Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks

Abstract

Consumer sensory analysis (n = 288) was conducted, along with cooking loss, slice shear force (SSF), pressed juice percentage (PJP), and volatile compound analyses, to evaluate the effects of different dry heat cooking methods. Specifically, an electric clamshell grill (CLAM), flat top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander gas broiler (SAL) were used to cook beef strip loin steaks from 4 USDA quality grades [Prime, Top (upper 2/3) Choice, Low (lower 1/3) Choice, and Select)] to determine the palatability. Cooking method and quality grade influenced (P < 0.01) consumer tenderness, juiciness, flavor liking, and overall liking. Steaks cooked on CHAR had greater (P < 0.05) flavor liking and subsequently greater overall liking than any other cooking method. Steaks cooked on FLAT were scored lower for tenderness and juiciness than any other cooking method (P < 0.05), whereas steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than any other cooking method, excluding FLAT. Overall acceptance was greater (P < 0.05) for steaks cooked on CHAR compared to all other cooking methods, regardless of quality grade. Prime samples had greater scores than Low Choice and Select for tenderness, juiciness, flavor liking, and overall liking (P < 0.05), but Prime did not differ from Top Choice for all traits. No main effects or interactions influenced (P > 0.05) SSF or PJP. Both cooking method and quality grade impacted (P < 0.05) the headspace concentration of some volatile compounds in the alcohol, n-aldehyde, Strecker aldehyde, and furan groups. Cooking method also affected all pyrazines, and quality grade had an effect on 1 ketone (P < 0.05). These results indicate cooking method had a significant impact on consumer palatability ratings and objective measures of beef flavor, and those results were consistent across a range of quality grades.