Abstract
Objective: The objective of this study was to determine palatability traits of beef cuts of differing bone status and quality grade.
Highlights
The evolution of consumer demands and processing practices over the past several decades, in the beef industry, have caused a shift to marketing primarily boneless subprimals (Bass, 2018)
Short loins were fabricated into boneless strip loins with corresponding bone-in tenderloins or bone-in strip loins with boneless tenderloins at Kansas State University
There has been minimal research evaluating the impact of bone on beef palatability and whether the impact depends on quality grade
Summary
Bone-in tenderloins and bone-in ribeyes were rated more flavorful (P < 0.05) than boneless cuts from the same muscle. There were no beef (P > 0.05) flavor intensity differences observed for bone-in and boneless strip steaks. Bone-in strip loin samples were rated juicier (P < 0.05) than tenderloins and boneless ribeye samples. There was no difference (P > 0.05) in the WBSF values for strips and ribeyes, with tenderloin samples having the lowest (P < 0.05) average peak force. The Bottom Line: A similar overall eating experience could be derived from a boneless or bone-in steak from the same cut and quality grade.
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