Consumer Sensory Ratings Research Articles

National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice

Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated by consumer sensory evaluations and Warner-Bratzler shear (WBS) force analyses. The retail tenderloin had the lowest (P<0.05) WBS force value compared to other retail cuts. The retail steak with the greatest (P<0.05) WBS force value was the top sirloin. Foodservice ribeye and top loin steaks had greater (P<0.05) WBS force values compared to the tenderloin. All retail top blade, bone-in ribeye, Porterhouse, and tenderloin steaks were categorized as“very tender” (<31.4 N). There were no (P>0.05) differences in WBS force values among USDA quality grade groups for foodservice steaks. Retail tenderloin steaks received the highest (P<0.05) consumer rating for overall like/dislike, tenderness like/dislike,tenderness level, flavor like/dislike, and juiciness like/dislike compared to all other retail cuts. There were no (P>0.05)differences among the 4 foodservice cuts for consumer sensory ratings of overall like/dislike, tenderness like/dislike, tenderness level, flavor like/dislike, and juiciness like/dislike. There were no (P>0.05) USDA quality grade differences for ribeye, top loin, top sirloin, and tenderloin foodservice steaks for overall like/dislike, tenderness like/dislike, tenderness level, flavor like/dislike, and juiciness like/dislike. Regardless of source (foodservice or retail), USDA grade group, or beef cut, measures of tenderness in this survey reveal ratings and values that should meet most consumer expectations in the marketplace.

Underutilized Fig (Ficus carica L.) Cultivars from Puglia Region, Southeastern Italy, for an Innovative Product: Dried Fig Disks

Fig fruits have recently received more attention by consumers for their quality as either fresh or dried fruits and, consequently, growers are becoming more interested in the cultivation of this species. Figs are mainly consumed as processed fruits (dried, marmalade, jam, etc.), but limited attention has been paid to new possible processing applications of several local cultivars grown in Mediterranean countries. This study aimed to investigate both the morpho-pomological characteristics and consumer sensory ratings (two groups: students and technicians) for four fig cultivars processed as a new type of product, ‘dried fig disks’. The results showed that three out of the four cultivars (Processotto Nero, Natalese Nera, and Verde di Natale) had good pomological characteristics such as fruit weight and skin color, as well as easy peeling, yield, ripening time, and TSS. The same cultivars received positive hedonic scores for appearance (>5 on a 10-point hedonic scale), flavor (4–6 on a 10-point hedonic scale) and taste (6–7 on a 10-point hedonic scale). The overall score was positive for Processotto Nero, Natalese Nera, and Verde di Natale (>5 on a 10-point hedonic scale), whereas one cultivar, Comunione, was less appreciated (<5 on a 10-point hedonic scale). The flavor–sensory attributes most appreciated were black-red fruit, cooked, grassy, and floral; fig off-flavors were perceived as rancid only by students and to a limited extent. Consumer overall acceptance toward dried fig disks was mainly driven by the acceptability of appearance of the new product, together with pleasant flavor and taste.

Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison.

The objective of this study was to determine the influence of two finishing systems (grain- or grass-finishing) on carcass characteristics, meat quality, nutritional composition, and sensory attributes of bison. Bison heifers were assigned to either a grain- or grass-finishing treatment for 130 days prior to slaughter. Carcass measurements, lean color and fat color were recorded. Striploins (M. longissimus lumborum) were collected for analysis of pH, fatty acid profile, cholesterol, proximate analysis, Warner-Bratzler shear force, cook loss, and consumer sensory evaluation. Grain-finished bison heifers had greater (p < 0.01) hot carcass weights, dressing percentage, ribeye area, backfat, and marbling scores compared to grass-finished heifers. Instrumental color values (L*, a*, b*) of the ribeye and a* value of backfat opposite the ribeye were greater (p < 0.01) for grain-finished heifers. Steaks from grain-finished heifers had increased (p < 0.05) crude protein and fat content and decreased (p < 0.01) moisture compared to grass-finished heifers. The grain-finishing system produced steaks with increased (p < 0.01) cholesterol and total fatty acids (mg/g of wet tissue). The grain-finished system produced more tender (p < 0.05) steaks, but consumer sensory ratings did not differ (p > 0.10) between treatments. These data indicate that finishing systems influence bison carcass characteristics, nutritional composition, and meat quality, but do not translate to differences in consumer preferences.

