Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Abstract

The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select. Additional strip loins from each grade were enhanced to 108% with a water, salt, and alkaline phosphate solution. Steaks from each treatment were cooked to 3 degrees of doneness (DOD; Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). Consumer panelists rated all enhanced treatments similar (P > 0.05) for each palatability trait. Enhanced steaks had greater (P < 0.05) juiciness, tenderness, flavor liking, and overall liking ratings than all non-enhanced treatments, regardless of grade. Consumer juiciness, tenderness, and overall liking scores increased (P < 0.05) as DOD decreased. Trained sensory panelists rated all enhanced treatments similar (P > 0.05) for initial and sustained juiciness, myofibrillar tenderness, and overall tenderness and greater (P < 0.05) than all non-enhanced treatments, other than non-enhanced Prime, for the same traits. Trained sensory panel ratings increased (P < 0.05) as DOD decreased for sustained juiciness, and both myofibrillar and overall tenderness. Moreover, Warner-Bratzler shear force values were similar (P > 0.05) among all enhanced treatments, and lower (P < 0.05) than non-enhanced Low Choice and Low Select treatments. Results from this study indicate marbling level has no impact on the palatability traits of enhanced strip loin steaks. Therefore, enhancement of higher valued, high marbled cuts does not provide additional palatability benefits over low marbled cuts, as enhancement does not provide an additive effect with marbling on beef eating quality.