Myofibrillar Tenderness Research Articles

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.

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

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

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

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

Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging.

This study assessed how fresh beef tumbling without brine inclusion combined with aging would affect quality, biochemical attributes, and descriptive sensory scores of sirloin muscles. Paired gluteus medius (GM), biceps femoris (BF), and tensor fasciae latae (TFL) muscles from beef carcasses (n = 16) at 5 days postmortem were assigned to 0 or 120 min of tumbling, after which sections were aged 0 or 10 days. Tumbled GM (p < 0.001) and TFL (p < 0.01) muscles had increased objective tenderness compared to respective controls. Greater cook and initial purge losses were induced in all muscles with tumbling (p < 0.05), while thawing loss and purge loss with aging were similar (p > 0.05). Fragmentation of myofibrils was increased with tumbling and aging main effects (p < 0.001), although degradation of troponin T and desmin were primarily affected by aging only. In general, neither tumbling nor aging affected properties of collagen. Trained panelists assessed muscles aged 10 days for descriptive sensory scores including tenderness (myofibrillar, connective tissue, and overall), flavor (beef flavor identity, bloody/serumy, fat-like, liver-like, oxidized, umami, metallic, and sour), and juiciness (overall). Tumbled GM had greater myofibrillar tenderness than the control group (p < 0.05). Most sensory scores were unaffected by tumbling; however, tumbling increased oxidized and liver-like flavors of GM and TFL, respectively, as well as decreased overall juiciness of BF (p < 0.05). These findings indicate tumbling combined with postmortem aging can improve tenderness of certain sirloin muscles like GM, although some impairments to flavor and juiciness could also occur. PRACTICAL APPLICATION: The findings of this study are applicable to the beef industry to develop postharvest strategies to ensure sufficient tenderization of fresh beef sirloin muscles is achieved. However, the effectiveness of this process would differ between individual cuts, and minimizing possible impairments to flavor and juiciness would be critical.

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.

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.

Sensory and Visual Evaluation of Six Different Beef Shank Cuts from Asian Consumers

ObjectivesThe objective of this study was to evaluate factors affecting Asian consumers’ purchasing decisions and eating preferences of six different beef shank cuts.Materials and MethodsSix shank cuts, three from forequarter [biceps brachii (shank A); a combination of deep digital flexor and flexor digitorum superficialis (shank B); extensor carpi radialis (shank C)], and three from hindquarter [flexor digitorum superficialis (shank D); deep digital flexor (shank E), a combination of long digital extensor, medial digital extensor and peroneus tertius (shank F)] were collected from 12 USDA low choice beef carcasses (n = 72). Shanks from the left side of the carcasses were used for consumer panels and stewed in water for 90 min at 98°C. Asian consumers (n = 91) from Manhattan, KS, evaluated samples for connective tissue texture, amount of connective tissue, juiciness, flavor, overall texture (a combination of myofibrillar tenderness and connective tissue texture) and sensory overall liking. Consumers (n = 84) also visually evaluated the size, surface color and visual overall liking of shank samples from the right side of the carcasses. Finally, consumers rated each sample as either acceptable or unacceptable. All ratings were done on either a Just About Right (JAR) or a continuous line scale.ResultsShanks A, C, D and F received similar scores close to JAR (P &gt; 0.05) for connective tissue texture. Connective tissue texture of shank E was harder than shanks A and D, and shank B was the hardest of all (P &lt; 0.01). For connective tissue amount, shanks A, D, and E received ratings close to JAR (P &gt; 0.05). Consumers rated shank B with too much and shank C and F with too little (P &lt; 0.01) connective tissue. Shanks A, D, and F received similar ratings close to JAR for juiciness (P &gt; 0.05), while shanks C and E were rated less juicy, and shank B was the least juicy among all (P &lt; 0.01). For overall texture, shanks A, D, and F received similar ratings close to JAR (P &gt; 0.05), and shanks C and E were tougher than those rated JAR (P &lt; 0.01). Again, shank B was the toughest among all for overall texture (P &lt; 0.01). Shanks A, D, and F received the highest sensory overall liking scores, followed by shanks C and E, and shank B received the lowest overall liking score among all the shank cuts (P &lt; 0.01). All shank cuts received high sensory acceptability scores (&gt; 85%) except for shank B (62%; P &lt; 0.01). Shanks A and C both received scores that were close to JAR for shank size. Consumers indicated that shanks B, E, and F were too big in size, while shank D was too small (P &lt; 0.01). However, shanks B, C, E, and F had the greatest and similar raw weight (P &gt; 0.05), followed by shank A, while shank D was the lightest of all (P &lt; 0.01). For visual overall liking, shanks A and C received the highest scores, followed by shanks B, E, and F, and shank D received the lowest score (P &lt; 0.05). Shanks A and C were most visually acceptable (&gt; 95%), while shanks B, D, E, and F were less acceptable than shanks A and C (&gt; 70%; P &lt; 0.01). Finally, consumers indicated that there was no difference in flavor and surface color among different shank cuts (P &gt; 0.05).ConclusionConnective tissue texture and amount directly affected Asian consumers’ eating preference for different beef shank cuts, while shank size was the main factor affecting their purchasing decision.

