Beef Flavor Intensity Research Articles

PSVII-22 Effect of Trimming External Fat Before Cooking on Palatability and Calorie Content of Beef Ribeye Steaks

Abstract Consumer concerns about excess dietary fat have increased the practice of removing external fat from beef steaks prior to cooking. This practice, however, may be detrimental to meat eating quality. The objective of this study was to determine the effects of removing the external fat before cooking on the eating quality and calorie content of ribeye steaks. Twenty longissimus thoracis muscles with Canada AAA (n = 10) and AA (n = 10) quality grades (equivalent to USDA Choice and Select, respectively) were obtained from a federally inspected commercial slaughter plant, vacuum packaged and transported under refrigerated conditions to the Lacombe Research and Development Centre (Agriculture and Agri-Food Canada). After an average of 28 d of ageing, the muscles were removed from the vacuum packaging and fabricated into four 2.54-cm steaks. One-half of the steaks were trimmed to 0.635 cm of external fat (cap on). The remaining steaks were completely trimmed of external and seam (kernel) fats (cap off), and the longissimus and spinalis dorsi muscles were combined with butcher’s twine. Steaks were cooked on an electric grill to an endpoint temperature of 74 °C. Subsequently, descriptive sensory analyses were performed by a 10-member trained meat evaluation panel and calorie analyses were conducted. Results: Compared with muscles of AA steaks cooked with cap off, the AA steaks cooked with cap on had longissimus with greater initial and sustained juiciness (P < 0.01) and a tendency towards a smaller proportion of panelists detecting livery off-flavor (P = 0.058) and mealy texture (P = 0.071), and spinalis with a tendency towards fewer panelists detecting unidentified off-flavors (P = 0.096) and spongy texture (P = 0.096). When cooking the AAA steaks with cap on, the longissimus had a decreased frequency of panelists detecting ‘other’ off-flavors (i.e., burnt, rancid, barnyard, stale; P < 0.05) and mushy texture (P < 0.05) and tended to have less off-flavor intensities (P = 0.083), whereas the spinalis had greater beef flavor intensity and desirability (P < 0.05) and fewer panelists tending to detect ‘other’ off-flavors (i.e., burnt, fatty, oily, rancid; P = 0.052), compared with steaks cooked with cap off. The more pronounced flavor effects in the spinalis compared with the longissimus of AAA steaks cooked with cap on could be due to the spinalis having greater endpoint temperatures than the longissimus muscles, which probably caused more Maillard reactions and more efficient fat melting. Regardless of the quality grade and muscle type, cooking steaks with cap on did not increase the calorie content (P > 0.10). Overall, cooking ribeye steaks with external fat had positive effects on juiciness, flavor and texture without increasing the calorie content compared with steaks cooked without external fat. Educating consumers on the benefits of maintaining the external fat while cooking will improve the eating experience of Canadian beef.

Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters

Differences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M. longissimus lumborum (LM) steaks, and high pH LM steaks), cooking method, and internal cook temperature endpoint (END). Steaks were cooked to 58°C and 80°C END utilizing either a George Foreman clamshell grill (GF) or a flat top electric food-service grill (GRILL). Roasts were cooked at low temperatures using a Crock-Pot (CP) cooking to 58°C and 80°C END. Thirty-seven flavor descriptive attributes were evaluated by an expert, trained descriptive beef flavor panel. Heavy beef eaters were recruited in Houston, TX; Olathe, KS; Philadelphia, PA; and Portland, OR. Consumers evaluated overall, flavor, beef flavor, and grill flavor liking using 9-point hedonic scales and beef flavor, grill flavor and off-flavor intensity using 9-point intensity scales. Steaks and roasts differed in descriptive and consumer attributes (P < 0.05). Treatments with higher levels of fat-like, salt, beef identity, and brown/roasted flavor attributes had higher consumer liking ratings (Choice LM or GM GRILL steaks cooked to 58°C or 80°C and Choice GM GRILL steaks cooked to 80°C). Select and Choice BF CP roasts cooked to 58°C or 80°C, Choice GM GF steaks cooked to 80°C, and high pH LM GF steaks cooked to 80°C had the lowest consumer liking scores and higher levels of warmed-over flavor, cardboardy, and liver-like flavor attributes. Heavy beef consumers segmented into 4 classes. Class 4 consumers liked beef regardless of treatment, whereas Class 3 consumers were discerning. Heavy beef eaters discerned differences in beef flavor attributes, and beef flavor was a driver of consumer liking.

