Beef Palatability Research Articles

Double Freezing Beef Strip Loin Steaks at Blast or Consumer Freezing Temperatures in Vacuum and Overwrapped Packaging

Our objective was to evaluate the combined effect of blast freezing vacuum packaged USDA Low Choice Longissimus lumborum beef steaks followed by consumer freezing of retail overwrapped steaks upon objective and subjective measures of beef palatability. The experimental design utilized a randomized complete block with a 3 × 3 treatment structure of targeted freezing treatments initially in vacuum and secondly in overwrap packaging (unfrozen = NOT; blast frozen at −34.4°C = BF; consumer-frozen at −17.8°C = CF) to accomplish 9 treatment combinations. Descriptive sensory attributes were evaluated by trained panelists on a 100-point line scale. Slice shear force and expressible moisture were assessed. Data were analyzed via PROC GLIMMIX using a randomized complete block design with a 3 × 3 treatment structure. Of descriptive panel attributes, overall juiciness was the only interaction observed (P = 0.006). Though similar to steaks initially CF in the vacuum package and followed by a second freeze (CF/BF or CF/CF) in the overwrap package, steaks singly frozen to simulate a CF (CF/NOT and NOT/CF) resulted in the overall driest ratings by panelists (P = 0.006). Only bloody/serumy differed (P = 0.002) within the initial freeze, where steaks not frozen (NOT) in the vacuum package were rated higher than those that were frozen (BF or CF). During the second freeze in the overwrap package after retail display, steaks BF rated higher for oxidized (P = 0.051) off-flavor than steaks CF and higher than both CF and NOT steaks for refrigerator-stale (P = 0.006) off-flavor; all other attributes did not differ (P ≥ 0.155). Although some freezing combinations that included CF were generally lower for overall juiciness, BF vacuum packaged steaks had no effect on palatability when compared to NOT steaks. The beef industry and consumers should feel confident using freezing as a means to extend shelf-life of beef steaks.

The Effects of Thawing Methods on Trained Sensory Evaluation of Beef Palatability Traits and Instrumental Measurements of Quality

The Effects of Thawing Methods on Trained Sensory Evaluation of Beef Palatability Traits and Instrumental Measurements of Quality

Evaluation of Beef Palatability Following Extended Storage at Low Temperature

Extending the shelf life of fresh meat without having an adverse effect on its quality attributes is critical to the meat industry to reduce waste, stabilize supply, and facilitate export. Low temperature (LT) storage of beef muscles at or slightly above their freezing point slows down microbiological spoilage while maintaining the product’s fresh status.This study evaluated the impact of 60, 75, or 90 d of LT storage (−2.7°C±0.3°C) on the palatability characteristics of steaks from inside rounds (IR), bone-in ribeyes, and striploins (SL) from 10 (n=10) upper two-thirds Choice beef carcasses. Two steaks fabricated from each subprimal were vacuum-packaged, wet-aged for 21 d (3°C), and frozen (−20°C) for Warner-Bratzler shear force (WBSF) and sensory analyses. These steaks served as the control with regard to storage condition and time. The remainder of each subprimal was fabricated into 3 portions, vacuum packaged, and randomly allocated to an LT storage time (60, 75, or 90 d). After each storage time, subprimals were fabricated into steaks, vacuum-packaged, and stored (−20°C) for WBSF and consumer sensory analyses. Consumers (N=238) evaluated cooked samples for juiciness, tenderness, flavor liking, and overall liking. Data were analyzed using a mixed model with storage time as the fixed effect and individual carcasses as the random blocking factor. The WBSF values decreased (P<0.05) with increased storage time for all the cuts. Similarly, consumer tenderness rating scores increased with the LT storage time, particularly in IR and SL steaks. However, storage time did not influence (P≥0.05) the juiciness, flavor, and overall liking of any of the cuts.The results of this study suggest it would be feasible to extend the storage time of beef while preserving or improving the sensory quality when held at optimal conditions above the freezing temperature.