PSX-30 Influence of cut, breed type and supplementation on consumer ratings of pasture-raised lamb

Abstract Consumer ratings and influence of cut, breed type and feed supplementation on sensory attributes of lamb meat were investigated. Lamb cuts (leg, loin, rib and foreshank) were obtained from purebred hair sheep (PB; n = 18; Barbados Blackbelly or St. Croix) and crossbred wool × hair sheep ram lambs (CB; n = 17; Dorset × Barbados Blackbelly or Dorset × St. Croix) rotationally grazed for 77 d in late spring on tall fescue only (PS) or supplemented with soy hull (SH) or corn gluten (CG) at 2.0% of BW (DM basis) at individual feeding stations. Lambs were harvested at 10 mo of age. Customers (n = 170) of a local food hub randomly received two different cuts of lamb and were asked to complete a survey rating each cut for qualitative characteristics (1=extremely undesirable to 9=extremely desirable) before and after cooking. Customer demographics and diet habits were also recorded. Responses were analyzed using PROC NPAR1WAY and GLM procedures of SAS; survey response rate was 66% (113/170). Cut of lamb did not influence attributes. Breed type affected pre-cooking aroma (CB &amp;gt; PB; P &amp;lt; 0.05); tended to affect pre-cooking quality (CB &amp;gt; PB; P = 0.07); and affected after-cooking texture (PB &amp;gt; CB; P &amp;lt; 0.01). Diet affected (P &amp;lt; 0.05) pre-cooking texture (SH &amp;gt; CG &amp;gt; PS; P &amp;lt; 0.02) and tended to influence after cooking juiciness (PS &amp;lt; SH = CG; P = 0.09). Before-cooking attributes were influenced by a breed x diet interaction (P &amp;lt; 0.05) with CB x PS and PB x CG consistently receiving lower scores for color, texture, appearance, quality and ease of preparation. After-cooking aroma was lower (P &amp;lt; 0.05) for CB x SH and PB x PS compared to PB x CG lambs only. Results indicate that breed type and supplementation, but not type of cut, selectively influenced consumer sensory ratings of pasture raised hair sheep lamb.

Effect of Enhancement on Three Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of Australian Beef

ObjectivesImported meat products are commonly used in the value-addition sector of the US meat industry. Non-meat ingredients, such as sodium tripolyphosphate (STP), are often introduced into imported subprimals by the processor to mitigate potential palatability issues. Although STP can positively affect palatability attributes, its use in meat products can be concerning to some consumers. Our objectives were to determine the effects of enhancement with phosphate or alternative functional ingredients on the palatability of three imported Australian beef subprimals.Materials and MethodsRibeye rolls, strip loins, and eye of rounds were collected from carcasses (N = 69) at two commercial abattoirs in Australia. Subprimals were shipped under vacuum in a commercial refrigerated vessel at 0 to 2°C to the USA, where they were transported to Texas Tech University for processing. External fat, connective tissue, and accessory muscles were removed from subprimals, leaving the longissimus thoracics (LT), longissimus lumborum (LL), and the semitendinosus (ST). Muscles were then portioned into six equal sections. One section served as a non-enhanced control (CON), while the remaining five were injected to 112% of green weight with water, salt, and 1 of 5 ingredients: STP, sodium bicarbonate (SBC), sodium carbonate (SC), native potato starch (PS), or beef flavoring (BF). Sections were cut into steak pieces (5 × 5 × 2.5-cm thick) and frozen at 90 d postmortem. Thawed samples were cooked on a clamshell grill using a fixed time cooking schedule targeting a medium degree of doneness, cut into 2 equal portions, and served warm to 2 consumers. Panelists (n = 1380) evaluated each sample for tenderness, juiciness, flavor and overall liking on anchored 100-mm lines scales. Each consumer evaluated 6 test samples from the treatment combinations arranged in a predetermined, balanced order. Sensory data were analyzed using the GLIMMIX procedure of SAS using muscle, ingredient, and their interaction as fixed effects and abattoir as a random effect (α = 0.05).ResultsNo interactions were detected between muscle and ingredient (P ≥ 0.44); however, both muscle and ingredient affected (P &lt; 0.01) consumer sensory ratings. The LL and LT similarly (P &gt; 0.05) scored more tender, with greater flavor and overall liking (P &lt; 0.05) than the ST. The LT was juicier than LL, which was intermediate, and ST was the least juicy (P &lt; 0.05). Samples that were not enhanced were scored lower (P &lt; 0.05) for all measured palatability attributes compared to all other treatments, except STP and CON had similar tenderness scores (P &gt; 0.05). Of the injected samples, STP resulted in lower (P &lt; 0.05) consumer sensory scores than all other treatments. Consumers rated SBC, SC, and PS as the most tender samples (P &lt; 0.05). Samples enhanced with SBC and SC were juicier (P &lt; 0.05) than all other treatments except PS. The flavor of SC was liked more (P &lt; 0.05) than all other treatments except SBC and PS. Samples from SBC, SC, and PS had greater (P &lt; 0.05) overall liking than STP and CON, but PS and BF were similar (P &gt; 0.05).ConclusionUltimately, these results revealed that several alternative functional ingredients can be used to improve palatability scores of imported Australian beef while generating eating quality outcomes that are similar or superior to injection with STP.

Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

The objective of this study was to determine the impact on beef palatability perceptions when consumers with varying degree of doneness (DOD) preferences are served steaks cooked to multiple DOD. Paired Low Choice strip loin steaks were randomly assigned to a DOD of either rare (60°C), medium-rare (63°C), medium (71°C), medium-well (74°C), or well-done (77°C). Consumer panelists were prescreened for DOD preference (rare, medium, or well-done) prior to sensory panels and were assigned to panels based on their DOD preference. In the first round of testing, consumers were served 1 sample from each of the 5 DOD under low-intensity red incandescent light to mask any DOD differences among samples. In round 2 of testing, consumers were fed the paired samples cooked to the same DOD under white incandescent lights. There were no (P &gt; 0.05) consumer DOD preference × steak DOD interactions or consumer DOD preference effects for tenderness, juiciness, and flavor ratings when steaks were evaluated under both lighting types. Within the white-lighting testing, there was a consumer DOD preference × steak DOD interaction (P &lt; 0.05) for overall acceptability. Consumers who preferred steaks cooked to well-done reported no differences (P &gt; 0.05) in overall palatability among DOD under white-lighting, whereas consumers who preferred steaks cooked to rare and medium rated steaks lower (P &lt; 0.05) for overall palatability as DOD increased. Regardless of DOD preference, consumer sensory ratings decreased (P &lt; 0.05) when steaks were cooked above the consumer’s preferred DOD; whereas sensory ratings improved (P &lt; 0.05) when steaks were served below the consumers’ preferences. These results indicate that overcooking steaks has the greatest negative impact on beef palatability perception and thus, foodservice should err on the side of undercooking steaks to preserve, and potentially improve, eating satisfaction.

Evaluation of marbling and enhancement's abilities to compensate for reduced beef palatability at elevated degrees of doneness.