29 Impact of Extended Feeding Duration on Trained Panel Analysis of Locally Grown Beef

Abstract The objective of this study was to evaluate the impact of increased finishing weights on trained panel analysis and Warner-Bratzler shear force (WBSF) values of locally grown beef. Angus crossbred steers (n = 48) at an average weight of 340.9 kg were divided among two treatments: short-fed (SF) = 522.7 kg average final weight and long-fed (LF) = 613.6 kg average final weight to simulate a beef direct marketing operation. Cattle were split into two pens (n = 12 calves/treatment in each pen) and each pen had access to four automated feeders, which were filled as needed for ad libitum intake. Body weights were recorded at 28 d intervals throughout the finishing process to determine harvest dates and measure cattle performance. Finished steers were transported to a commercial processing facility. A strip loin was collected from the right side of each carcass approximately 48 hours following harvest. Strip loins were wet aged in the absence of light for 21 d, then cut into 2.54 cm steaks and frozen at -20° C until analysis. Sensory evaluations and WBSF were conducted as outlined by the AMSA Sensory Guidelines to evaluate the traits of juiciness, beef flavor intensity, off-flavor intensity, connective tissue amount, myofibrillar tenderness and overall tenderness. Data were analyzed as a completely randomized design with the fixed effect of final cattle weight and the random effect of panel session. Peak internal temperature was included in the model as a covariate. Statistical differences were determined with α ≤ 0.05 and tendencies were observed between 0.06 to 0.09. No differences were observed between treatment groups for initial or sustained juiciness, myofibrillar tenderness, connective tissue amount or overall tenderness (P ≥ 0.140). Steaks from LF cattle produced lower WBSF scores (P < 0.05) compared with SF cattle. Additionally, steaks from LF cattle produced less off flavors (P = 0.05) than SF cattle. Long fed cattle steaks tended to have a greater beef intensity score (P = 0.08). These results indicate that while LF cattle produce more tender beef with more intense beef flavor and less off-flavors, SF cattle still provide a quality eating experience, with less feed input costs. However, if there are potential processing bottlenecks from reduced processing capacity, long fed cattle will also provide a high-quality eating experience as well.

Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef

The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C. A trained descriptive sensory panel evaluated patties for 17 flavor attributes and 4 texture attributes. Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Distinct differences in sensory and volatile profiles were elucidated (p < 0.05). PBMA possessed decreased beef flavor intensity and increased umami, nutty, smokey-charcoal, and musty/earthy flavor compared to GB. Sensory differences corresponded with pyrazine, furan, ketone, alcohol, and aldehyde concentration differences between products. These data support the conclusion that ground beef and PBMA possess different flavor and texture characteristics. Furthermore, the flavor of PBMA varied among available retail brands.

Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef

High meat pH leads to an undercooked or an abnormal pink appearance in fully-cooked product. High-pressure processing (HPP) promotes protein denaturation. The objective was to evaluate the effects of HPP on cooked steak color and sensory attributes of dark-cutting beef. USDA Choice (mean pH = 5.5) and dark-cutting (mean pH = 6.3) strip loin sections were vacuum packaged and treated with 0 (no HPP), 300, 450, and 600 MPa of pressure for 90 s using chilled water. Steaks were randomly assigned to measure external cooked color, Warner-Bratzler shear force, and trained sensory panel. Applying 300 MPa of pressure improved (P < 0.05) redness of raw dark-cutting steaks compared with control. HPP treatments did not influence (P > 0.05) a* and chroma of the external cooked steak color. HPP treatments also did not affect (P > 0.05) initial juiciness, sustained juiciness, beef flavor intensity, or overall acceptability. However, 600 MPa made dark-cutting steaks tougher and lighter (P < 0.05) in appearance than all other treatments. In conclusion, low (300 MPa) and moderate (450 MPa) pressure levels improved raw steak redness without affecting the eating qualities of dark-cutting cooked steaks. HPP did not minimize the undercooked appearance commonly associated with high-pH beef.

Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods.