Correlation analysis on the quality indicators of intensified dry-aged beef and microbial succession during fermentation

Dry aging is a historic and common-used preservation and increment method for meat processing, giving the meat product unique mouthfeel and attracted flavor. In this work, less time-consuming intensified dry aging was conducted by using specified strains (all selected from “List of Strains Allowed to Be Used in Food” issued by National Health Commission of the People's Republic of China) mixed of Staphylococcus sarcosa, Debaryomyces hansenii and Pediococcus pentose (1:1:1). The taste, aroma, texture and microbiota of intensified dry-aged beef were investigated and correlatively analyzed. Results showed that the contents and varieties of main taste and aromatic compounds in final products were significantly increased by intensified dry aging, along with unique texture formation and improved palatability of beef. Most importantly, the above-mentioned quality changes were confirmed to be closely correlated with microbial succession during fermentation. All the 3 strains had extremely significant positive correlations with springiness, and Debaryomyces hansenii positively correlated with taste components, and both Pediococcus and Debaryomyces had significant positive correlations with volatile flavor substances. Additionally, 3 selected strains for intensified dry aging could inhibit the growth of spoilage organisms to an extent. This work provides valuable reference both for the industrialization and standardization of dry-aged meat products.

Influence of Aging Temperature and Duration on Flavor and Tenderness Development of Vacuum-Packaged Beef Longissimus

The objective of this study was to investigate the influence of beef wet-aging temperature and duration on beef palatability. Paired beef strip loins were obtained from USDA Choice carcasses (n=60) at a commercial processing facility. Paired strip loins were assigned to a storage temperature (−2°C, 0°C, or 4°C). Strip loins were portioned into half loins and further assigned to an aging duration (14, 28, 42, or 56 d). Loins were aged in commercial upright refrigerators.After aging, loins were fabricated into 2.54-cm steaks and assigned to either volatile compound analysis, descriptive sensory analysis, or consumer sensory analysis. Data were analyzed as a split-plot in which carcass served as the whole plot and loin portion served as the subplot. An alpha of  P<0.05 was used. For descriptive sensory analysis, an interaction was observed for beef identity, bloody/serumy, fat-like, liver-like, bitter, sour, and musty/earthy (P<0.05). Loins aged for 56 d at 4°C were the most intense for liver-like, sour, and musty/earthy notes compared with all other treatments (P<0.05). An interaction was observed for consumer juiciness, tenderness, and overall liking (P<0.05). Steaks from loins aged for 14 d at −2°C were rated the least for juiciness, tenderness, and overall liking (P<0.05). Ethanol, acetic acid,1-penten-3-ol, and 2-methylbutanal were each greatest in loins aged for 56 d (P<0.05). Aging at 4°C yielded the greatest concentrations of ethanol and heptanoic acid (P<0.05). Off-flavor development increased during extended aging but was dependent on storage temperature. Extended aging (>28 d) conducted at colder temperatures did not negatively influence palatability. Aging for 14 d at −2°C was detrimental to consumer liking. It may be concluded that both aging temperature and duration should be considered when seeking to optimize beef palatability.

Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability

Objective: The objective of this study was to determine palatability traits of beef cuts of differing bone status and quality grade.

Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef

The objective of this study was to evaluate the effect of providing information about the fat content, primal source,and price on consumers’ palatability ratings of ground beef from the same source. Ground beef chubs that were 80% lean/20% fat (n=15/panel type) were obtained, and 151.2 g patties were manufactured from the chubs. Chubs were assigned randomly to panels for 1 of 3 different panel types. The fat content panels had samples labeled as 90% lean/10% fat (90/10), 80% lean/20% fat (80/20), 73% lean/27% fat (73/27), lean, and extra lean. Price point samples were assigned to 1 of 5 different points: ultra-high, high, medium, low, and ultra-low. Primal panel samples were labeled as ground chuck, ground round, ground sirloin, and store ground. Each panel had one sample with no information given (NONE). Samples were evaluated by consumers (N=305), who were informed of the treatment prior to evaluation for tenderness, juiciness, flavor, texture, overall liking, and purchasing intent and rated each trait as acceptable or unacceptable. Labeling ground beef as 90/10, 80/20, and 73/27 resulted in increased (P<0.05) consumer ratings for tenderness, flavor, and overall liking. Informing consumers of the price of the product resulted in increases (P<0.05) for all palatability traits for samples labeled with ultra-high, high, medium,and ultra-low prices. Furthermore, attaching a primal blend label to the samples resulted in an increase (P<0.05) for all the palatability traits evaluated for all 4 primal blend types. Additionally, purchasing intent was increased (P<0.05) for samples when consumers were informed of the price and primal blend. Ultimately, providing consumers with information about the fat content, price, and primal blend type influences their perceived palatability of ground beef.

