Initial Juiciness Research Articles

Chrysomya chloropyga (copper-tailed blowfly) larvae reared on abattoir waste as a protein source for broiler production: carcass traits, meat quality and sensory attributes

The larvae of the copper-tailed blowfly (Chrysomya chloropyga) have the potential to break down high-risk waste such as abattoir waste and ameliorate the nutrients to be reintroduced into the food chain by including them in broiler feeds. Chrysomya chloropyga larvae were grown on abattoir waste, harvested, processed, and included in broiler diets at inclusion rates of either 5, 10 or 15%. Thereafter the carcass traits, meat quality characteristics and descriptive sensory attributes were determined. Further to this the mineral content of the tibia, as well as the tibia bone strength were determined. The highest inclusion rate of 15% resulted in broiler carcass and meat characteristics that were on par with a formulated soya-based control diet. The chemical composition of the meat was predominantly not significantly affected by the dietary larval meal inclusion (p > 0.05). In terms of its sensory attributes, meat from broilers fed C. chloropyga meal showed some significant differences for chicken aroma and initial juiciness (p ≤ 0.05). However, no significant differences were observed for any of five other sensory attributes of importance. Interestingly, the dietary inclusion of C. chloropyga meal was significantly related to increased tibia potassium and iron content, which could be linked to the insects’ accumulating these minerals present in the abattoir waste. The results indicate that C. chloropyga larval meal could be included in broiler diets at up to 15% without any negative effects on the aforementioned characteristics and could even influence them positively.

68 Impact of Increasing Levels of Hybrid Rye on Carcass Characteristics and Product Sensory Evaluation in Grow-Finish Pigs

Abstract The objective of this trial was to determine the effects of hybrid rye (KWS Bono) inclusion rate on lean muscle deposition and product quality of grow-finish pigs. A total of 2,400 barrows and gilts (FAST x PIC 800, 44.9 kg) were randomly allotted to 1 of 4 dietary treatments. Diets were corn-soybean based with hybrid rye replacing either 0, 40, 70 or 100% of the corn in the diet. All diets were formulated to meet or exceed the 2012 NRC requirements for all nutrients, and a five-phase feeding program was utilized (44.9 to 56.0, 56.0 to 69.0, 69.0 to 87.9, 87.9 to 107.5, and 107.5 to 111.6 kg). Pigs were weighed and feed disappearance measured at each phase change. Pigs were marketed across three events and (%) Yield, Hot Carcass Weight (HCW), Backfat (BF) and Iodine Value (IV) were measured at the procurement facility. Two primal sections (loins and bellies) were removed from 88 pigs (22/treatment) and sent to the KSU Meat Lab Facility to be cooked or smoked for a trained, sensory panel evaluation. Data were analyzed using the GLIMMIX procedure of SAS, with block as a random effect and pre-planned linear and quadratic contrast statements to analyze the inclusion of hybrid rye. Results indicate that increasing hybrid rye inclusion rate from 0 to 100% decreased (P < 0.001) average market BW, % Yield, HCW, BF and IV all decreased (P < 0.001) as hybrid rye inclusion rate increased (Table 1). The sensory measures for loin chops for Initial Juiciness, Sustained Juiciness, Myofibrillar Tenderness and Overall Tenderness decreased (P < 0.05) with increasing hybrid rye. Connective Tissue Amount, Pork-Flavor Intensity and Off-Flavor Intensity were not affected (P > 0.10) by dietary treatment. All bacon measures including Texture, Saltiness, Smoke Intensity, Bacon Flavor and Off Flavor were not affected by hybrid rye inclusion (P > 0.10). In summary, while there was a reduction in HCW, BF, % Yield, IV and certain sensory values for loins as hybrid rye increased, there was no effect on any of the bacon variables measured. Therefore, depending on economics, hybrid rye can be an acceptable replacement for corn in finishing pig diets.

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.

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.