The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to determine the relationship of residual moisture and fat in cooked steaks to beef palatability, specifically beef juiciness. Paired strip loins (IMPS # 180) were collected to equally represent five quality treatments [Prime, Top Choice (modest and moderate marbling), Low Choice, Select, and Select Enhanced (110% of raw weight)]. Steaks were grouped into sets of three consecutively cut steaks and randomly assigned a degree of doneness (DOD): very-rare (VR; 55 °C), rare (R; 60 °C), medium-rare (MR; 63 °C), medium (M; 71 °C), well done (WD; 77 °C), or very well done (VWD; 82 °C). Samples were subjected to consumer and trained sensory evaluation, Warner-Braztler shear force (WBSF), slice shear force (SSF), pressed juice percentage (PJP) evaluation, and raw and cooked proximate analysis. There were no (P > 0.05) quality treatment × DOD interactions for consumer sensory ratings, indicating increased DOD had the same negative impact regardless of marbling level. There was a quality treatment × DOD interaction (P < 0.05) for the percentage of steaks rated acceptable by consumers for juiciness. Increased marbling modified the point in which steaks became unacceptable for juiciness. Similarly, there was a quality treatment × DOD interaction (P < 0.05) for trained juiciness ratings. When cooked to MR and lower, Prime was rated only 8% to 18% higher (P < 0.05) than Select for trained juiciness ratings, but was rated 38% to 123% higher (P < 0.05) than Select when cooked to M and higher. Besides cooking loss, combined cooked moisture and fat percentage was more highly associated (P < 0.01) to consumer juiciness (r = 0.69) and trained initial (r = 0.84) and sustained (r = 0.85) juiciness ratings than all other objective evaluations. Using regression analyses, cooked moisture and fat percentages, alone, were poor indicators of consumer and trained juiciness ratings. However, when combined, the regression equations explained 45%, 74%, and 69% of the variation in consumer, trained initial, and trained sustained juiciness ratings, respectively. These results indicate that increased marbling levels only offer "insurance" for juiciness of steaks that are cooked to high degrees of doneness, but not for other palatability traits. Additionally, cooked residual moisture and fat percentages, when combined, are a good indicator of sensory juiciness ratings.

Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals

Paired USDA Choice top sirloin butts (n = 60) were divided equally across 3 trials: 1) blade tenderized (BT) versus non-blade tenderized (NBT), 2) refrigerated versus frozen aging/storage, and 3) 14-d versus 35-d refrigerated aging. Steaks from subprimals were evaluated using Warner-Bratzler Shear (WBS) force testing and consumer sensory evaluation. Consumers found BT steaks to be more tender and palatable compared to NBT steaks (P &lt; 0.05), even though WBS values did not differ. Steaks from refrigerated versus frozen and 14- versus 35-d age treatments did not differ (P &gt; 0.05) in consumer sensory ratings or WBS values. When compared to refrigerated, frozen storage of product did not affect consumer sensory ratings. Lack of differences between 14- and 35-d aging treatments indicated that the top sirloin butt did not require extended-aging periods to increase tenderness. Blade tenderization remains important for the top sirloin; however, purveyors may have options in postmortem aging and frozen storage of product without sacrificing quality.

A comparison of sensory acceptance, purchase intention, and willingness to pay for Pirenaica beef from two different slaughter weight groups, under different consumer information scenarios

AbstractAn experiment was conducted in which a sensory analysis was carried out together with a consumer attitude test to compare the acceptability of beef from animals slaughtered at 18 vs. 12 months, the latter being the type of beef most widely consumed in Spain. Consumers were grouped for three different information scenarios: (1) blind; (2) disclosure of information regarding slaughter weight plus rearing conditions; and (3) disclosure of full details of the beef production system. Meat from animals slaughtered at 18 months scored higher in consumer sensory ratings than meat from yearlings. The most influential socioeconomic variables were consumer age and gender. Additionally, quality‐conscious consumers showing higher purchase intention also showed higher willingness to pay (WTP) for extra quality. The difference in sensory ratings, however, was not reflected in higher intent to purchase or WTP a premium for meat from older animals.Practical applicationsA higher juiciness and flavor scores for the beef from Pirenaica bulls slaughtered at 18 months than for the yearling beef. It would be necessary to conduct a consumer willing to pay survey to determine a price premium for beef with a higher palatability.

Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico

The study included fresh pork semimembranosus (SM, n=289) and triceps brachii (TB, n=283) muscles sourced from meat packers of Mexico and the USA. Samples were analyzed for moisture, protein, and fat content, pH, shear force (WBSF), cook loss, water holding capacity (WHC), instrumental color, emulsion capacity (EC) and stability (ES), and consumer sensory ratings. SM from the USA had lower WBSF (P<0.05) than that from Mexico (26.7 vs. 29.7N), higher WHC (44.7 vs. 38.4%; P<0.05) and a better appearance, as indicated by its lower h* (52.3 vs. 56.6; P<0.05) and higher C* (23.1 vs. 21.3; P<0.05). Consumer acceptance of SM was similar (P>0.05) across countries. TB from Mexico had higher (P<0.05) fat content (2.5 vs. 2.0%), lower (P<0.05) WBSF values (32.0 vs. 36.9N), and received more positive ratings by Mexican consumers (87.1 vs. 81.7%) than its US equivalent. In general, US pork exhibits better technological properties, while country of origin has less effect on consumer acceptability.

