QUALITY GRADE, PORTION SIZE, NEEDLE TENDERIZATION AND COOKERY METHOD EFFECTS ON COOKING CHARACTERISTICS AND PALATABILITY TRAITS OF PORTIONED STRIP LOIN AND TOP SIRLOIN STEAKS

Abstract

Strip Loin (IMP # 1180A) and Top Sirloin Center Cut steaks (IMP # 1184B) purchased from a foodservice purveyor and aged 21 days were used to evaluate cookery method, needle tenderization, quality grade and portion size effects on palatability and cooking characteristics. Both steak types were distributed across 4 quality grade classes (USDA Select = S, USDA Choice = C, USDA Prime = P, and Certified Angus BeefTM= UC), 2 portion sizes (strip loins, 283 and 397 g; top sirloins, 255 and 340 g), 2 tenderization treatments (needle tenderized = T and nontenderized = NT) and 2 cooking methods (Clamshell® broiler-grill = CS and electric grill = FW). Cook time/100 g was lower (P 0.05) sensory tenderness in the strips or sirloin steaks. Sensory tenderness scores were lower (P 0.05) sensory tenderness in the strips steaks but improved sensory tenderness scores in the sirloin steaks. A needle tenderization by quality class interaction in the sirloins showed that T steaks from the S, C and UC classes were more tender than NT steaks; however, tenderization did not affect tenderness of P steaks. Collectively these data suggest that rapid cookery systems (i.e., Clamshell®) can reduce cooking time in portioned foodservice strip and top sirloin steaks without detrimental effects on palatability.