◽  
Quality Evaluation ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Carcass Quality ◽  
Terminal Sire

Consumer acceptability of lamb is ultimately determined by the eating quality of the meat. This paper reports on the eating quality evaluation of lean samples obtained from carcasses of crossbred lambs sired by Suffolk, Texel and Charollais rams.The lambs used in this study were part of a larger experiment to compare the growth performance and carcass quality of lambs sired by rams of the Suffolk, Texel and Charollais breeds (Merrell, Webster and Ellis, 1990: BSAP Occasional Publication No. 14, pp. 169-172).An upland flock of approximately 350 Mule (Bluefaced Leicester ♂ x Scottish Blackface ♀) was used to produce the lambs. Eight unrelated rams of each of the three sire breeds were mated to the ewes over two years (4 rams per breed per year). Their crossbred progeny were selected for slaughter when it was estimated that they would produce carcasses of Meat and Livestock Commission fat class 2 to 3L. All lambs had been multiple-born and reared as twins.

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

Sensory and Consumer Testing of Heat from Ram Lambs

1988 ◽  
Vol 1988 ◽  
pp. 50-50
Author(s):  
E. Uransfield ◽  
G.R. Nute ◽  
B. Walters
Keyword(s):  
Meat Quality ◽  
Eating Quality ◽  
Efficient Production ◽  
Consumer Evaluation ◽  
Ewe Lambs ◽  
Ram Lambs ◽  
Consumer Testing ◽  
The Uk ◽  
Entire Male

Consumption of lamb in the UK has declined from 149g per person per week in 1970 to 93g in 1985 despite a reduction, in real terms, in its cost. Circumstantial evidence suggests that the decline is, in part, due to its excessive fatness. The use of entire male cattle and pigs increases the efficient production of lean meat and boars are now widely used. Although a similar potential has been recognised for lamb, British producers have maintained a policy of castration of lambs and butchers seem reluctant to sell meat from ram lambs because they suspect it may be inferior in eating quality. This work on sensory and consumer evaluation of meat from ram, castrate and ewe lambs was therefore conducted and forms part of an assessment of carcass and meat quality of entire Down cross lambs from crossbred ewes on improved hill grazing.Forty-two lambs, comprising a balance of seven of each of entire male, castrate and ewe lambs from both Dorset Down and Suffolk sires, were reared at Redesdale EHF and slaughtered in August in a commercial abattoir. Hot carcasses ranged from 13 to 22 kg. To avoid the likelihood of induced toughness using conventional chilling conditions, all the carcasses were placed, at 2 hours after slaughter in a refrigerated vehicle operating at 10°C for transportation to Bristol.

scholarly journals A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

2020 ◽  
Vol 33 (8) ◽  
pp. 1339-1351
Author(s):  
Seung-Hoon Jwa ◽  
Yong-An Kim ◽  
Van-Ba Hoa ◽  
In-Ho Hwang
Keyword(s):  
Microbiological Quality ◽  
Flavor Compounds ◽  
Eating Quality ◽  
Low Grade ◽  
Overall Acceptability ◽  
Quality Grade ◽  
Beef Steaks ◽  
Sous Vide ◽  
Grade 3

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins.Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4°C. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55°C for 5 h and then raised to 60°C for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties.Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores.Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

scholarly journals Effects of selected fruit development factors on the quality and acceptability of vacuum-fried EVIARC sweet jackfruit (Artocarpus heterophylus Lam.) pulp

2019 ◽  
pp. 122-137
Author(s):  
Roberta Lauzon ◽  
Lorina Galvez ◽  
Felix Amestoso ◽  
Jennelyn Vinculado
Keyword(s):  
Significant Influence ◽  
Fruit Development ◽  
Sensory Attributes ◽  
Consumer Acceptability ◽  
State University ◽  
Consumer Evaluation ◽  
Fruit Maturity ◽  
Acceptability Rating ◽  
The Ideal

The study was undertaken to evaluate the effects of fruit development and conditions on the quality and acceptability of fresh and vacuum-fried jackfruit pulp from EVIARC Sweet variety. Four maturity periods, namely, 85, 88, 91 and 94 days after bagging of fruits were considered in the study. Effect of fruit location on tree and pulp location in fruit, as well as size and thickness of pulp were the conditions evaluated. Physicochemical properties like pH, TTA, TSS, thickness and pectin of fresh ripe pulp were evaluated while sensory attributes of vacuum-fried jackfruit pulp were determined. The attributes evaluated by semi-trained panelists were color, aroma, taste, texture, oiliness and general acceptability of vacuum-fried jackfruit pulp. Consumer acceptability was determined by subjecting the product to consumer evaluation employing students, faculty, staff, housewives and guests of the Visayas State University. It was found that fruit maturity significantly affected the quality of vacuum-fried jackfruit pulp. The ideal maturity of jackfruit for vacuum fried pulp production is 88 days after bagging. Fruit location on tree has significant influence on pH, TSS and TA while the pulp location in fruit has significant influence on pH, TSS and thickness. The pulp thickness did not influence the sensory acceptability ratings of all the sensory attributes. The pulp size only influenced the taste acceptability rating of the product. The taste attribute of vacuum-fried jackfruit pulp was significantly affected by the fruit location on tree, location of pulp in fruit, and pulp size. Worth noting is that mean acceptability rating still fell under the moderately acceptable level of the scale and the products were acceptable among consumers.