Pork cut presentation effect on consumer sensory ratings

Pork cut presentation effect on consumer sensory ratings

Constraints on establishing threshold levels for Warner - Bratzler shear-force values based on consumer sensory ratings for seven beef muscles

Steaks (n = 560) from US Department of Agriculture (USDA) Choice and Select, including M. gluteobiceps, M. gluteus medius, M. infraspinatus, M. longissimus lumborum, M. rectus femoris, M. triceps brachii and M. vastus lateralis, were evaluated for palatability characteristics and tenderness acceptability by a central-location consumer panel (n = 205 consumers) and Warner–Bratzler shear (WBS) analysis to determine whether threshold values could be identified for these muscles. There were significant interactions for muscle × USDA quality grade for sensory-panel overall like and WBS values. In general, USDA quality grade affected overall like and WBS values for the M. gluteobiceps and M. rectus femoris, but no real differences due to grade were found for the rest of the muscles studied, except for the WBS values for the M. gluteus medius. Regardless of USDA quality grade, the M. infraspinatus had the lowest (P &lt; 0.05) WBS values and was comparable (P &gt; 0.05) in overall like ratings to the M. longissimus lumborum. Percentage of muscles that would be expected to have a tenderness rating ‘slightly tender’ or higher on the basis of WBS values at the 95% confidence interval ranged from 40% for the M. vastus lateralis to 100% for the M. infraspinatus. There were no clear threshold levels for WBS values that would correspond to certain tenderness like ratings, possibly because of the narrow range of tenderness observed within each muscle. For the muscles studied, how consumers rated them appeared to be independent of the WBS values and may make it difficult to develop WBS thresholds for predicting consumer acceptability of these muscles.

Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride

Two trials investigated zilpaterol hydrochloride (ZH) feeding duration, enhancement, blade tenderization, and postmortem aging effect on Warner-Bratzler shear force (WBSF; trial 1) and consumer sensory ratings (trial 2). For trial 1, USDA Select beef strip loins were obtained from carcasses of beef steers fed ZH (6.8 g/t on 90% DM) the last 0, 20, 30, or 40 d of the feeding period. One-half of each strip loin was enhanced (110%) with a brine solution, whereas the remaining portion was not enhanced. Both pieces were portioned into steaks, which were aged 7, 14, or 21 d for WBSF analysis. For trial 2, paired USDA Select beef strip loins were obtained from carcasses of beef steers fed ZH the last 0 or 20 d of feeding. Paired strip loins were fabricated into 4 pieces and assigned to control, moisture enhanced, blade tenderized, and blade tenderized + moisture enhanced treatments. Strip loin pieces were then portioned into steaks that were aged 14 or 21 d postmortem. Consumers panelists (n = 458) indicated their like or dislike of tenderness, juiciness, flavor, and overall like of each sample using 8-point, verbally anchored scales, as well as tenderness and overall acceptability. With exception of 20 d ZH-treated steaks, results from trial 1 indicate WBSF values decreased (P < 0.05) with enhancement. Among enhanced steaks, steaks from cattle fed ZH for 20, 30, and 40 d had greater (P < 0.05) WBSF values than controls. Among nonenhanced steaks, 20 d ZH-treated steaks had WBSF values similar to 0, 30, and 40 d ZH-treated steaks, whereas 30 and 40 d ZH-treated steaks had greater (P < 0.05) WBSF values than controls. Postmortem aging for 21 d improved (P < 0.05) WBSF values for all ZH durations when compared with 7-d aging treatments. Results from trial 2 indicate ZH feeding for 20 d had no effect on flavor scores, decreased tenderness scores (P < 0.05), and tended (P < 0.10) to decrease juiciness and overall like scores when compared with controls for steaks aged 14 d. After 21 d aging, steaks from 20 d ZH-fed cattle had reduced (P < 0.05) tenderness, juiciness, and overall like scores and tended (P < 0.10) to have decreased flavor scores when compared with controls. These results indicate enhancement improved WBSF, but was not sufficient to overcome the detrimental effect of ZH feeding duration on WBSF until steaks were aged for 21 d postmortem. Consumer scores indicate 20 d ZH feeding had no effect on overall acceptability, but decreased tenderness and tenderness acceptability scores when compared with controls.

