Abstract
Beef top loin steaks from Top Choice (Modest and Moderate marbling), Choice (primarily Small marbling), and Select (Slight marbling) beef strip loins from Texas and Non-Texas (Kansas, Nebraska, and Colorado) beef processing establishments were obtained to determine the role of source and USDA grade/brand category on consumer sensory panel and Warner-Bratzler shear (WBS) evaluations. The number of strip loins obtained were 58 Texas Top Choice, 54 Texas Choice, and 56 Texas Select and 60 Non-Texas Top Choice, 52 Non-Texas Choice, and 58 Non-Texas Select. There were source × USDA grade/brand category interactions for overall liking (P = 0.012) and tenderness liking (P = 0.002) in which the Texas Top Choice steaks received ratings that did not differ (P > 0.05) from Texas Select steaks but did differ (P < 0.05) from the Non-Texas Top Choice steaks. There were no (P = 0.079) differences in WBS values for steaks from the 2 sources even though the P value approached significance. For USDA quality grade/brand category, there were differences (P < 0.001) in WBS values, but not in the direction one might expect: Choice steaks had the lowest (P < 0.05) WBS values compared with those from Top Choice and Select steaks, which did not differ (P > 0.05) from each other. Percentage dis- tribution of WBS values according to tenderness categories showed that all of the Top Choice and Choice steaks, regardless of source, had values that met the threshold values for Very Tender (WBS < 31.4 N) or Tender (31.4 N < WBS < 38.3 N). While geographic purchasing biases may remain, these data assist in supporting informed decisions regarding palatability and consumer acceptability as functions of beef sourcing.
Highlights
In the 1990s, because of real or perceived bias against beef originating from Texas, we were asked to participate in a project designed to address this issue
This differentiation between Texas and Northern establishments arose from our discussions with personnel from some of the large beef processing companies that indicated that oftentimes customers would request that beef be sourced from Northern plants rather than their establishments located in Texas
In the present study, we evaluated beef top loin steaks from 3 US Department of Agriculture (USDA) quality grade/brand categories—(1) Top Choice, (2) Choice, and (3) Select—and 2 geographic sources—establishments (1) from Texas and (2) from Colorado, Kansas, and Nebraska —to offer some insight into how these factors impact palatability as measured by consumer sensory ratings and Warner-Bratzler shear (WBS) force values
Summary
The “Texas Perception Study” (Savell et al, 1996) was a collaborative effort to ascertain whether differences between beef from Texas and “Northern” plants (beef processing facilities from Kansas, Nebraska, or Colorado) existed. This differentiation between Texas and Northern establishments arose from our discussions with personnel from some of the large beef processing companies that indicated that oftentimes customers would request that beef be sourced from Northern plants rather than their establishments located in Texas. There are a number of studies that document that percentage Bos indicus breeding (Huffman et al, 1990; Whipple et al, 1990; Pringle et al, 1997) or even phenotypic expression of. Irrespective of the events or factors that formed the bias, a trial was needed to determine the facts about Texas beef
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