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 &amp;lt; 0.05) than boneless cuts from the same muscle. Bonestate had no effect (P &amp;gt; 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 &amp;lt; 0.05) bytrained sensory panelists for myofibrillar and overall tenderness than striploin and ribeye steaks, which were similar (P &amp;gt; 0.05). Bone state hadno impact (P &amp;gt; 0.05) on consumer tenderness and flavor ratings forany of the three cuts. But, bone-in strip loin samples were rated juicier andhigher (P &amp;lt; 0.05) overall than boneless strip loin steaks byconsumers. Tenderloin steaks were juicier, more tender, more flavorful, andrated higher overall (P &amp;lt; 0.05) than ribeyes and boneless strip loinsteaks by consumers. Moreover, there were no differences (P &amp;gt; 0.05)between strip loins and ribeyes for flavor liking by consumers and nodifference (P &amp;gt; 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.

Meat Quality of Nellore Young Bulls-Effects of Different Days on Feed and Zilpaterol Hydrochloride Supplementation.

Simple Summaryβ-adrenergic agonists have been widely used to improve meat production efficiency and can be a valuable tool for increasing world meat supply. They act as nutrient repartitioning agents, increasing lean tissue deposition but negatively affecting meat quality, notably reducing palatability. While this metabolic modifier improves the growth performance of Zebu breeds, they can impair even more meat quality in feedlot-finished cattle. This study was developed to evaluate the impact of zilpaterol hydrochloride (ZH) feeding duration and time on feed (90 or 117 days), on meat quality, and on composition properties of meat from young Zebu bulls. Supplementing ZH resulted in a leaner and less tender and juicy meat compared to non-supplemented animals, with few differences in fatty acid composition. Feeding animals for 90 or 117 days had a small impact on meat quality attributes. Feeding ZH to Zebu bulls would require additional tenderization practices to reduce the negative effects of ZH on meat quality.Ninety-six Nellore young bulls were fed (90 or 117 day) diets containing ZH (8.33 mg/kg) for 0, 20, 30, or 40 days to evaluate the effects of days on feed (DOF) and length of zilpaterol hydrochloride (ZH) supplementation on meat quality. At the end of feeding period, animals were slaughtered, and samples of the Longissimus muscle were collected to evaluate the chemical composition, fatty acid profile, color stability, shear force, and sensory profile. DOF did not affect chemical composition, shear force, sensory tenderness, and most of fatty acids; however, animals fed for 90 d had lower redness (p < 0.01), sustained juiciness (p < 0.01), and more flavor (p = 0.03) than those fed for 117 d. The ZH supplementation decreased lipid content and redness (p < 0.01), initial and sustained tenderness (p < 0.01), initial and sustained juiciness (p < 0.01), but increased protein (p < 0.01) and shear force (p < 0.01) as compared to non-supplemented animals. The ZH supplementation increased total PUFA, c9,c12-18:2, and 20:4-n6, and decreased c9-20:1 (p < 0.05). Feeding ZH impairs meat quality attributes of Nellore young bulls, regardless of duration of supplementation, while DOF has a small effect on meat quality properties.

Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades

Sirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin cap steaks (N = 60) of 4 different quality grades (Prime, Top Choice, Low Choice, and Select) were evaluated in the current study. Top sirloin butts were collected, and the biceps femoris was removed, trimmed, and sliced into twelve 2.54-cm-thick steaks. The steaks from each subprimal were aged for 28 d and designated for either trained sensory panels, consumer sensory panels, Warner-Bratzler shear force, or moisture and fat determination. The Prime steaks were rated the highest (P &amp;lt; 0.05) for overall liking and were higher (P &amp;lt; 0.05) for flavor liking than Low Choice and Select steaks within the consumer panels. However, all quality treatments were similar (P &amp;gt; 0.05) in juiciness and tenderness for the consumer panels. Additionally, a similar (P &amp;gt; 0.05) percentage of samples from each treatment were rated acceptable for tenderness, juiciness, flavor liking, and overall liking, with each trait having greater than 70% of samples rated acceptable. Also, Prime steaks were rated the highest (P &amp;lt; 0.05) for sustained juiciness and overall tenderness within the trained sensory panels. Similarly, Prime steaks were rated higher (P &amp;lt;0.05) for initial juiciness than the Low Choice and Select treatments but were similar (P &amp;gt; 0.05) to Top Choice. These results indicate that USDA quality grades impact the eating quality of sirloin cap steaks, especially within the Prime grade, and could provide an opportunity for refined marketing and added economic value for the cut.

The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb.