COMPARISON OF U.S. VERSUS VENEZUELAN BEEF CUTS ON COOKERY TRAITS, CONSUMER IMPRESSIONS AND SHEAR FORCE

ABSTRACT Cookery traits, consumer sensory ratings and Warner–Bratzler shear force values (WBS) for U.S. “Choice‐or‐higher” (IMPORTED) biceps femoris (BF, n = 12) and longissimus dorsii thoracis (LDT, n = 10) were compared with 15‐day‐aged equivalent cuts derived from 10 Venezuelan “AA” and 10 “A” grade steer carcasses. IMPORTED samples required shorter (P &lt; 0.05) cooking times. IMPORTED LDT received the highest sensory scores, different (P &lt; 0.01) from Venezuelan equivalents. IMPORTED LDT and BF generated higher levels of consumer acceptability (80% and 56%, respectively). IMPORTED had lower (P = 0.05) WBS (2.67 kg) compared with Venezuelan counterparts (3.53 and 3.15 kg for A and AA grade, respectively), and exhibited a superior proportion (94%) of tender steaks. U.S. imported beef was more desirable to the consumers, had lower WBS, required less cooking time and generated a greater proportion of tender steaks compared with steaks from domestic Venezuelan carcasses.PRACTICAL APPLICATIONSThis comparison of Venezuelan beef in palatability attributes and consumer acceptance to imported U.S. beef is useful information for Venezuelan cattlemen who need to know how competitive they are and if their production can satisfy Venezuelan hotels, restaurants and other food service institutions that demand meat with superior eating quality. In fact, this information would be a great opportunity for Venezuelan cattlemen to establish strategic alliances and developing their own standards in order to improve their production.

Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt1,2

The objective of this study was to determine whether aging would alter the beneficial effects (tenderness, juiciness, and flavor) of enhancing beef chuck and round steaks with a 20% solution of water, ammonium hydroxide, salt, and carbon monoxide. A randomized, complete block design was used, with 2 treatments [0% (control) and 20% (pump)], 3 aging periods (1, 2, and 3 wk), 3 muscles (M. triceps brachii from the clod heart, M. biceps femoris from the sirloin cap, and M. rectus femoris from the knuckle), and 3 replications. There were a total of 12 subprimals per treatment per aging period (n = 72 each). Individual steaks were cut to a thickness of 2.54 cm and packaged in a high-oxygen modified-atmosphere package (80% oxygen, 20% carbon dioxide). At the end of the aging period, steaks were vacuum packaged and frozen. Steaks were used to determine Warner-Bratzler shear force (WBS) and consumer sensory ratings. For all muscles, WBS values were lower for pump steaks than control at every aging period (P < 0.050). In addition, as aging period increased, WBS values for all steaks increased. Consumer taste panels revealed more desirability for tenderness, juiciness, flavor, and overall acceptability for pump steaks than control steaks. In addition, steaks aged for 1 d were more desirable than steaks aged for 7 and 14 d (P < 0.050). These data indicate that aging does not decrease the benefits (tenderness, juiciness, and flavor) of enhancement.

Investigating Quality Attributes and Consumer Acceptance of Uncured, No‐Nitrate/Nitrite‐Added Commercial Hams, Bacons, and Frankfurters

