Abstract
The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (modest00 to moderate100), Low Choice, and Select]. Steaks were assigned to 1 of 3 DOD: rare (60°C), medium (71°C), and well-done (77°C). Steaks were allocated to either consumer sensory analysis, trained sensory analysis, fat and moisture analysis, or Warner-Bratzler shear force (WBSF). There were no interactions (P > 0.05) for all consumer ratings of palatability traits, indicating increases in DOD had the same impact across all quality grades. Prime steaks had greater (P < 0.05) juiciness ratings than all other quality grades, except for Top Choice. As DOD increased, consumer ratings and the percentage of steaks rated acceptable for each palatability trait decreased (P < 0.05; rare > medium > well-done). There was a quality grade × DOD interaction (P < 0.05) for trained sensory panel juiciness scores. When cooked to medium, Prime and Top Choice steaks were rated higher (P < 0.05) for juiciness than Low Choice and Select steaks, while there were no differences at all other DOD. Similar to consumer ratings, trained panel ratings of tenderness decreased (P < 0.05) as DOD increased (rare > medium > well-done). Lastly, there was no quality grade by DOD interaction (P > 0.05) for Warner-Bratzler shear force. These results indicate that regardless of the DOD top sirloin steaks are cooked to, quality grade had minimal impact on palatability. Therefore, it is unnecessary for consumers, retailers, and foodservice to pay premium prices for higher quality top sirloin steaks, as the same eating experience will be provided.
Highlights
Top sirloin steaks are one of the most common steaks ordered in restaurants (Schmidt et al, 2002)
Multiple studies have demonstrated that within the M. longissimus lumborum (LL), as degrees of doneness (DOD) increases, elevated marbling compensates for the decreased palatability associated with elevated DOD (Lucherk et al, 2016; Drey et al, 2019)
Our study found that quality grade had no effect on the consumer palatability ratings of tenderness, flavor, and overall like in top sirloin steaks, with juiciness being the only trait impacted by quality grade
Summary
Top sirloin steaks are one of the most common steaks ordered in restaurants (Schmidt et al, 2002). Foodservice establishments commonly offer these steaks as a less expensive alternative to more expensive cuts, such as strip steaks, ribeyes, and tenderloins (USDA, 2019a, 2019b). This price advantage is because this cut is typically tougher, with more inconsistent palatability characteristics compared to other middle meats (Morgan et al, 1991; Neely et al, 1998). Multiple studies have demonstrated that within the M. longissimus lumborum (LL), as DOD increases, elevated marbling compensates for the decreased palatability associated with elevated DOD (Lucherk et al, 2016; Drey et al, 2019).
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