Abstract
Introduction Beef tenderness, juiciness, and flavor contribute to consumer satisfaction and therefore price differentiation of beef products. Ground beef is the most commonly consumed beef product in the United States. Historically, the source of ground beef comes from lower quality cuts, trimmings from subprimals, and subprimals from cull cows; however, alternative grinds from whole and/or premium quality subprimals are becoming more popular with consumers. Subprimals from the chuck and round are logical subprimals that could be used for premium ground beef production because they cost less than other subprimals, such as those from the rib and loin. Ground beef products from higher quality grades such as Premium Choice (upper two-thirds of Choice) offer merchandising potential and are commonly utilized as a higher-quality product. The inherent lean and fat property differences that may exist in these subprimals could potentially influence palatability of the resulting ground beef products.
Highlights
Beef tenderness, juiciness, and flavor contribute to consumer satisfaction and price differentiation of beef products
Our objective was to determine the effects of two subprimal types, two quality grades (Premium Choice and Select), and three vacuum-packaged storage aging times before processing (7, 21, and 42 days) on ground beef patty sensory properties
The source of ground beef comes from lower quality cuts, trimmings from subprimals, and subprimals from cull cows; alternative grinds from whole and/or premium quality subprimals are becoming more popular with consumers
Summary
Juiciness, and flavor contribute to consumer satisfaction and price differentiation of beef products. Ground beef is the most commonly consumed beef product in the United States. The source of ground beef comes from lower quality cuts, trimmings from subprimals, and subprimals from cull cows; alternative grinds from whole and/or premium quality subprimals are becoming more popular with consumers. The inherent lean and fat property differences that may exist in these subprimals could potentially influence palatability of the resulting ground beef products. Subprimals can be stored in a vacuum package for extended periods of time at low storage temperatures. Extended vacuum storage before grinding could affect biochemical, oxidative, and microbial properties of these subprimals and influence sensory properties. Our objective was to determine the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-packaged storage aging times before processing (7, 21, and 42 days) on ground beef patty sensory properties
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