Increasing demands for natural, organic, and/or preservative-free foods have resulted in the consumer availability of uncured, no-nitrate/nitrite-added processed meat and poultry products. A comprehensive understanding about the quality and sensory attributes of commercially available uncured products is unclear. The objective of this study was to determine if quality and sensory differences exist between uncured and cured meat products. Five different commercial brands (Brands A to E; 4 uncured, no-nitrate/nitrite-added, and 1 nitrite-added) of 3 product types (hams, frankfurters, and bacons) were obtained from retail supermarkets. The samples were evaluated for color, pigment content, pH, lipid oxidation, residual nitrate and nitrite content, and consumer acceptance. All brands from all product types evaluated, except for 1 bacon (Brand B), had cured color, aroma, and flavor attributes similar to the nitrite-added control (Brand E). All product types and brands contained residual nitrate and residual nitrite except for Brands B and D bacons (< 1 ppm nitrite). Lipid oxidation as measured by 2-thiobarbituric acid reactive substances revealed a large variation in the occurrence of lipid oxidation both between and within product types, with frankfurters reporting the highest levels. Color measurements indicated the majority of the brands within each product type were similar to the control. Consumer sensory ratings for surface/lean color, aroma, flavor, texture, and overall acceptance determined that variation existed. Brand E (nitrite-added control) and 1 uncured, no-nitrate/nitrite-added brand for each product type were not different (P > 0.05) for overall acceptance and received higher scores (P < 0.05) than all other brands within each product type.

Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks.

Logistic regression was used to quantify and characterize the effects of changes in marbling score, Warner-Bratzler shear force (WBSF), and consumer panel sensory ratings for tenderness, juiciness, or flavor on the probability of overall consumer acceptance of strip loin steaks from beef carcasses (n = 550). Consumers (n = 489) evaluated steaks for tenderness, juiciness, and flavor using nine-point hedonic scales (1 = like extremely and 9 = dislike extremely) and for overall steak acceptance (satisfied or not satisfied). Predicted acceptance of steaks by consumers was high (> 85%) when the mean consumer sensory rating for tenderness,juiciness, or flavor for a steak was 3 or lower on the hedonic scale. Conversely, predicted consumer acceptance of steaks was low (< or = 10%) when the mean consumer rating for tenderness, juiciness, or flavor for a steak was 5 or higher on the hedonic scale. As mean consumer sensory ratings for tenderness, juiciness, or flavor decreased from 3 to 5, the probability of acceptance of steaks by consumers diminished rapidly in a linear fashion. These results suggest that small changes in consumer sensory ratings for these sensory traits have dramatic effects on the probability of acceptance of steaks by consumers. Marbling score displayed a weak (adjusted R2 = 0.053), yet significant (P < 0.01), relationship to acceptance of steaks by consumers, and the shape of the predicted probability curve for steak acceptance was approximately linear over the entire range of marbling scores (Traces67 to Slightly Abundant97), suggesting that the likelihood of consumer acceptance of steaks increases approximately 10% for each full marbling score increase between Slight to Slightly Abundant. The predicted probability curve for consumer acceptance of steaks was sigmoidal for the WBSF model, with a steep decline in predicted probability of acceptance as WBSF values increased from 3.0 to 5.5 kg. Changes in WBSF within the high (> 5.5 kg) or low (< 3.0 kg) portions of the range of WBSF values had little effect on the probability of consumer acceptance of steaks.

National Beef Tenderness Survey-1998.

Fifty-six retail stores representing 15 retail chains and 14 foodservice facilities in eight U.S. cities were sampled to determine the tenderness of beef steaks at retail and foodservice levels based on Warner-Bratzler shear (WBS) values and consumer evaluation panels. Retail consumer panels were conducted at five universities. Each retail and foodservice steak was evaluated using 10-point scales. Steaks were divided into the following quality groups for statistical analysis: Prime, Top Choice, Choice, Select, and Lean or No Roll. Quality group had no effect on WBS values of retail clod, chuck roll, top round, bottom round, eye of round, top loin, top sirloin, or ribeye steaks but did (P < .05) affect values for the T-bone/porterhouse. The percentages of retail top round, eye of round, and bottom round steaks with a WBS force > 3.9 kg were 39.6, 55.9, and 68.0, respectively. Foodservice ribeye, top loin, and top sirloin steaks had WBS values less than 3.4 kg for all quality groups, with Prime ribeye steaks having lower (P < .05) WBS values than ribeyes from the other quality groups. With the exception of the retail ribeye steak, quality group did not affect consumer sensory ratings of retail and foodservice steaks. Average postfabrication aging times were 32 d for foodservice subprimals and 19 d for retail cut subprimals. These data indicate that improvements in the tenderness of retail cuts from the round are needed. Finally, quality group had little or no effect on consumer sensory evaluations and WBS values of retail and foodservice steaks used in this study.