Beef Top Loin Steaks Research Articles

Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds

Volatile aroma compounds were evaluated in USDA Top Choice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) and cooked on a commercial flat top grill at 177°C (LOW) or 232°C (HIGH) grill surface temperature. Gas chromatography/mass spectrophotometry was used to evaluate volatile aroma compounds. USDA Select steaks had more 2-octene and less trimethyl pyrazine in (P < 0.05) THIN steaks than THICK steaks, whereas Choice was unaffected by steak thickness (P > 0.05). Benzene acetaldehyde was higher and 4-hydroxybenzoic acid was higher in Select LOW grill temperatures compared with Select HIGH grill temperatures, whereas 5-methyl-2-furan carboxaldehyde was only present in Choice HIGH grill temperatures (P < 0.05). Two acids, 3 alcohols, 1 aldehyde, 1 alkane, and 1 ketone volatile aroma compound were higher (P < 0.05) for LOW compared with HIGH. Conversely, 5 alcohols, 2 aldehydes, 2 alkanes, all 4 furans, 6 ketones, 4 pyrazines, along with 1H-indole, 2 pyrroles, 2 pyridines, and 1 benzene aroma compound were higher (P < 0.05) in HIGH compared with LOW. Additionally, 1 alcohol, 2 aldehydes, 1 ketone, 1 sulfur-containing, and 6 other volatile compounds were lower, whereas 1 acid, 1 alcohol, 1 aldehyde, 2 furans, 1 ketone, 3 pyrazines, 1 sulfur-containing, and 1 other volatile compound were higher in the THIN compared with THICK. Some aroma compounds such as 2-butanone, 4-methyl-2-pentanone, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, and 2-methyl-pyridine were only present in THICK cooked HIGH (P < 0.05). Steak thickness and grill temperature are important factors to consider in the development of positive Maillard reaction products. Key findings are that high grill temperatures and/or thick steaks with longer grilling times are required for the development of key Maillard reaction products and many Maillard reaction products were only found in the most severe high-temperature, long-time grilling scenarios.

Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments

Beef top loin steaks from Top Choice (Modest and Moderate marbling), Choice (primarily Small marbling), and Select (Slight marbling) beef strip loins from Texas and Non-Texas (Kansas, Nebraska, and Colorado) beef processing establishments were obtained to determine the role of source and USDA grade/brand category on consumer sensory panel and Warner-Bratzler shear (WBS) evaluations. The number of strip loins obtained were 58 Texas Top Choice, 54 Texas Choice, and 56 Texas Select and 60 Non-Texas Top Choice, 52 Non-Texas Choice, and 58 Non-Texas Select. There were source × USDA grade/brand category interactions for overall liking (P = 0.012) and tenderness liking (P = 0.002) in which the Texas Top Choice steaks received ratings that did not differ (P > 0.05) from Texas Select steaks but did differ (P < 0.05) from the Non-Texas Top Choice steaks. There were no (P = 0.079) differences in WBS values for steaks from the 2 sources even though the P value approached significance. For USDA quality grade/brand category, there were differences (P < 0.001) in WBS values, but not in the direction one might expect: Choice steaks had the lowest (P < 0.05) WBS values compared with those from Top Choice and Select steaks, which did not differ (P > 0.05) from each other. Percentage dis- tribution of WBS values according to tenderness categories showed that all of the Top Choice and Choice steaks, regardless of source, had values that met the threshold values for Very Tender (WBS < 31.4 N) or Tender (31.4 N < WBS < 38.3 N). While geographic purchasing biases may remain, these data assist in supporting informed decisions regarding palatability and consumer acceptability as functions of beef sourcing.

Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes

Beef flavor attributes of USDA Top Choice and Select beef top loin steaks were evaluated that differed in thickness (1.3 or 3.8 cm) and grill surface temperature (177 or 232°C) when cooked on a commercial flat top grill. A trained descriptive attribute panel and consumer sensory panels were used to evaluate steak flavor and texture. As thickness and temperature increased, beef identity and brown/roasted flavor aromatics increased (P < 0.05). Steaks cooked at 232°C and cut 3.8-cm thick had the highest (P < 0.05) levels of burnt flavor and bitter basic tastes. Thicker steaks cooked at 177°C had more intense umami basic taste and beef identity (P < 0.05). Steaks cut 1.3 cm had lower levels of beef identity and brown/roasted flavor aromatics and the thin cut steaks cooked at 177°C had more sour basic taste (P < 0.05). Consumers rated 232°C, 3.8 cm steaks lowest (P < 0.05) for overall, beef flavor, overall flavor, and grilled flavor liking; whereas, the 177°C, 3.8 cm steaks were highest (P < 0.05) in beef flavor liking. Beef identity, brown/roasted, bloody/serumy, fat-like, umami, sweet, salty, overall sweet, overall tenderness, and muscle fiber tenderness were positive attributes, and metallic, bitter, and burnt were negative attributes in predicting consumer overall liking. Thick steaks cooked at low temperatures or thin steaks cooked at high temperatures resulted in more positive sensory panel traits and consumer liking scores.

Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks

The purpose of this study was to identify if consumers’ palatability scores of beef top loin steaks were affected by disclosing production practices or brands related to each product. Strip loins were selected to represent 5 treatments: Grain-Fed Natural (Natural), Certified Angus Beef (CAB), Local Grass Fed (Grass), USDA Select (Conventional), and USDA Certified Organic (Organic). Two separate experiments were conducted (n = 120/experiment). In Experiment 1 and 2, panelists received the 5 treatment samples in a standard blind testing format in segment 1 (S1). In the second segment (S2) of Experiment 1, short descriptions were read aloud to participants before receiving each of their 5 samples, but all samples were actually USDA Select (false disclosure). In the second segment of Experiment 2, treatment descriptions were provided that matched the 5 treatments samples (true disclosure). When consumers evaluated samples in S1, they rated the Natural and CAB samples more tender and juicier (P < 0.05) than the other 3 treatments, and Organic was the least tender. Flavor and overall liking were greater (P < 0.05) for Natural and CAB steaks, while Conventional was intermediate, and flavor and overall liking were lowest for Grass and Organic (P < 0.05). When consumers received Select samples representing the 5 treatments, false disclosure decreased tenderness and juiciness of Natural, increased flavor liking of CAB, and increased tenderness, flavor liking, and overall liking of Organic (P < 0.05). True treatment disclosure increased flavor liking and overall liking of CAB and Grass, increased overall liking of Natural, and decreased juiciness of Conventional (P < 0.05). These results indicate consumers’ perception of eating quality can be influenced by quality differentiated brand names and labeling claims, particularly claims related to production practices.

Palatability of Beef Top Loin Steaks Sourced From 3 Quality Grade Groups from Texas and Northern Establishments

Palatability of Beef Top Loin Steaks Sourced From 3 Quality Grade Groups from Texas and Northern Establishments

Predicting Beef Tenderness and Juiciness

ObjectivesThe objective of this study was to predict overall consumer liking (OLike) or Warner-Bratzler shear force (WBSF) using either consumer tenderness (OTend) and juiciness (OJuice), trained descriptive tenderness (Tend) and juiciness (Juice) attributes, or WBSF.Materials and MethodsData where consumer sensory, trained meat descriptive tenderness and juiciness attributes, and Warner-Bratzler shear force were used. Study 1 used top loin steaks cooked to 58°C or 80°C utilizing a George Forman grill (191°C) or a flat food-service grill (232°C). A second study used Choice beef top loin steaks cooked to 58 or 80°C on a flat electric grill (176°C). Companion steaks were cooked for WBSF (kg). A third study used 60 top loin steaks cooked on an open hearth electric grill (176°C) and served to a trained meat descriptive attribute panel. For study 1, consumers (n = 80 per city) were recruited in Portland, OR; Olathe, KS; State College, PA and study 2 recruited 120 consumers per city from Olathe, KS; State College, PA; Portland, OR; and Griffin, GA.ResultsConsumer ratings (n = 3228), Warner-Bratzler shear force values, and 400 trained descriptive attribute values (n = 400) were used to develop 13 equations (Table 1) . Equation [1] used Tend ratings to account for 24.6% of the variation in WBSF. Inclusion of Juice and their interaction did not appreciably increase the amount of variation accounted for by Eq. [3] (R2 = 0.25) compared to Eq. [1]. Equations to predict OLike using Tend, Juice or WBSF had very low R2. OTend and OJuice were better predictors of OLike (R2 = 0.500, 0.492, 0.554 for Equations 10, 11, and 12, respectively) than when Juice, Tender or WBSF were used.ConclusionWBSF is more highly related to trained descriptive tenderness ratings then to consumer tenderness liking values. Overall consumer liking is difficult to predict using trained descriptive attribute and WBSF values and is most highly related to consumer sensory liking ratings for tenderness and juiciness. Juiciness ratings, either trained or consumer, did not appreciabilty improve predictability of regression equations to predict either WBSF or consumer overall liking.

Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts1,2

Meat is a food for humans. However, beef consumption in the United States has steadily declined by >14% over the past decade due to a variety of factors, including insufficient knowledge of animal protein. This study quantified all proteinogenic AA as well as nutritionally and physiologically significant nonproteinogenic AA and small peptides in beef cuts from 3 subprimals (chuck, round, and loin). Beef carcasses ( = 10) were selected at 3 commercial packing plants in the United States. Retail-cut samples were analyzed for the nitrogenous substances after acid, alkaline, or enzymatic hydrolysis and after deproteinization. In these chuck, round, and loin cuts, total amounts of glutamate (free plus peptide bound) were the highest (69-75 mg/g dry weight) followed by lysine, leucine, arginine, and glutamine in descending order. This is the first study to determine aspartate, asparagine, glutamate, and glutamine in meat proteins of any animal species. In all the beef samples evaluated, glutamine was the most abundant free AA (4.0-5.7 mg/g dry weight) followed by taurine, alanine, glutamate, and β-alanine. Additionally, samples from all beef cuts had high concentrations of anserine, carnosine, and glutathione, which were 2.8 to 3.7, 15.2 to 24.2, and 0.68 to 0.79 mg/g dry weight, respectively. Beef top loin steaks appear to provide higher protein nutrition values than top round steaks and under blade roasts, but all are excellent sources of proteinogenic AA as well as antioxidant AA and peptides to improve human growth, development, and health. Our findings may help guide future decisions regarding human and animal nutrition.

Tenderness assessments of top loin steaks from retail markets in four U.S. cities.

The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks ( = 1,613) were obtained for Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer sensory determinations. Personnel at 4 universities (California Polytechnic State University, Colorado State University, University of Missouri, and Texas A&M University) conducted the study over a 12-mo period. Enhanced/blade-tenderized top loin steaks had the lowest ( < 0.05) WBSF and SSF values, whereas nonenhanced top loin, bone-in steaks had the highest ( < 0.05) WBSF and SSF values. Enhanced/blade-tenderized top loin steaks received the highest ( < 0.05) ratings by consumers for palatability scores, whereas nonenhanced top loin, bone-in steaks had the lowest ( < 0.05) consumer panelist ratings. The USDA quality grade did have an effect ( < 0.05) on the tenderness of nonenhanced steaks but did not affect ( > 0.05) steaks that were enhanced/blade tenderized. The WBSF values and consumer sensory values for top loin steaks were comparable to the 2010 National Beef Tenderness Survey, signifying that no drastic changes in tenderness have occurred due to changes in antemortem or postmortem conditions.

North American Beef Tenderness Survey 2011–2012: Benchmarking tenderness and sample shipping procedures1