The impact of trigeminal oral burn and pungency on taste, flavor, and mouth-feel perception of commercially available foods is underexplored. This study aimed to determine the effect of oral burn sensations evoked by the addition of chili powder to tomato soup, beef burger patties, and curried rice on taste, flavor, and mouth-feel perception. Chili powder was added to tomato soups, beef burger patties, and curried rice at four concentrations. A consumer panel comprising n=66 participants (49 women, 25.5±5.8 years, BMI 22.9±2.8kg/m2 ) assessed taste, flavor, trigeminal, and mouth-feel intensity of all samples using Rate-All-That-Apply methodology. Food matrix consistency strongly impacted oral burn sensations with solid food matrices (beef burger patties and curried rice) suppressing oral burn intensity compared to liquid food matrices (tomato soup). With increasing oral burn intensity, perceived intensity of beef flavor decreased significantly for beef burger patties. Tomato flavor, sweetness, and sourness intensity decreased significantly with increasing oral burn intensity for tomato soups. Perceived burn intensity of all food matrices and beef flavor intensity of beef burger patties differed between infrequent and frequent chili pepper consumers. We conclude that increasing oral burn intensity by the addition of chili pepper powder led to only small reductions in taste and flavor intensity of tomato soups and to little or no changes in flavor and mouth-feel perception of beef burger patties and curried rice. We suggest that reductions in taste, flavor, and mouth-feel intensity caused by oral burn might be more pronounced in liquid (tomato soup) than solid foods (beef burger patties and curried rice). PRACTICAL APPLICATION: There is a growing public and scientific interest in the development of strategies to increase the sensory appeal of healthy foods and beverages. Incorporation of trigeminal stimuli, such as chili peppers or capsaicin (pungent component of chili peppers), can be a strategy to increase sensory appeal of foods and beverages. Little is known about how trigeminal oral burn and pungency influence taste, flavor, and mouth-feel perception of commercially available foods, although it has been well established that taste, flavor, mouth-feel, and trigeminal sensations contribute to product acceptance. By investigating the sensory impact of oral burn on flavor and mouth-feel perception of foods, this study may help to better understand how trigeminal stimuli can be applied to moderate flavor and mouth-feel perception of foods to optimize sensory appeal.

The effects of feeding benzoic acid and/or active dry yeast (Saccharomyces cerevisiae) on fatty acid composition, sensory attributes, and retail shelf-life of beef longissimus thoracis.

Fifty-nine Angus-cross steers (492 ± SD 36 kg) were arranged in a randomized complete block design and assigned to the following dietary treatments for the final 106 days of the finishing phase: no supplementation (CON), 0.5% benzoic acid (ACD), 3 g/steer/d active dry Saccharomyces cerevisiae (YST), or both [0.5% benzoic acid and 3 g/steer/d S. cerevisiae (AY)]. Steers were slaughtered at a commercial facility where longissimus thoracis (IMPS #107 Beef Rib) samples were retrieved and evaluated for fatty acid composition, sensory attributes, and shelf-life during a simulated retail display period. Data (N = 57) were analyzed using dietary treatment as a fixed effect, blocking weight at the beginning of the study as a random effect, and steer as the experimental unit. Muscle pH and proximate composition (moisture and intramuscular lipid) for longissimus samples were not different (P ≥ 0.39) among dietary treatments. Most fatty acid profile values and calculations were not different among dietary treatments (P ≥ 0.10); however, the n-6:n-3 ratio differed (P = 0.01), with ACD samples having lower n-6:n-3 compared with CON and YST samples while AY samples were intermediate and not different from other dietary treatments. The trained sensory panel did not detect differences among dietary treatments (P ≥ 0.23) for juiciness, beef flavor intensity, or off-flavor intensity; however, they did score AY samples as chewier than ACD samples with CON and YST samples intermediate and not different from other dietary treatments. Yet, tenderness was not different when scored by trained panelists (P = 0.10) or measured instrumentally (P = 0.21). Total color change tended to differ (P = 0.09) during the 12-d simulated retail display period with AY samples experiencing less color change compared with YST samples, while CON and ACD samples were intermediate and not different from other dietary treatments. Lipid oxidation (as measured with TBARS) tended to differ (P = 0.08) following the 12-d simulated retail display period with ACD and AY samples experiencing lower levels of oxidation compared with CON, while YST samples were intermediate and not different from other dietary treatments. Overall, these results suggest there were no negative impacts on meat quality when finishing steers were supplemented with either benzoic acid or S. cerevisiae, and there may even be advantages for fatty acid composition and oxidative stability when steers were supplemented with benzoic acid.