The effect of production systems on the sensory quality characteristics of Dorper lambs was investigated. Sixty lambs (ewes, rams, castrates) were allocated into two production groups (feedlot or free-range) at weaning with equal numbers of each sex represented in each group. The lambs were fed for five (slaughter group 1) or six (slaughter group 2) weeks. Feedlot lambs were fed a commercial pelleted diet while free-range lambs utilized natural shrub pastures. Samples of the Longissimus thoracis muscle were used for sensory evaluation. Feedlot lambs produced meat that was juicier and more tender than meat from free-range lambs. Initial juiciness was also higher in the meat from the feedlot lambs. No aroma or flavour differences were observed. The meat from the free-range ram lambs (slaughter group 1) was the least tender, whereas the lamb flavour was also compromised in the free-range ram lambs. Free-range meat may not necessarily be distinguished from feedlot meat as far as aroma and flavour are concerned.

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.

Quality Differences in Wooden Breast Meat Marinated with Commercial Ingredients

ObjectivesWooden breast (WB) is a Pectoralis major muscle myopathy that impacts the quality of broiler breast meat, which is a current significant challenge for the poultry industry. While WB has been thoroughly researched in recent years, there has not been a resolution to this issue. Therefore, it is necessary to explore potential solutions to mitigate the undesirable characteristics of WB. The objective of this research was to evaluate differences in quality between chicken breasts classified as normal (NOR), moderately woody (MOD), and severely woody (SEV) that were marinated with control (water), traditional (sodium phosphate and salt), or clean label (potassium carbonate and salt) marinades.Materials and MethodsChicken breasts from broilers were graded NOR, MOD, SEV based on the severity of WB. Breasts were sized to 30 ± 2 mm to control variability in breast thickness. Three separate treatment marinades were applied to 40 lb batches of each WB severity 24 h postmortem. Treatments were tumbled for 30 min at 12 rpm under vacuum (20–25 mmHg). Tumble yields were measured. The breasts were individually frozen in a CO2 cabinet to –62.2°C and stored at –17.8°C. A 3 × 3 factorial structure within a randomized complete block design with 3 replications of 40 lbs (Day 1, Day 2, Day 3) were used to evaluate the impact of marinade (control, traditional, clean label) and WB severity (NOR, MOD, SEV) on tumble yields. Similarly, a 2 × 3 factorial structure was used to analyze the effect of marinade (traditional and clean label) and WB severity (NOR, MOD, SEV) on sensory attributes.ResultsWhen averaged over WB severity, the clean label marinade had a greater tumble yield (P &lt; 0.05) than the traditional marinade. When averaged over marinade, the NOR had a greater tumble yield (P &lt; 0.05) than the MOD and SEV treatments, which did not differ from each other (P &gt; 0.05).Descriptive sensory results revealed that both marinated SEV were crunchier and less tender (P &lt; 0.05) than MOD and NOR, and MOD was less tender (P &lt; 0.05) than NOR. The clean SEV was chewier (P &lt; 0.05) than all MOD and NOR treatments, but the traditional SEV was only chewier (P &lt; 0.05) than the NOR. Interaction was significant (P &lt; 0.05) for mushy, initial juiciness, and overall juiciness. These attributes differed (P &lt; 0.05) for WB severity but not marinade treatment. When averaged over marinade, NOR was mushier than the MOD, which was mushier than the SEV, and the SEV and MOD were juicier than NOR.Consumer acceptability results indicated that clean and traditional SEV were less acceptable (P &lt; 0.05) than MOD and traditional NOR; no difference (P &gt; 0.05) existed between MOD and NOR for both marinades. In addition, when averaging over WB severity, the traditional marinade was preferred (P &lt; 0.05) over the clean label marinade. Thus, differences in WB severities were more apparent in the clean label than the traditional marinade, which indicates that even though the clean label samples were tender, it may not be advisable to utilize that marinade formulation in place of traditional marinades with SEV woody breast meat.ConclusionThe use of salt and sodium phosphate or potassium carbonate in a marinade improves eating quality characteristics of MOD and SEV woody breast. However, differences remain between NOR and SEV in tenderness, gumminess and crunchiness that negatively impact the consumer acceptability of broiler breast meat.

The Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability

ObjectivesThe objective of this study was to evaluate the effects of pork hot carcass weight on loin quality and palatability of top loin chops.Materials and MethodsThe pigs in this study were raised to exceed standard market weights. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: light (LT; less than 111.8 kg), medium-light (MLT; 111.8- 119.1 kg), medium-heavy (MHVY; 119.1- 124.4), and a heavy (HVY; 124.4 and greater). Prior to fabrication, purge loss percentage, instrumental color, subjective color and marbling, and pH were taken for each loin. Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory analysis, or trained sensory analysis. For WBSF, consumer, and trained panels, chops were thawed for 24 h prior to analysis. Chops were cooked on clam-shell style grills and removed from the heat with the internal temperature rising to a peak internal temperature of 71°C. Consumers (N = 197) evaluated each sample for tenderness, juiciness, flavor like, and overall liking on 0 to 100 continuous line scales. Consumers were also able to indicate “yes” or “no” if the chop was acceptable for all palatability traits and overall. Trained panelists evaluated each sample for initial juiciness, sustained juiciness, myofibrillar tenderness, connective tissue amount, overall tenderness, pork flavor, and off flavor on similar 0 to 100 continuous line scales.ResultsLoins from all weight groups differed (P &lt; 0.05) in weight (LT &lt; MLT &lt; MHVY &lt; HVY). No carcass weight effects (P &gt; 0.05) were found for loin instrumental color, subjective color, subjective marbling, purge loss percentage, pH, WBSF, moisture percentage, fat percentage, and drip loss. Carcass weight did not affect (P &gt; 0.05) juiciness or flavor like ratings but did affect (P &lt; 0.05) tenderness ratings and overall liking ratings. Chops from the HVY group were rated as more tender (P &lt; 0.05) compared to chops from the LT weight group. Additionally, chops from the HVY weight group had greater (P &lt; 0.05) consumer overall liking rating compared to chops from both the LT and MLT weight treatments. Hot carcass weight treatment did not contribute (P &gt; 0.05) to the percentage of chops rated acceptable for flavor and overall liking. Chops from the HVY weight carcasses had the greatest (P &lt; 0.05) percentage of chops rated acceptable for juiciness. Chops from LT carcasses had the lowest percentage of chops rated acceptable for tenderness. Trained sensory results also reflected tenderness and juiciness differences among carcass weight treatments. For both initial and sustained juiciness, chops from MHVY carcasses were rated as juicier (P &lt; 0.05) compared to chops from both MLT and LT carcasses. Additionally, chops from the LT hot carcass weight treatment had the lowest (P &lt; 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P &gt; 0.05) with greater (P &lt; 0.05) overall tenderness ratings compared to chops from LT carcasses.ConclusionThese results indicate that as hot carcass weight increased, there were no negative effects on loin quality, and top loin chops from heavier weight carcasses had improved tenderness and juiciness compared to chops from lighter carcasses. This provides evidence that as the hot carcass weights of pigs in the United States continue to increase there will be no negative effects on quality and palatability.

Effects of Plum Concentrate, Potato Starch, and Rice Starch as a Phosphate Replacement on Quality and Sensory Attributes of Whole Muscle Hams