scholarly journals Effect of Enhancement of Two Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of US Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
B. I. Mills ◽  
N. C. Hardcastle ◽  
A. J. Garmyn ◽  
M. F. Miller
Keyword(s):  
Fixed Effects ◽  
Sodium Tripolyphosphate ◽  
Potato Starch ◽  
Fixed Time ◽  
Eating Quality ◽  
Functional Ingredients ◽  
Quality Grade ◽  
Longissimus Lumborum ◽  
Texas Tech University

ObjectivesConsumers are increasingly searching for more natural and healthier foods that avoid ingredients like phosphates (“clean label”). The objective of this study was to determine the effects of enhancement ingredients and quality grade on the eating quality of longissimus lumborum and semitendinosus.Materials and MethodsStrip loins (n = 36) and eye of rounds (n = 31) were collected from beef carcasses to equally represent USDA Prime, Average Choice, and Select quality grades at a commercial packing facility in Omaha, NE. Subprimals were shipped under refrigeration (0 to 2°C) to the Texas Tech University for processing. Subprimals were trimmed of all accessory muscles, external fat, and connective tissue, leaving longissimus lumborum (LL) and semitendinosus (ST). Each subprimal was equally portioned into 6 sections. One section served as a non-enhanced control (CON), while the remaining 5 sections were injected with 112% of green weight with water, salt, and either sodium tripolyphosphate (STP), native potato starch (NPS), sodium carbonate (SC), sodium bicarbonate (SB), or beef flavoring (BF). Sections were cut into steak pieces (5 × 5 × 2.5-cm thick) and frozen at 40 d postmortem. Steak pieces were cooked to a targeted medium degree of doneness on a clamshell grill using a fixed time cooking schedule. Each sample was portioned and served warm to 2 consumer panelists. Panelists (n = 1380) rated each sample for tenderness, juiciness, flavor, and overall liking on an anchored 100-mm line scale. During a session, panelists evaluated 6 samples representing each treatment combination, arranged in a predetermined, balanced order. Data were analyzed using PROC GLIMMIX (SAS) with fixed effects of muscle, enhancement, quality grade, and their interactions (α = 0.05).ResultsNo two-way or three-way interactions were detected for any palatability trait (P > 0.05). Enhancement ingredients influenced tenderness, juiciness, flavor, and overall liking (P < 0.01), regardless of muscle or quality grade. Samples from SC and SB had greater (P < 0.05) tenderness scores than samples enhanced with any other ingredient, except PS. Meanwhile, CON samples were the least tender, and STP was scored lowest for tenderness of the enhanced treatments (P < 0.05). Samples enhanced with BF, SC, and SB were rated juicier than STP and all enhanced samples were rated juicier than CON (P < 0.05). Samples enhanced with BF, SC, SB, and NPS were all similarly rated with greater flavor and overall liking than STP (P < 0.05), which was intermediate, and CON had the lowest flavor and overall liking compared to all other treatments (P < 0.05). Quality grade also affected tenderness, juiciness, flavor and overall liking (P < 0.05). Prime samples received the greatest ratings for all traits, over Average Choice, which was intermediate, and Select samples were scored lowest for all palatability traits. Lastly, muscle influenced all palatability traits (P < 0.01). Longissimus lumborum samples were more tender, juicier, more flavorful, and liked more than semitendinosus samples (P < 0.01).ConclusionResults showed consumers liked alternative functional ingredients over enhancement with phosphate and non-enhanced beef. This shows clean label ingredients are not only effective in increasing palatability but had superior eating quality over enhancement with phosphate.

Carcass cut-out value and eating quality of longisssimus muscle from serially harvested savannah-raised Brahman-influenced cattle and water buffaloes in Venezuela

2016 ◽  
Vol 56 (12) ◽  
pp. 2093 ◽  
Author(s):  
N. Huerta-Leidenz ◽  
A. Rodas-González ◽  
A. Vidal ◽  
J. Lopez-Nuñez ◽  
O. Colina
Keyword(s):  
Shear Force ◽  
Water Buffalo ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Riverine Water ◽  
Buffalo Meat ◽  
Lower Shear ◽  
Brahman Steers ◽  
Sensorial Attributes

Males (n = 132) of riverine water buffalo (Buffalo) and Brahman-influenced cattle (Brahman) were reared alike and serially harvested at four different ages (7, 17, 19 and 24 months) to compare cutting yield (%), eating quality and consumer acceptability of cube-roll steaks at 19 and 24 months of age (MOA), and to examine post-weaning castration effects. Brahman bulls outperformed Brahman steers and Buffalo male classes in the proportion of chuck-roll, medium-value and total valuable cuts (P < 0.05). At all harvest ages, Buffalo carcasses yielded higher (P < 0.05) percentages of trimmed fat, which resulted in a sustained decline of the proportion of total lean, edible cuts. Buffalo meat had a lower shear-force value and a higher proportion of tender steaks than did Brahman at 7 and 24 MOA (P < 0.05). Whereas trained panellists detected differences in sensorial attributes only at 7 months [when Buffalo steaks were rated as more tender and flavourful (P < 0.05) than Brahman steaks], consumer acceptability ratings for Buffalo meat trended to be higher when harvested at 19 and 24 MOA (P < 0.1). The increasing proportion of boneless lean cuts with age gives Brahman a clear, commercial advantage over Buffalo; however, Buffalo produces meat as juicy and flavourful as that of Brahman and exhibits superior eating quality if harvested at 7 or 24 MOA.

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