229 Effects of High-Pressure Processing on Cooked Color and Sensory Attributes of Dark-Cutting Beef

Abstract Consumers often use meat color to determine doneness. A greater than normal pH of dark-cutting (DC) beef leads to less myoglobin denaturation, resulting in a persistent pink color that negatively impacts the perception of consumers of the cooked beef degree of doneness. High-Pressure Processing (HPP) is a non-thermal pasteurization technology to extend shelf-life. High pressure leads to denaturation of proteins and structural changes. There has been limited research and application utilizing HPP on fresh meat due to the pale color caused by HPP. The objective of the study was to evaluate different HPP levels on cooked steak color and sensory attributes of dark-cutting beef. Eight USDA Choice (mean pH = 5.5) and twelve DC (mean pH = 6.3) strip loins were obtained from a commercial packing plant within 1 d of harvest. Loins were cut into equal sections, vacuum packaged, and assigned HPP levels of 0 (no HPP), 300, 450, and 600 MPa with a holding time of 90 s. Following 48 hours of dark storage, loin sections were cut into 1.9 cm thick steaks, vacuum packaged, and randomly assigned to external cooked color, Warner-Braztler shear force (WBSF), and trained sensory panel. Steaks were cooked and then tempered to 71ºC. A trained sensory panel (n = 6) evaluated initial juiciness, sustained juiciness, tenderness, beef flavor intensity, and overall acceptability. The data were analyzed using the Glimmix Procedure of SAS. HPP treatment did not (P &amp;gt; 0.05) affect initial juiciness, sustained juiciness, beef flavor intensity, or overall acceptability. However, 600 MPa made DC steaks tougher and lighter in appearance (P &amp;lt; 0.05) than all other treatments. HPP treatments did not affect the a* and chroma of the external cooked color. In conclusion, low (300 MPa) and moderate (450 MPa) pressure levels did not have a negative impact on cooked steaks.

Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36 kg GB chubs of 3 different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy protein–based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All 3 GB samples rated higher (P &amp;lt; 0.05) than the 3 GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P &amp;lt; 0.05) juicy, softer (P &amp;lt; 0.05), and lower (P &amp;lt; 0.05) for beef flavor and odor intensity and higher (P &amp;lt; 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P &amp;lt; 0.05) change in shape through cooking and a lower (P &amp;lt; 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P &amp;lt; 0.05) shear force and PJP values than the GB. The color of the GBA differed (P &amp;lt; 0.05) from the GB, with the GB samples being more (P &amp;lt; 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.

Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties

Plant-based ingredients are used as extenders in meat products to enhance nutrition, improve quality, and reduce cost. Pea protein modified via sequential deamidation and conjugation (PGG) exhibited greatly enhanced functionalities compared to the original pea protein (PPI). The objective of this study was to understand the effect of adding 2.5 and 5% PPI or PGG on the cookability, physical and texture properties, and sensory attributes of beef patties in comparison with regular patty. The beef patties containing PGG (especially at 5%) showed significantly decreased cooking loss (20%) and increased moisture and fat retentions compared with the control patty (33% cooking loss). In general, PPI patties exhibited harder texture while PGG patties showed much softer texture than the control. Sensory results indicated that the control patty had higher scores of juiciness and beef flavor intensity and less off flavor than the extended patties, while the PGG patties were tenderer and softer than the control and PPI patties. The patties containing PGG demonstrated some advantageous features in terms of higher fat/water retention, cooking yield, and tender texture, which may be preferred by the elderly or some other consumers. This study presents a novel approach to tailor meat texture using plant proteins.

Meat and sensory quality of major muscles from Angus, Charolais, and Angus crossbred steers with high and low residual feed intake

Effects of residual feed intake (RFI) and genetic group on growth, carcass, and meat quality characteristics of bovine longissimus lumborum (LL), triceps brachii (TB), semimembranosus (SM), and gluteus medius (GM) muscles were investigated using 72 purebred Angus, purebred Charolais, and Angus crossbred steers (n = 24 per genetic group) classified as either high (inefficient) or low (efficient) RFI (n = 12 high and low RFI steers within genetic group). There was no RFI effect (P &gt; 0.05) on growth, carcass, and meat quality measurements except high RFI steers had the highest dry matter intake (P &lt; 0.05), and low RFI TB was rated as having reduced beef flavour intensity and sustained juiciness (P &lt; 0.05). Purebred Angus and Charolais LL and GM had lower shear force values (P &lt; 0.05) than Angus crossbreds and ageing reduced mean shear force values except in TB. For TB, SM, and GM, Angus crossbred steers had the highest mean beef flavour intensity scores, and Charolais SM and TB were less tender than those of Angus crossbred (P &lt; 0.05). Overall, RFI did not influence most meat quality traits; therefore, low RFI animals may contribute to reducing feed costs or environmental impact without compromising meat quality and palatability.

Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef

ObjectivesThere is great opportunity for the beef industry to add value to cuts that are currently marketed as low value cuts (i.e., cuts from the chuck, round, and flank/plate). The objective was to evaluate the processing characteristics and sensory attributes of bacon manufactured from seven different cuts of beef.Materials and MethodsThe seven cuts evaluated included the brisket (IMPS#120), the clod heart (IMPS#114E; divided horizontally into two halves; referenced as the wide half or silverskin side and the narrow half or non-silverskin side), the flank (IMPS#193), the outside flat (IMPS#171B), and the short plate (IMPS#121A; broken down into the deboned short rib half and the navel half). The cuts were injected using a standard commercial bacon cure (water, salt, corn syrup solids, sodium phosphate, sodium erythorbate, sodium nitrate, sodium bicarbonate, and glycerin; Herman Laue Spice Company Inc.; Uxbridge, Ontario, Canada) to a targeted rested pump uptake of approximately 20% (± 3%). The injected cuts were cooked to an internal temperature of 62°C in a smokehouse (ScottPec, Guelph, Ontario). Following cooking, cuts were cooled to 4°C and then sliced into 4.0 mm slices using a deli slicer. Slices were vacuum packaged, boxed, and stored at 4°C for zero, thirty, sixty, or ninety days. Following the allotted storage period, slices were stored at –20°C until evaluation of sensory attributes and cooking loss. Slices were cooked at 204°C for 15 min in a convection oven. Processing characteristics were conducted in six or seven replications for each cut. Sensory evaluation was conducted on three randomly selected samples for each cut at each of the four storage times (the same samples within each cut was used at each storage time). Processing data were analyzed using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut and random effect of replication. A trained descriptive sensory panel of 6–8 panelists evaluated the differences in oxidative flavor and aroma (using a 4-pt nominal scale), and differences in beef flavor intensity, muscle fiber toughness, and connective tissue amount (using magnitude estimation). Sensory data were analyzed as repeated measures using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut, storage day, and their interaction, and random effects of session, panelist, and replication.ResultsAs expected, dimensions and processing weights differed (P &lt; 0.01) among cuts. Rested pump uptake was not different (P = 0.29) among cuts. Smokehouse yield was greater (P &lt; 0.05) for the brisket, outside flat, and short plate (both halves) compared with the clod heart (both halves) and flank. Bacon slice cooking loss and sensory characteristics are presented in Table 4.ConclusionOverall, this research indicated that a variety of beef cuts can be used to manufacture beef bacon. The differences in sensory properties that were quantified in this study, allow manufacturers to tailor their cut selection to the sensory properties most valued by their consumers. All cuts exhibited oxidative stability when stored up to 90 d.Table 4Bacon slice cooking loss and sensory analysis of bacon manufactured with different beef cuts. Main effects of cut after 0, 30, 60, and 90 d of storage

Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

ObjectivesThe objective of this study was to evaluate the impact of quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD).Materials and MethodsBeef top sirloin butts (IMPS #184; N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (Modest and Moderate marbling), Low Choice, and Select]. Top butts were cut into six consecutive steaks, and then divided laterally to get a total of twelve steaks per top butt. Steaks were assigned to one of three DOD: rare (60°C), medium (71°C), and well-done (77°C). Steaks within each DOD were assigned to consumer sensory analysis, trained sensory analysis, fat and moisture analysis, and Warner-Bratzler shear force (WBSF). Consumers (N = 236) were fed samples under red lighting and evaluated steaks for juiciness, tenderness, flavor, and overall liking on continuous line scales. Trained sensory panelists evaluated samples for initial and sustained juiciness, myofibrillar and overall tenderness, connective tissue amount, beef flavor intensity, and off flavor intensity on similar continuous line scales. Data were analyzed as a split-plot, with a whole plot factor of quality grade, and sub-plot factor of DOD.ResultsThere were no interactions (P &gt; 0.05) for all consumer ratings of palatability traits. For quality grade, no differences (P &gt; 0.05) were observed for consumer ratings of tenderness, flavor, and overall liking; however, there was a significant effect (P = 0.01) on juiciness. Prime top sirloin steaks had higher (P &lt; 0.05) juiciness ratings than all other quality grades, except for Top Choice. Additionally, as DOD increased, consumer ratings and the percentage of steaks rated acceptable for all palatability traits decreased (P &lt; 0.05; rare &gt; medium &gt; well-done). There was a quality grade × DOD interaction (P &lt; 0.05) for trained sensory ratings of myofibrillar tenderness, initial juiciness, and sustained juiciness. When steaks were cooked to medium, Prime and Top Choice steaks had higher (P &lt; 0.05) panelist ratings for initial and sustained juiciness than Low Choice and Select steaks. Similar to trained panelist ratings of juiciness, Prime and Top Choice steaks had higher (P &lt; 0.05) ratings of myofibrillar tenderness than Select steaks. Prime and Top Choice steaks had similar (P &gt; 0.05) and higher (P &lt; 0.05) ratings for myofibrillar tenderness when compared to Low Choice steaks. Within DOD, each successive increase in DOD resulted in a concurrent decrease (P &lt; 0.05; rare &gt; medium &gt; well) in trained panelist ratings of myofibrillar tenderness, initial juiciness, and sustained juiciness. There was no quality grade by DOD interactions (P &gt; 0.05) for Warner-Bratzler shear force. Prime steaks were more (P &lt; 0.05) tender than Low Choice and Select steaks but were similar (P &gt; 0.05) to Top Choice. Moreover, as DOD increased, WBSF concurrently increased (P &lt; 0.05; well-done &gt; medium &gt; rare), with well-done steaks having WBSF values 0.8 kg tougher than rare steaks.ConclusionThese results indicate that regardless of DOD, quality grade had minimal impact on the palatability of beef top sirloin steaks. Therefore, unless cooked to a medium DOD, it is unnecessary for consumers, retailers, and foodservice to pay premium prices for higher quality top sirloin steaks, as the same eating experience will be provided.

Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes

ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P &gt; 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.

Fatty acid profile, meat quality and flavour acceptability of beef from double-muscled Piemontese young bulls fed ground flaxseed

This study was designed to assess the effects of dietary flaxseed on the proximate composition, fatty acid profile, lipid oxidation, colour and flavour of the longissimus thoracis muscle of double-muscled Piemontese young bulls. Compared to a control diet, the flaxseed diet had no significant effect on the moisture, protein or ether extract content. Flaxseed modified the fatty acid composition of beef. A more than doubled n-3 polyunsaturated fatty acids (PUFA) content (from 21.1 to 46.7 g/kg of total fatty acids – TFA – in control and flaxseed beef, respectively; p < .001) and a lowered n-6/n-3 PUFA ratio (13.13 versus 5.60; p < .001) were observed. The total trans-octadecadienoic acids were also increased by flaxseed (7.8 vs 12.1 g/kg TFA; p = .001). The total saturated fatty acids (SFA), monounsaturated fatty acids and PUFA contents, as well as the PUFA/SFA ratio, remained unaffected by the treatment. Lipid oxidation stability tended to be negatively affected by flaxseed (p = .096). Such a negative effect was more pronounced as the ageing period advanced. The malondialdehyde content was ≤0.72 mg MDA/kg meat, and was therefore below the threshold values for rancidity. Meat colour was not influenced by dietary treatment. The inclusion of flaxseed in the diet increased beef flavour intensity perceived by consumers and did not negatively affect flavour acceptability. Properly combining the choice of animal breed and diet allows a slight improvement of the nutritional value of meat for human consumption.HighlightsProximate composition, colour and flavour of Piemontese beef are not affected by dietary flaxseedDietary flaxseed increases ALA and long-chain n-3 PUFA and lowers the n-6/n-3 PUFA ratio of Piemontese beefFlaxseed unprotected from ruminal biohydrogenation does not allow labelling Piemontese beef as source of n-3 FA in the European Union

Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes

ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P > 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.

Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

ObjectivesThe objective of this study was to evaluate the impact of quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD).Materials and MethodsBeef top sirloin butts (IMPS #184; N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (Modest and Moderate marbling), Low Choice, and Select]. Top butts were cut into six consecutive steaks, and then divided laterally to get a total of twelve steaks per top butt. Steaks were assigned to one of three DOD: rare (60°C), medium (71°C), and well-done (77°C). Steaks within each DOD were assigned to consumer sensory analysis, trained sensory analysis, fat and moisture analysis, and Warner-Bratzler shear force (WBSF). Consumers (N = 236) were fed samples under red lighting and evaluated steaks for juiciness, tenderness, flavor, and overall liking on continuous line scales. Trained sensory panelists evaluated samples for initial and sustained juiciness, myofibrillar and overall tenderness, connective tissue amount, beef flavor intensity, and off flavor intensity on similar continuous line scales. Data were analyzed as a split-plot, with a whole plot factor of quality grade, and sub-plot factor of DOD.ResultsThere were no interactions (P > 0.05) for all consumer ratings of palatability traits. For quality grade, no differences (P > 0.05) were observed for consumer ratings of tenderness, flavor, and overall liking; however, there was a significant effect (P = 0.01) on juiciness. Prime top sirloin steaks had higher (P < 0.05) juiciness ratings than all other quality grades, except for Top Choice. Additionally, as DOD increased, consumer ratings and the percentage of steaks rated acceptable for all palatability traits decreased (P < 0.05; rare > medium > well-done). There was a quality grade × DOD interaction (P < 0.05) for trained sensory ratings of myofibrillar tenderness, initial juiciness, and sustained juiciness. When steaks were cooked to medium, Prime and Top Choice steaks had higher (P < 0.05) panelist ratings for initial and sustained juiciness than Low Choice and Select steaks. Similar to trained panelist ratings of juiciness, Prime and Top Choice steaks had higher (P < 0.05) ratings of myofibrillar tenderness than Select steaks. Prime and Top Choice steaks had similar (P > 0.05) and higher (P < 0.05) ratings for myofibrillar tenderness when compared to Low Choice steaks. Within DOD, each successive increase in DOD resulted in a concurrent decrease (P < 0.05; rare > medium > well) in trained panelist ratings of myofibrillar tenderness, initial juiciness, and sustained juiciness. There was no quality grade by DOD interactions (P > 0.05) for Warner-Bratzler shear force. Prime steaks were more (P < 0.05) tender than Low Choice and Select steaks but were similar (P > 0.05) to Top Choice. Moreover, as DOD increased, WBSF concurrently increased (P < 0.05; well-done > medium > rare), with well-done steaks having WBSF values 0.8 kg tougher than rare steaks.ConclusionThese results indicate that regardless of DOD, quality grade had minimal impact on the palatability of beef top sirloin steaks. Therefore, unless cooked to a medium DOD, it is unnecessary for consumers, retailers, and foodservice to pay premium prices for higher quality top sirloin steaks, as the same eating experience will be provided.

Evaluating the Relationship of Animal Temperament to Carcass Characteristics and Meat Quality

The purpose of this study was to compare meat quality and sensory characteristics of steaks from longissimus dorsi of steers with different temperaments. Calves (n = 49; 314kg) were processed and scored for temperament according to Beef Improvement Federation Guidelines and divided into three groups: Docile (D), Restless (R) and Nervous-Flighty (NF). Steers were housed with access to pasture then transferred to a research feedlot until harvest and processed with carcass data recorded. Striploins were wet-aged for 14 d before, frozen and were then cut into 2.54 cm steaks, and individually vacuum packed. Instrumental color was measured on thawed and tray overwrapped steaks on d 0, 1, 2, 3, 5, and 7 of simulated retail display. The CIE L*, a*, and b* color values were collected and oxymyoglobin, hue angle and saturation index values were calculated. A 7-member trained sensory panel evaluated steak samples for myofibrillar tenderness, connective tissue amount, overall tenderness, juiciness, and beef flavor intensity. The NF group had reduced (P &lt; 0.05) hot carcass weight compared to the other groups. The D and R groups were lighter (L*; P &lt; 0.05), and R group yellower (b*; P &lt; 0.05) and greater (P &lt; 0.05) in hue angle than the other groups. No difference (P &gt; 0.05) between groups for redness (a*), saturation index, and oxymyoglobin ratio were observed. Display time affected color with d 0 being redder (a*; P &lt; 0.05), yellower (b*; P &lt; 0.05), greater (P &lt; 0.05) saturation index, and greater (P &lt; 0.05) oxymyoglobin ratio than d 7. Steaks from D and R groups were more tender (P &lt; 0.05) in myofibrillar tenderness, had less (P &lt; 0.05) perceived connective tissue, were overall more tender (P &lt; 0.05), and more (P &lt; 0.05) juicy than steaks from the NF group. There was no difference (P &gt; 0.05) in off-flavor between the temperament groups. Temperament had minimal effect on carcass characteristics except hot carcass weight. Sensory panelists detected differences between temperament groups.

Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef

ObjectivesThere is great opportunity for the beef industry to add value to cuts that are currently marketed as low value cuts (i.e., cuts from the chuck, round, and flank/plate). The objective was to evaluate the processing characteristics and sensory attributes of bacon manufactured from seven different cuts of beef.Materials and MethodsThe seven cuts evaluated included the brisket (IMPS#120), the clod heart (IMPS#114E; divided horizontally into two halves; referenced as the wide half or silverskin side and the narrow half or non-silverskin side), the flank (IMPS#193), the outside flat (IMPS#171B), and the short plate (IMPS#121A; broken down into the deboned short rib half and the navel half). The cuts were injected using a standard commercial bacon cure (water, salt, corn syrup solids, sodium phosphate, sodium erythorbate, sodium nitrate, sodium bicarbonate, and glycerin; Herman Laue Spice Company Inc.; Uxbridge, Ontario, Canada) to a targeted rested pump uptake of approximately 20% (± 3%). The injected cuts were cooked to an internal temperature of 62°C in a smokehouse (ScottPec, Guelph, Ontario). Following cooking, cuts were cooled to 4°C and then sliced into 4.0 mm slices using a deli slicer. Slices were vacuum packaged, boxed, and stored at 4°C for zero, thirty, sixty, or ninety days. Following the allotted storage period, slices were stored at –20°C until evaluation of sensory attributes and cooking loss. Slices were cooked at 204°C for 15 min in a convection oven. Processing characteristics were conducted in six or seven replications for each cut. Sensory evaluation was conducted on three randomly selected samples for each cut at each of the four storage times (the same samples within each cut was used at each storage time). Processing data were analyzed using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut and random effect of replication. A trained descriptive sensory panel of 6–8 panelists evaluated the differences in oxidative flavor and aroma (using a 4-pt nominal scale), and differences in beef flavor intensity, muscle fiber toughness, and connective tissue amount (using magnitude estimation). Sensory data were analyzed as repeated measures using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut, storage day, and their interaction, and random effects of session, panelist, and replication.ResultsAs expected, dimensions and processing weights differed (P < 0.01) among cuts. Rested pump uptake was not different (P = 0.29) among cuts. Smokehouse yield was greater (P < 0.05) for the brisket, outside flat, and short plate (both halves) compared with the clod heart (both halves) and flank. Bacon slice cooking loss and sensory characteristics are presented in Table 4.ConclusionOverall, this research indicated that a variety of beef cuts can be used to manufacture beef bacon. The differences in sensory properties that were quantified in this study, allow manufacturers to tailor their cut selection to the sensory properties most valued by their consumers. All cuts exhibited oxidative stability when stored up to 90 d.Table 4Bacon slice cooking loss and sensory analysis of bacon manufactured with different beef cuts. Main effects of cut after 0, 30, 60, and 90 d of storage

Physical attributes, chemical composition and sensory analysis of three muscles from heifers and bulls of Fleckvieh cattle

The objective of this study was to compare the effect of sex on meat quality parameters of the meat of bulls and heifers of the Fleckvieh cattle reared and finished under identical nutritional and management conditions and slaughtered at an identical age of 19 months. Physical meat quality measurements, proximate chemical composition and sensory analyses were performed on musculus longissimus lumborum, musculus triceps brachii and musculus rectus abdominis from total 23 bulls and heifers. The evaluation of chemical composition shows that the meat from bulls contained less dry matter and intramuscular fat. Lower shear force values as well as lower total collagen contents and higher soluble collagen proportions were measured in heifer samples. When the three different muscles were compared, it appeared that musculus rectus abdominis exhibited the highest contents of dry matter and intramuscular fat whereas musculus triceps brachii had the highest amount of total collagen and also the highest proportion of soluble collagen. Musculus longissimus lumborum contained the highest proportion of protein, the lowest proportion of total collagen and exhibited the lowest shear force value. Musculus longissimus lumborum was assessed as the tenderest with the most favourable score for fibrosity and chewiness, musculus triceps brachii had the highest score for beef odour intensity and beef flavour intensity and musculus rectus abdominis was scored as the juiciest. With the exception of beef odour intensity, the meat from heifers was assessed by the sensory panel as more favourable for all the remaining sensory characteristics assessed.