Evaluation of the impact of bone-in versus boneless cuts on beef palatability

Palatability traits of ribeye, strip loin, andtenderloin steaks were evaluated in a bone-in versus boneless scenario. Eatingquality of these cuts was also evaluated in a high quality (upper 2/3 USDAChoice) and a lower quality (USDA Select) product to evaluate the interactionsof marbling level and bone state. Subprimals were collected from both sides of12 beef carcasses per quality grade and aged for 28-d. Product was fabricatedinto 2.5-cm thick steaks and designated for either trained sensory analysis,consumer sensory analysis, Warner-Bratzler Shear Force (WBSF), or fat andmoisture determination. Results from trainedsensory analysis showed bone-in tenderloins and bone-in ribeyes as moreflavorful (P < 0.05) than boneless cuts from the same muscle. Bonestate had no effect (P > 0.05) on trained sensory initial juiciness,myofibrillar tenderness, and overall tenderness scores, or WBSF for any cut.Furthermore, tenderloin samples were rated higher (P < 0.05) bytrained sensory panelists for myofibrillar and overall tenderness than striploin and ribeye steaks, which were similar (P > 0.05). Bone state hadno impact (P > 0.05) on consumer tenderness and flavor ratings forany of the three cuts. But, bone-in strip loin samples were rated juicier andhigher (P < 0.05) overall than boneless strip loin steaks byconsumers. Tenderloin steaks were juicier, more tender, more flavorful, andrated higher overall (P < 0.05) than ribeyes and boneless strip loinsteaks by consumers. Moreover, there were no differences (P > 0.05)between strip loins and ribeyes for flavor liking by consumers and nodifference (P > 0.05) in overall liking rating between ribeyes andboneless strip loin steaks. Overall, bone status had a minimal impact on beefpalatability traits, providing evidence that eating quality is not greatlyimpacted by bone status for any of the cuts evaluated.

PSV-A-10 Single-Cell Atlas of Bovine Skeletal Muscle Identifies Mechanisms Regulating Intramuscular Adipogenesis and Fibrogenesis

Abstract Human and mouse studies have shown that fibro/adipogenic progenitors (FAPs) are a major source of intramuscular fat (IMF) and extracellular matrix (ECM) proteins. IMF and ECM proteins directly influence the palatability of beef, suggesting an essential role of FAPs in beef quality determination, which is still largely unexplored. We performed single-cell RNAseq (scRNAseq) using cells isolated from full blood Wagyu and Brahman cattle and Wagyu/Brahman cross cattle, which identified 21 cell clusters representing FAPs, several endothelial cell types, vascular smooths muscle cells, satellite cells, muscle fibers, and multiple immune cell types. More abundant FAPs were identified in the muscle of Brahman cattle, while a larger number of endothelial cells were identified in the muscle of Wagyu cattle. Further analysis of FAPs identified multiple FAP subpopulations with distinct gene expression profiles and anatomic locations. GSEA analysis revealed adipogenic and fibrogenic FAP subpopulations. A comparison of FAP subpopulations among different breeds showed higher complement system activity in the adipogenic FAP subpopulation of Wagyu cattle. Forced activation of the complement system in FAPs enhanced their adipogenic efficiency in vitro. In addition, cell-cell communication analysis identified active interactions between FAPs and other cell types through direct contact and secreted factors, many of which may affect FAP activities. In conclusion, our study revealed the single-cell atlas of bovine skeletal muscle and identified mechanisms regulating bovine intramuscular adipogenesis and fibrogenesis.

Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference.

The online version contains supplementary material available at 10.1007/s13197-022-05562-6.

A Comparison of Consumer Responses Using Paper and Digital Ballots for Eating Quality Assessment of Beef Steaks

A consumer study was conducted to determine whether consumers scored beef palatability traits differently on paper versus digital ballots. Beef subprimals representing 4 treatments with inherent variation in eating quality were collected: USDA Select eye of round aged 7 d postmortem, USDA Select strip loin aged 7 d postmortem, USDA Choice tenderloin aged 21 d postmortem, and USDA Prime strip loin aged 21 d postmortem. Accessory muscles, external fat, and connective tissue were removed from subprimals. Muscles were fabricated into 2.5-cm steaks and further divided into 2 equal halves for consumer testing. Consumers (n = 360) evaluated 8 samples divided into 2 blocks representing the 2 ballot types. Within each ballot block, Select longissimus lumborum samples were always served in the first and fifth position, followed by the remaining 3 treatments served in a randomized order among the latter 3 positions. Consumers rated each steak sample for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 on either a paper or a digital ballot and then rated the paired steak halves on the opposite ballot during the second block of sample testing. Ballot type influenced (P < 0.02) all traits, as consumers scored traits greater (P < 0.05) on paper compared with digital ballots, regardless of treatment. The magnitude of differences between ballot types was much smaller than the magnitude of differences between cut treatments, which also differed (P < 0.01). The smallest margin between ballot type was observed for tenderness (1.8 points); juiciness, flavor liking, and overall liking all differed by 3.4 points. Independent studies could and have utilized digital ballots without concern, as consumers sorted samples by treatment in the current study similarly, regardless of ballot type. However, researchers should consider ballot type for their sensory studies, especially if data will be added to a collective data set.

Trained Sensory Panel Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability

Objective: The objective of this study was to determine palatability traits of beef cuts of differing bone status and quality grade.

Ultra-rapid real-time polymerase chain reaction assay for genotyping of the NT5E gene in Japanese black beef using a mobile PCR device, PCR 1100.

The concentration of inosine 5'-monophosphate (IMP) in beef is an important factor contributing to beef palatability. A previous study suggested that single nucleotide polymorphisms (SNPs) in the ecto-5'-nucleotidase (NT5E) gene strongly affect the concentration of IMP under postmortem conditions by regulating NT5E enzymatic activity in beef. Genotyping of the NT5E gene is performed using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) or real-time PCR assay. However, these conventional laboratory assays require large installed instruments. They also involve complicated procedures and are time-consuming. Here, the PCR primers and probes for the NT5E gene (rs42508588 SNP) were designed and synthesized, and we examined the rapid genotyping of the NT5E gene using a PicoGene PCR 1100 mobile PCR device. The results showed that this system enabled rapid amplification of each allele at approximately 19.4s per cycle, with a total run time of 13 min 36 s. This device is portable and does not require a power supply, which facilitates its use not only in specific laboratories but also in meat production farms and distribution stages of beef.