ObjectivesThe purpose of this study was to evaluate the functionality of potato starch (PS), rice starch (RS), and plum concentrate (PC) as a replacement for phosphates in clean label curing brines, determined by the industry significant attributes of smokehouse yields, sensory analysis, and color scores.Materials and MethodsFresh inside ham pieces (Semimembranosus + Adductor) (n = 80), USDA-IMPS # 402F, were denuded and split into halves. Inside ham pieces were randomly assigned to one of four treatments including: a control containing traditional curing ingredients (CON), and three treatments with natural curing alternatives containing either plum concentrate (PC), potato starch (PS), or rice starch (RS) as phosphate replacement. Clean label treatment hams (CLT) were evaluated in conjunction with a traditional processed ham control (CON). The control brine was made with the addition of phosphate; whereas, the three clean label treatment brines received phosphate replacement inclusion via the vacuum tumbler. The ham pieces from all treatments were injected to approximately 125% of their fresh weight using a multi- needle injector. Hams were vacuum tumbled with a target post tumble weight of 130%. Inclusion rates for treatments included 2.25% (PS, RS) and 1.1% (PC) of the projected final meat block weight. Hams were then tumbled for 2 h at –15 mm Hg and 12 RPM (industry standard). Hams were cooked to an internal temperature of 62.7°C without the addition of smoke and chilled in accordance with USDA-FSIS Appendix B. They were then vacuum packaged and held under refrigeration (4°C) for 21d. Hams were evaluated for smokehouse yields, sensory analysis, and color scores. Ham samples were evaluated for: initial and sustained juiciness, initial and sustained tenderness, off flavors, ham flavor intensity, and mouth feel. Ham slices were held vacuum packaged, under refrigeration for an additional 7d, and then evaluated for L*, a*, b* color space values at 28d post cooking to simulate a retail setting. Differences in treatment results were analyzed using the MIXED models procedure of SAS.ResultsHams treated with PS had the highest cooking and overall yield (P &lt; 0.05), PC hams had the lowest cooking and overall yield (P &lt; 0.05), and RS hams were comparable to CON. The CLT were darker and less red than CON (P &lt; 0.05). Similarly, CON had the highest a* value (P &lt; 0.05) indicating a significant redder color compared to PS, RS, and PC; additionally, CON had a higher b* (P &lt; 0.05) compared to clean label treatments. The CON had decreased tenderness compared to CLT (P &lt; 0.05). For all other sensory attributes CLT was comparable to CON. Trained sensory analysis determined all phosphate replacements maintained or improved sensory attributes over the control. Cooking yields were improved by PS, held similar by RS, and decreased significantly by PC when compared to the control. Both PS and RS should be considered acceptable phosphate replacements in natural curing brines.ConclusionBased on research presented, PS and RS are suitable replacement for phosphates in natural curing brines based on similar or improved yields, and similar or improved sensory attributes. Due to its extreme cooking loss PC is not a recommended phosphate replacement.

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.

Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P &lt; 0.05) tender compared to chops from the LT carcasses. Additionally, chops from the HVY weight group had greater (P &lt; 0.05) consumer overall like ratings compared to chops from both the LT and MLT groups. Carcass weight did not affect (P &gt; 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P &gt; 0.05) to the percentage of chops rated acceptable for flavor and overall liking. The greatest (P &lt; 0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P &lt; 0.05) percentage of acceptable ratings for tenderness were for chops from the LT weight group. Both initial and sustained juiciness from MHVY carcasses were rated as more (P &lt; 0.05) juicy compared to chops from both MLT and LT carcasses by trained sensory panelists. Additionally, chops from the LT carcasses had the lowest (P &lt; 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P &gt; 0.05), with greater (P &lt; 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses.

The Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability

ObjectivesThe objective of this study was to evaluate the effects of pork hot carcass weight on loin quality and palatability of top loin chops.Materials and MethodsThe pigs in this study were raised to exceed standard market weights. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: light (LT; less than 111.8 kg), medium-light (MLT; 111.8- 119.1 kg), medium-heavy (MHVY; 119.1- 124.4), and a heavy (HVY; 124.4 and greater). Prior to fabrication, purge loss percentage, instrumental color, subjective color and marbling, and pH were taken for each loin. Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory analysis, or trained sensory analysis. For WBSF, consumer, and trained panels, chops were thawed for 24 h prior to analysis. Chops were cooked on clam-shell style grills and removed from the heat with the internal temperature rising to a peak internal temperature of 71°C. Consumers (N = 197) evaluated each sample for tenderness, juiciness, flavor like, and overall liking on 0 to 100 continuous line scales. Consumers were also able to indicate “yes” or “no” if the chop was acceptable for all palatability traits and overall. Trained panelists evaluated each sample for initial juiciness, sustained juiciness, myofibrillar tenderness, connective tissue amount, overall tenderness, pork flavor, and off flavor on similar 0 to 100 continuous line scales.ResultsLoins from all weight groups differed (P 0.05) were found for loin instrumental color, subjective color, subjective marbling, purge loss percentage, pH, WBSF, moisture percentage, fat percentage, and drip loss. Carcass weight did not affect (P > 0.05) juiciness or flavor like ratings but did affect (P 0.05) to the percentage of chops rated acceptable for flavor and overall liking. Chops from the HVY weight carcasses had the greatest (P 0.05) with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses.ConclusionThese results indicate that as hot carcass weight increased, there were no negative effects on loin quality, and top loin chops from heavier weight carcasses had improved tenderness and juiciness compared to chops from lighter carcasses. This provides evidence that as the hot carcass weights of pigs in the United States continue to increase there will be no negative effects on quality and palatability.

