Abstract
Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average post-fabrication aging time of steaks at retail establishments was 25.9 d with a range of 6 to 102 d, and those from foodservice establishments averaged 31.5 d with a range of 3 to 91 d. The retail steaks with the lowest WBS value (P < 0.05) was the boneless top loin, compared to the top round steaks, which had the higher (P < 0.05) average WBS value. For the foodservice sector, top loin and ribeye steaks had the lowest (P < 0.05) WBS values, whereas the top sirloin represented the highest (P < 0.05) WBS values. The top blade retail steaks received among the highest consumer ratings (P < 0.05), whereas the top round and bottom round steaks received among the lowest (P < 0.05) consumer ratings for overall liking, tenderness liking, tenderness level, flavor liking, and juiciness liking. For the foodservice sector, the ribeye and top loin steaks were rated higher (P < 0.05) than top sirloin steaks for all consumer rating categories. The WBS values and sensory ratings were comparable to previous surveys, indicating no substantial changes in tenderness. Additional emphasis in improving the tenderness of top and bottom round steaks is necessary to increase consumer acceptability of these cuts.
Highlights
The 2015 National Beef Tenderness Survey (NBTS) is the fifth installment in a series of surveys conducted in the United States (Brooks et al, 2000, Guelker et al, 2013, Igo et al, 2015, Shackelford et al, 1991, Voges et al, 2007)
These studies serve as a beneficial resource to the beef industry and consum
All previous NBTS have stated that retail cuts from the round continue to be less tender and have less desirable consumer sensory evaluations (Brooks et al, 2000, Guelker et al, 2013, Shackelford et al, 1991, Voges et al, 2007)
Summary
The 2015 National Beef Tenderness Survey (NBTS) is the fifth installment in a series of surveys conducted in the United States (Brooks et al, 2000, Guelker et al, 2013, Igo et al, 2015, Shackelford et al, 1991, Voges et al, 2007). These studies serve as a beneficial resource to the beef industry and consum-.
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