210 Awardee Talk: The Future of Beef: Improved Eating Quality and Livestock Systems, But No Cultured Meat

Abstract Beef quality includes intrinsic (e.g., safety, palatability, healthiness) and extrinsic traits (e.g., animal health and welfare, environmental impacts). Concerns for extrinsic traits is increasing. In this context, cultured meat is advertised as a good alternative for consumers who want to be more responsible. However, the control of its safety and of its nutritional composition is still unclear, especially for micronutrients. Regarding environmental issues, the potential advantages of cultured meat related to greenhouse gas emissions are a matter of controversy. In this context, improving existing livestock management to have more eco- and animal-friendly systems is a key issue. In addition, communication to consumers about meat production should be more objective and well-balanced. However, there is still a high level of variability in beef palatability, which induces consumer dissatisfaction. Most grading systems describe carcasses using simple traits (e.g., weight, conformation, fatness). In parallel, research has focused on predicting beef palatability using muscle biochemical traits and biomarkers. For this, a precise definition of variables (e.g. tenderness) and repeatability of the measurements are crucial. Strategic choices have been made for the Meat Standards Australia (MSA) grading scheme to consider real consumers’ expectations, not well estimated by lab approaches. Furthermore, the “big data” approach should be encouraged to improve the Findability, Accessibility, Interoperability, and Reusability of data (the FAIR Principles). The ambitions of the International Meat Research 3G Foundation is to set up an international database with a large number of consumers’ scores to offer a predictive model of beef palatability, flexible enough to consider any local characteristics. This approach is supported by the United Nations Economic Commission for Europe to improve transparency and price signaling along the value chain.

Impact of Feeding Cover Crop Forage Containing Brassicas to Steers during Backgrounding on Palatability Attributes of Beef Strip Steaks.

Brassica cover crops have been widely used for improving soil health and as a feed resource for grazing cows, but their use in backgrounding diets is unknown. The objective of this study was to determine the impact of feeding a brassica cover crop mixture during backgrounding on beef palatability. Thirty steers were assigned to one of two dietary treatments during backgrounding with (1) ad libitum access to freshly cut brassica cover crop forage (CC) containing radish, turnip, rapeseed, and rye grass, or (2) common Midwestern dry lot backgrounding diet (CON). The steers were transitioned to a common finishing diet after backgrounding. Striploins were collected after harvest, and were analyzed for evaluation of the Warner–Bratzler shear force (WBSF), collagen content, autolysis of calpain-1, proteolysis of desmin, and troponin-T; in addition, the tenderness, juiciness, and flavor evaluated by a trained sensory panel. A treatment x day interaction was observed for WBSF (p = 0.02). Steaks from the CON diet were less tender than CC steaks on days 3 and 7, but did not differ on days 14 and 21. Feeding a brassica mixture cover crop during the backgrounding phase of production did not impact the collagen content, autolysis of calpain-1, or proteolysis of desmin and troponin-T. Thus, additional investigation into the mechanisms responsible for the differences observed in instrumental tenderness is warranted.

365 Palatability of Beef Products: A Perspective on Future Expectations

Abstract The number one driver of consumer demand for beef and beef products is taste. The beef industry continuously measures consumer perceptions of beef and performance of beef products against evolving consumer expectations. In order to maintain consumer preference for beef taste attributes, the industry has dedicated years of meat science research to improve its product and measure its progress. This session will share the outcomes of both technical and consumer research focused on beef palatability.

Research in Beef Tenderness and Palatability in the Era of Big Data

For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists, untrained consumers, or shear force), and repeatability of the measurements are crucial for creating significant data resources for the derivation of robust predictive models, and rigorous validation testing. This “big data” approach also requires careful definition of traits and transparent principles for data sharing and management. As in other fields, meat science researchers should improve the Findability, Accessibility, Interoperability, and Reuse of data (known as the FAIR principles). Furthermore, with the rapid evolution of new measurement technologies, the traits that they measure must be consistently described, enhancing our ability to integrate these new measurements into existing description systems. For beef, strategic choices have been made in order to consider real consumers’ expectations, not well estimated correctly by lab approaches. This strategy has been successfully developed in Australia, which set up the “Meat Standards Australia” grading scheme, now partly adopted by the beef industry. The ambitions of the International Meat Research 3G Foundation is to develop beef ontology, to set up an international database with a huge number of consumers’ scores related to beef palatability and collected according to standard protocols. The foundation also aims to support the beef industry by offering an international predictive model of beef palatability, flexible enough to take into account any local livestock characteristics or regional consumer specificity. This approach is supported by the United Nations Economic Commission for Europe (UNECE), which is promoting development of regulations and norms, technical cooperation and exchange of best expertise and practices. This will substantially improve the transparency of data flow and price signaling between all participants of the value chain, from beef producers through to consumers at retail.