Trained Sensory Panel Evaluation of 5 Beef Strip Loin Quality Treatments Cooked to S6x Degrees of Doneness

ObjectivesThe objective of this study was to determine if increased marbling counteracts the negative trained palatability scores associated with increased degree of doneness, as stated in the insurance theory.Materials and MethodsFive quality treatments [Prime, Top Choice (Modest and Moderate marbling), Low Choice, Select, and Select Enhanced (enhanced to 110% of raw weight with salt, alkaline phosphate solution)] were equally represented (n = 12 pairs/quality treatment) from paired beef strip loins (IMPS # 180). Strip loins were fabricated into 2.5cm steaks after a 21d aging period. Steaks were grouped into sets of 3 consecutive steaks with each set randomly assigned 1 of 6 degrees of doneness (DOD): very rare (55°C), rare (60°C), medium rare (63°C), medium (71°C), well-done (77°C), or very well-done (82°C) so that each carcass had representation for each DOD. Steaks were cooked on a clamshell grill (Cuisinart Griddler Deluxe, Model GR-150, East Windsor, NJ) to their designated DOD using a thermometer (Super-Fast Thermopen, ThermoWorks, American Fork, UT) to monitor peak temperatures. Panelists were trained according to AMSA guidelines (2016) and evaluated each sample for initial and sustained juiciness, myofibrillar and overall tenderness, connective tissue amount, beef flavor, and salt flavor intensity on continuous line scales. Panelists were fed eight samples representing differences in quality treatment and degree of doneness in a random order. Data were analyzed as a split-plot with the whole plot factor of quality treatment and sub-plot factor of degree of doneness.ResultsThere was only an interaction (P < 0.01) between quality treatment and DOD for initial and sustained juiciness. Panelists rated Prime steaks 12 to 13% higher (P < 0.05) than Select steaks for initial juiciness when samples were cooked to medium rare and lower; however, when samples were cooked to medium, well done, and very well done, panelists rated Prime 66, 98, and 123% higher (P < 0.05), respectively. The same trend was seen for sustained juiciness, as Prime steaks were rated 19 to 25% higher (P < 0.05) than Select steaks when cooked to medium rare and lower, but at medium, well done, and very well done, Prime was rated 108, 152, and 211% higher (P < 0.05), respectively. Select Enhanced was similar (P > 0.05) to Prime for myofibrillar and overall tenderness, and both were rated more tender (P < 0.05) than all other quality treatments, with Select being rated the toughest (P < 0.05). Select Enhanced was similar (P > 0.05) to Prime and was rated as having the least (P < 0.05) amount of connective tissue. As quality grade increased, so did beef flavor intensity, with Prime having the highest (P < 0.05) beef flavor scores, and Low Choice and Select having the lowest (P < 0.05). When looking at the main effect of degree of doneness on overall tenderness, steaks cooked to well done and very well done were rated tougher (P < 0.05) than all other degrees of doneness, with very rare, rare, and medium rare all similar (P > 0.05) and lower than the 2 highest DOD. Additionally, steaks cooked to medium had the greatest (P < 0.05) beef flavor intensity, except for steaks cooked to rare, which were similar (P > 0.05) to medium.ConclusionAccording to trained panelists, the effect of increased DOD was substantially more detrimental to juiciness of steaks with lower degrees of marbling, consistent with the beef insurance theory.

Marbling Texture’s Effects on Beef Palatability

The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades. Beef strip loins (n = 117) were selected from 3 quality grades [Top Choice (Modest00 – Moderate100 marbling), Low Choice (Small00 – Small100 marbling), and Select (Slight00 – Slight100 marbling)] to equally represent three different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no quality grade × texture interactions (P &gt; 0.05) for all of the traits evaluated. Consumers (n = 104) rated all marbling texture groups similar (P &gt; 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P &gt; 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P &gt; 0.05) among marbling texture groups for visual desirability or likelihood to purchase. However, trained sensory panelists rated coarse marbled steaks higher (P &lt; 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness, as well as higher (P &lt; 0.05) for initial juiciness than medium textured steaks. There were no differences (P &gt; 0.05) among marbling texture groups for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. Low Choice steaks were rated higher (P &lt; 0.05) than Select steaks by consumers for tenderness, flavor liking, and overall liking, but similar (P &gt; 0.05) to Top Choice. Results from this study indicate marbling texture had no impact on consumer evaluations of eating quality and only minimal effects on trained sensory panel palatability ratings and therefore provides no palatability-based evidence for the exclusion of coarse marbled carcasses from current and future branded beef programs.

Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings.

The objective of this study was to evaluate multiple instrumental measures of beef juiciness and determine their relationships with sensory panel juiciness ratings. Treatments were selected to maximize variation in juiciness and included 5 USDA quality grades (Prime, upper two-thirds Choice, lower one-third Choice, Select, and Standard) as well as 2 enhanced Select treatments (112 and 107% of the initial raw weight) and were prepared to 3 degrees of doneness (DOD; rare [66°C], medium [71°C], and well done [77°C]). A total of 21 objective measures of raw samples were evaluated and included marbling level, CIE color values, pH, water activity, proximate composition, and multiple measures of water-holding capacity. Also, 17 objective measures were evaluated for cooked beef samples and included cooking loss, drip loss, and compression-based methods used to quantify expressible moisture. These measures were compared with results from a previous sensory study to evaluate the relationship between the various objective measures and sensory panel juiciness ratings. Differences ( < 0.05) were found among quality treatments for many of the measures evaluated, with the greatest differences occurring for many of the measures among samples cooked to different DOD. Of all the objective measures evaluated, protein percentage, cooking loss, and pressed juice percentage (PJP) were most closely associated ( < 0.05) with consumer juiciness ratings ( = -0.55, = -0.51, and = 0.45, respectively). Additionally, cooking loss and PJP were more closely associated ( < 0.05) with trained sensory panel initial and sustained juiciness ratings than all other measures evaluated. Regression analysis revealed that PJP explained ( < 0.05) 20, 48, and 45% of the variation in consumer, trained panel initial, and trained panel sustained juiciness scores, respectively. This was a greater percentage of the variation than slice shear force explained ( < 0.05) in trained sensory panel initial (39%) and sustained tenderness ratings (40%) and similar to the amount explained (26%) in consumer tenderness ratings. These results indicate PJP was a better predictor of sensory panel juiciness scores than all traits evaluated other than the cooking loss of steaks evaluated by sensory panelists. Pressed juice percentage explained a similar or greater amount of variation in sensory panel scores as slice shear force, indicating PJP as a potential industry standard for objective juiciness evaluation.

Freezing Temperature and Thawing Methods in Sensory Quality of Beef Strip Loin Steaks

ObjectivesFreezing is one of the most important methods to preserve meat and meat products. However, it may affect some of the quality traits, depending on freezing rate, frozen storage conditions and thawing methods. For this reason, the objective of this study was to investigate the descriptive sensory profile (QDA) of beef strip loin steaks stored at –10°C or –20°C and thawed after 1 mo by refrigerator temperature (4°C/∼24 h), ambient temperature (20°C/∼4 h) or microwave, comparing to non-frozen samples.Materials and MethodsEach strip loin (n = 3) was cut in 2.5cm thick steaks and destined for 1 of the 7 treatments. Steaks were weighed before freezing and after thawing, as well after cooking to calculate weight losses. After thawing (considered 4°C) or for fresh meat, the samples were cooked in an electric oven until reaching 71°C. Eleven trained assessors were selected and evaluated the samples in monadic form and according to a complete balanced block design. The intensity of 16 descriptors chosen during the training sessions was evaluated using a linear scale of 9 cm (unstructured), anchored at the extremities by weak, little or none to the left and strong and much to the right. The data were analyzed using the GLM procedure and the means were compared by the Tukey test with the aid of the SAS software (SAS Inst. Inc., Cary, NC).ResultsMicrowave thawed samples, independent of freezing temperature storage, showed the highest values of thawing loss (P < 0.05; ∼11%), while thawing at 4°C or 20°C had similar losses (P > 0.05; ∼2%). There was no difference in weight losses during cooking between either for temperature of storage or thawing method (P > 0.05; ∼21%). For the appearance attributes (internal brown color, degree of doneness, apparent juiciness and crumbling) only the apparent juiciness was affected (P < 0.05) by the treatments, where samples thawed by microwave presented a drier appearance (2.70 and 3.13 at –10°C and –20°C, respectively). There were no differences (P > 0.05) between treatments for aroma attributes (roast beef, cooked beef, metallic and rancid). For flavor attributes (roast beef, cooked beef, metallic and rancid) the assessors found less rancidity (P < 0.05; 0.16) for samples frozen at –20°C and thawed in refrigeration (4°C), when compared to the other treatments (∼0.65). The assessors verified a difference (P < 0.05) between the treatments for fibrosity, one of the texture attributes (initial tenderness, initial juiciness, chewiness and fibrosity), where the non-frozen sample had the highest values (4.45), while the samples frozen at –10°C and thawed at ambient temperature and refrigeration showed the lowest values (2.81 and 3.12, respectively).ConclusionThe results indicate that the frozen storage temperature, as well the methods used in the thawing can affect some sensory attributes, however they would not be able to compromise the overall quality of beef.