Fifty-four stores in 30 U.S. cities were sampled from June 2011 through May 2012 to benchmark beef tenderness at retail, as assessed by Warner-Bratzler shear force (WBSF). Top loin (Longissimus dorsi; n = 980) and sirloin (Gluteus medius and Biceps femoris; n = 860) steaks were collected at random (Quality Grade and brand) and shipped via overnight delivery to Colorado State University. From June 2011 through November 2011, North American Beef Tenderness Survey (NABTS) Period 1, samples were shipped fresh and then frozen. Mean WBSF values during Period 1 were 2.9 and 3.5 kg for top loin and sirloin steaks, respectively. Frequencies of steaks classified as tough (WBSF ≥ 4.4 kg) were 8.6% and 17.7% for top loin and sirloin steaks, respectively. When shipped fresh, a disproportionately high frequency (16.9%) of top loin steaks had WBSF ≤ 2.0 kg, representing a deviation from previous works. Two trials were conducted to assess the effect of freezing, retail display, and shipping on WBSF and slice shear force (SSF) of beef top loin steaks. Freezing, retail display, and shipment reduced WBSF by 0.4, 0.3, and 0.0 kg during Trial 1, and by 0.4, 0.3, and 0.1 kg during Trial 2. Slice shear force was lower (P < 0.05) in steaks exposed to shipping conditions during Trial 1; however, this difference was not observed in Trial 2. Shipping decreased the frequency of steaks categorized as tough (SSF ≥ 20.0 kg) from 11.1 to 5.7% and from 30.5 to 28.6%, during Trial 1 and 2, respectively. During Trial 1, WBSF indicated that shipping increased incidence of tough samples from 0.0 to 3.8%, but this trend was reversed during Trial 2 when shipping reduced incidence of tough samples from 13.0 to 5.6%. Coefficients of variation for treatment effects suggested variance remained unchanged (± 2.0%), with respect to shear force values. However, mean values were reduced as a result of shipping conditions. These findings dictated a change in NABTS protocol from December 2011 through May 2012 (Period 2), during which time samples were shipped frozen. Mean WBSF values were 3.4 and 4.0 kg for top loin and sirloin samples, respectively. Frequencies of steaks classified as tough were 14% and 23.5% for top loin and sirloin steaks, respectively. These findings suggest that freezing samples before shipment may influence shear force of steaks collected at the retail level. These data should be considered when evaluating beef tenderness surveys and in the design of future works.

Effects of growth implants on consumer perceptions of meat tenderness in beef steers.

Anabolic steroid implants are routinely used to increase growth performance and profitability; however, there are concerns that the use of implants, particularly those containing trenbolone acetate, may have detrimental effects on carcass quality and beef tenderness. Thus, the objectives of the current study were to determine the effects of various commonly used implant regimens on shear force values, sensory properties, and consumer satisfaction of beef top loin steaks from cattle of Bos indicus influence. Cattle were supplied by producers that agreed to provide sire and dam information in exchange for carcass and sensory data. Steers (n = 2,748) were assigned randomly to one of three implant treatments (12/sire; four steers from each sire were placed into each treatment group): 1) unimplanted controls (n = 1,368); 2) Synovex-S followed by another Synovex-S (n = 660); or 3) Synovex-S followed by Revalor-S (n = 720). Steaks sampled after 3, 7, and 14 d of aging indicated that unimplanted cattle had lower (P < 0.05) Warner-Bratzler Shear force values than those from implanted animals. No differences (P > 0.05) in shear force values were found between the two treatments or the control groups for steaks sampled following a 21-d aging period. Steaks from implanted animals sampled after 3, 7, and 14 d aging were rated lower (P < 0.05) for initial and sustained trained sensory panel tenderness scores. Consumers failed to detect any differences in steak samples related to implant treatment after 7 and 14 d of aging. Consumer education level and family income did not affect overall acceptability (P > 0.10 and 0.18, respectively) or tenderness acceptability (P > 0.11 and 0.68, respectively); however, consumers with postgraduate degrees recorded lower (P < 0.05) overall quality, beef flavor, juiciness, and tenderness scores than consumers in all other education classifications. Additionally, family income had no effect on overall quality (P > 0.21), beef flavor (P > 0.28), juiciness (P > 0.58), or tenderness (P > 0.45) scores. Results indicate that using a moderate implant program in Bos indicus-influenced cattle has no detrimental effects on beef tenderness and consumer acceptability.

Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA

The objective of this research was to evaluate the consumer controlled factors of cooking method and degree of doneness on top loin steaks from different USDA quality grades (Low Choice, High Select or Low Select) and breed-types (English, Continental European Cross or Brahman Cross). In addition, cities within the same region were evaluated for differences in consumer controlled factors and palatability responses. The in-home product test was conducted in Dallas and San Antonio, Texas, USA. Consumers ( n=173) evaluated steaks for overall like (OSAT), tenderness (TEND), juiciness (JUIC), and flavor (FLAV) using 23-point hedonic scales. Respondents in Dallas cooked their steaks to higher degrees of doneness than did those in San Antonio. Outdoor grilling was the most frequently used method of cookery for steaks in both cities. Generally, consumers in San Antonio gave higher palatability ratings to Choice steaks and Dallas consumers gave higher ratings to Select steaks. The interactions of city×cooking method, breed-type×cooking method, and degree of doneness×cooking method were significant for all palatability attributes. In addition, the interaction of cooking method×quality grade was significant for TEND, JUIC, and FLAV. Warner–Bratzler shear (WBS) force was determined on a steak from each strip loin. Steaks from Continental European Cross cattle and Low Choice carcasses had the lowest WBS values. Differences in consumer preparation of beef top loin steaks present very unique challenges for the beef industry. Consumer information programs may serve a valuable role in connecting consumer perceptions with the preparation techniques needed to consistently achieve satisfaction.