European conformation and fat scores of bovine carcasses are not good indicators of marbling

Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value and production yield rather than eating quality estimation. The aim of this study was to investigate the relationship between marbling and the most common scores for carcass classification in Europe. If there are strong associations between marbling and European classification scores, marbling score may be estimated from the carcass characteristics. However, this study indicated that European classification scores explain only a slight proportion of the variance in marbling score (32%, 46%, 34% and 21% for the entire cattle group, young bulls, females and steers, respectively). Therefore, whereas the EUROP grid is well adapted to estimate yield, it does not reflect marbling at all. The European beef industry should take into account additional indicators related to beef palatability to assist the determination of the commercial value of carcasses.

Comparison of meat quality and health implications of branded and commodity beef

The primary objective was to compare the quality attributes of steaks from “naturally raised” branded beef programs (NAT) with steaks from commodity beef (CONV) with similar marbling specifications. Ribeye rolls were purchased from 5 branded programs with identical marketing claims (no dietary antibiotic or ionophore inclusion and no growth promotants) and 2 major beef packing companies and were wet-aged at 2°C for 14 d from the box date. After wet aging, ribeye rolls were removed from vacuum packaging and pH of the LM was measured before steaks were cut for fresh instrumental color, fatty acid analysis, antibiotic residue testing, Warner-Bratzler shear-force determination, and consumer sensory evaluation. The LM pH did not differ (P = 0.072) between CONV and NAT ribeye rolls, but CONV LM had lesser (P = 0.014) L* values than NAT LM. Although CONV LM had greater (P = 0.019) proportions of 18:1 trans fatty acids than NAT LM, concentrations of SFA (P = 0.799), monounsaturated fatty acids (P = 0.724), and PUFA (P = 0.420) were not different between CONV and NAT. Penicillin G residues were detected in 2 NAT steaks, but no antibiotic residues were detected in the CONV LM steaks. Neither Warner-Bratzler shear-force values nor consumer panelists’ sensory ratings differed (P ≥ 0.166) between CONV and NAT. There was little to no difference in fresh beef color, fatty acid composition, or cooked beef palatability between steaks from CONV and NAT, especially when cattle were fed high-concentrate finishing diets.

Relationship between heifer carcass maturity and beef quality characteristics.

Our objective was to determine the relationship between heifer carcass maturity and beef palatability of the longissimus lumborum (LM) and biceps femoris (BF). Left sides of A (n = 30), B (n = 30), and C (n = 30) maturity heifer carcasses under 30 mo of age by dentition were used. Carcasses were selected to ensure similar marbling scores across maturity groups (Small to Modest). Beef strip loins (LM) and outside rounds (BF) were obtained from these carcasses. Steaks were used to measure color stability, lipid oxidation (thiobarbituric acid reactive substances; TBARS), Warner-Bratzler shear force (WBSF), soluble and insoluble collagen, and consumer sensory perceptions. Heifer carcass maturity did not affect pH, fluid loss, WBSF, or collagen content of LM or BF steaks (P > 0.29). In LM and BF steaks, a maturity × day of retail display interaction occurred for TBARS, in which B maturity steaks had lower levels of lipid oxidation compared with A and C maturity steaks from the fourth day to the end of the retail display (P < 0.01). Nevertheless, LM steaks from B maturity carcasses tended to have lower overall acceptability (P = 0.08) and juiciness (P = 0.09) than steaks from C maturity carcasses, but steaks from B and C maturity carcasses did not differ from LM steaks obtained from A maturity carcasses. No differences in tenderness or flavor were observed due to maturity (P > 0.24). Similarly, maturity had no effect on sensory characteristics of BF steaks (P > 0.30). In conclusion, our results indicate that advanced physiological maturity does not decrease palatability of strip loin or outside round steaks from carcasses of heifers under 30 mo of age.