Effects of Enhancement and Degree of Doneness on Trained Sensory Panel Ratings of Beef Strip Loin Steak Palatability

ObjectivesTo determine the effect of enhancement on trained sensory panel palatability ratings of beef strip loin steaks of three quality grades cooked to three degrees of doneness (DOD).Materials and MethodsUSDA Prime, Low Choice, and Low Select strip loins (n = 72; 24/grade) were used in the study. Within each quality grade, one-half were enhanced to 108% green weight with a water, salt, and alkaline phosphate solution. Strip loins were aged for 21 d, fabricated into 2.5 cm steaks, vacuum packaged, and frozen at -20°C until further analysis. Consecutively cut steaks were paired, with one steak from each pair assigned to trained sensory panel evaluation and the other to Warner-Bratzler shear force (WBSF) determination. Steak pairs from each strip loin were assigned to one of three DOD: Rare (60°C), Medium (71°C), and Very Well Done (82°C). Steaks were cooked using clamshell grills and internal temperature was monitored using a thermocouple. Sensory panelists were trained according to procedures described by the American Meat Science Association Sensory Guidelines (2015) and evaluated samples for initial and sustained juiciness, myofibrillar tenderness, connective tissue amount, overall tenderness, beef identity, beef flavor intensity, salt intensity, and off-flavor intensity on continuous 100 mm line scales with verbal anchors at each end and midpoints.ResultsAmong the 3 quality grades, enhanced steaks were similar (P > 0.05) for initial juiciness, sustained juiciness, myofibrillar tenderness, connective tissue amount, and overall tenderness. Additionally, all enhanced steaks rated higher (P < 0.05) than non-enhanced Low Choice and Low Select steaks for initial juiciness, myofibrillar tenderness, and overall tenderness. Enhanced steaks were also rated higher (P < 0.05) in salt intensity when compared to non-enhanced steaks. As quality grade decreased in enhanced steaks, salt intensity ratings increased (P < 0.05; Low Select > Low Choice > Prime). Enhanced steaks, regardless of quality grade, were similar (P > 0.05) to non-enhanced Prime steaks for initial juiciness, sustained juiciness, myofibrillar tenderness, and overall tenderness. Panelists rated non-enhanced Prime steaks higher (P < 0.05) than either non-enhanced Low Choice or Low Select for sustained juiciness, beef identity, and beef intensity. Non-enhanced Prime steaks were rated similar (P > 0.05) to non-enhanced Low Choice steaks for myofibrillar tenderness, connective tissue amount, and overall tenderness. Additionally, when cooked to Rare, non-enhanced Prime steaks were similar (P > 0.05) to non-enhanced Low Choice steaks for initial juiciness. As DOD increased, panelists’ ratings for initial juiciness, sustained juiciness, myofibrillar tenderness, and overall tenderness decreased (P < 0.05; Rare > Medium > Very Well Done). For instrumental tenderness, all enhanced treatments and non-enhanced Prime steaks had similar (P > 0.05) WBSF values. However, in non-enhanced steaks, Low Select steaks had higher (P < 0.05) WBSF values than either Prime or Low Choice steaks. Moreover, Rare steaks had lower WBSF values (P < 0.05) than Medium and Very Well Done steaks.ConclusionAfter enhancement, palatability traits were unaffected by quality grade, with few differences found among quality grade treatments in enhanced samples. These results indicate enhancement does not provide an additive effect with marbling level for beef palatability traits.