Consumer preferences for beef color and packaging did not affect eating satisfaction

We investigated whether consumer preferences for beef colors (red, purple, and brown) or for beef packaging systems (modified atmosphere, MAP; vacuum skin pack, VSP; or overwrap with polyvinyl chloride, PVC) influenced taste scores of beef steaks and patties. To test beef color effects, boneless beef top loin steaks (choice) and ground beef patties (20% fat) were packaged in different atmospheres to promote development of red, purple, and brown color. To test effects of package type, steaks and patties were pre-treated with carbon monoxide in MAP to promote development of red color, and some meat was repackaged using VSP or PVC overwrap. The differently colored and packaged meats were separately displayed for members of four consumer panels who evaluated appearance and indicated their likelihood to purchase similar meat. Next, the panelists tasted meat samples from what they had been told were the packaging treatments just observed. However, the meat samples actually served were from a single untreated steak or patty. Thus, any difference in taste scores should reflect expectations established during the visual evaluation. The same ballot and sample coding were used for both the visual and taste evaluations. Color and packaging influenced ( P<0.001) appearance scores and likelihood to purchase. Appearance scores were rated red>purple >brown and PVC >VSP>MAP. Appearance scores and likelihood to purchase were correlated ( r=0.9). However, color or packaging did not affect ( P>0.5) taste scores. Thus, consumer preferences for beef color and packaging influenced likelihood to purchase, but did not bias eating satisfaction.

Consumer evaluation of beef of known categories of tenderness.

A study was conducted to determine consumer perceptions of beef top loin steaks of known shear force and to evaluate how buying trends were modified by the tenderness and price variations of these steaks. Strip loins were cut into a 2.54-cm-thick steaks, and the center steak from each strip loin was used to determine Warner-Bratzler shear force. The remaining steaks were placed into one of the following shear force categories based on that shear force and color-coded accordingly: 1) 2.27 to 3.58 kg (Red); 2) 4.08 to 5.40 kg (White); and 3) 5.90 to 7.21 kg (Blue). Randomly recruited consumers were allowed to evaluate steaks and then purchase steaks based on their findings. A $1.10/kg price difference was placed between each category. Results of the analysis indicated that consumers were able to differentiate between the three categories of tenderness (P < .05). In addition, consumers gave higher (P < .05) juiciness and flavor ratings to Red steaks than to Blue steaks. Overall satisfaction was higher (P < .05) for Red steaks than for the other two categories of steaks. The following percentages of steaks were purchased: 1) Red, 94.6%; 2) White, 3.6%; and 3) Blue, 1.8%. These results suggest that consumers could discern between categories of tenderness and were willing to pay a premium for improved tenderness.

LITERATURE ABSTRACTS

LITERATURE ABSTRACTS

IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER‐BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS

ABSTRACTThreshold Warner‐Bratzler shear (WBS) values were determined by regression analysis of WBS force values and trained sensory panel overall tenderness ratings of beef top loin steaks from A‐ and B‐maturity carcasses (n = 678). Guidelines for retail and foodservice beef were based on 50 and 68% confidence levels, respectively, for overall tenderness ratings of “slightly tender.” Due to the extreme variation in tenderness that exists in the current U.S. beef population, more stringent confidence levels were not practical. Threshold WBS values for retail and foodservice beef were 4.6 and 3.9 kg, respectively. When these values were tested against the population of beef in the National Consumer Retail Beef Study, the 4.6 kg value was 88.6% accurate at determining whether or not a steak would be rated less than “slightly tender”by consumers.