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

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

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

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

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.

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.

Sensory and Visual Evaluation of Six Different Beef Shank Cuts from Asian Consumers

ObjectivesThe objective of this study was to evaluate factors affecting Asian consumers’ purchasing decisions and eating preferences of six different beef shank cuts.Materials and MethodsSix shank cuts, three from forequarter [biceps brachii (shank A); a combination of deep digital flexor and flexor digitorum superficialis (shank B); extensor carpi radialis (shank C)], and three from hindquarter [flexor digitorum superficialis (shank D); deep digital flexor (shank E), a combination of long digital extensor, medial digital extensor and peroneus tertius (shank F)] were collected from 12 USDA low choice beef carcasses (n = 72). Shanks from the left side of the carcasses were used for consumer panels and stewed in water for 90 min at 98°C. Asian consumers (n = 91) from Manhattan, KS, evaluated samples for connective tissue texture, amount of connective tissue, juiciness, flavor, overall texture (a combination of myofibrillar tenderness and connective tissue texture) and sensory overall liking. Consumers (n = 84) also visually evaluated the size, surface color and visual overall liking of shank samples from the right side of the carcasses. Finally, consumers rated each sample as either acceptable or unacceptable. All ratings were done on either a Just About Right (JAR) or a continuous line scale.ResultsShanks A, C, D and F received similar scores close to JAR (P > 0.05) for connective tissue texture. Connective tissue texture of shank E was harder than shanks A and D, and shank B was the hardest of all (P < 0.01). For connective tissue amount, shanks A, D, and E received ratings close to JAR (P > 0.05). Consumers rated shank B with too much and shank C and F with too little (P < 0.01) connective tissue. Shanks A, D, and F received similar ratings close to JAR for juiciness (P > 0.05), while shanks C and E were rated less juicy, and shank B was the least juicy among all (P < 0.01). For overall texture, shanks A, D, and F received similar ratings close to JAR (P > 0.05), and shanks C and E were tougher than those rated JAR (P < 0.01). Again, shank B was the toughest among all for overall texture (P < 0.01). Shanks A, D, and F received the highest sensory overall liking scores, followed by shanks C and E, and shank B received the lowest overall liking score among all the shank cuts (P < 0.01). All shank cuts received high sensory acceptability scores (> 85%) except for shank B (62%; P < 0.01). Shanks A and C both received scores that were close to JAR for shank size. Consumers indicated that shanks B, E, and F were too big in size, while shank D was too small (P < 0.01). However, shanks B, C, E, and F had the greatest and similar raw weight (P > 0.05), followed by shank A, while shank D was the lightest of all (P < 0.01). For visual overall liking, shanks A and C received the highest scores, followed by shanks B, E, and F, and shank D received the lowest score (P < 0.05). Shanks A and C were most visually acceptable (> 95%), while shanks B, D, E, and F were less acceptable than shanks A and C (> 70%; P < 0.01). Finally, consumers indicated that there was no difference in flavor and surface color among different shank cuts (P > 0.05).ConclusionConnective tissue texture and amount directly affected Asian consumers’ eating preference for different beef shank cuts, while shank size was the main factor affecting their purchasing decision.

Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate.

Strip loin steaks (n = 119) were used to evaluate the association between liver abscess severity and USDA quality grade and meat tenderness and sensory attributes of steaks from finished feedlot cattle. Steaks were used in a 3 × 2 factorial treatment structure using a completely randomized design and were collected at a commercial abattoir located in northwest Texas. All cattle were sourced from a single feedlot and fed a common diet that did not include tylosin phosphate. Treatments were USDA quality grades of Select (SEL) and Low Choice (LC) and liver abscess scores of normal (NORM; healthy liver, no abscesses), mild (M; 1 abscess less than 2 cm in diameter to 4 abscesses less than 4 cm in diameter), and severe (SV; 1 abscess greater than 4 cm in diameter or greater than 4 small abscesses). All steak samples were collected on the same day, approximately 36-h post-mortem and were cut from the left side of the carcass at the 13th rib by a trained abattoir employee. Steaks were vacuum-packaged, and aged at 3 ± 1°C for 14-d post-mortem. Warner-Bratzler Shear Force (WBSF) and Slice Shear Force (SSF) analyses were conducted and cook-loss percentage was measured. A trained sensory panel analyzed samples for juiciness, tenderness, and flavor attributes. There were no differences among liver abscess scores for WBSF or SSF (P > 0.52). Warner-Bratzler Shear Force was lower for LC-SV than SEL-SV (P = 0.04). Sensory attributes of initial and sustained juiciness, and overall tenderness were all greater for LC than for SEL steaks (P < 0.04) and connective tissue amount was less for LC steaks when compared to SEL (P = 0.03). Liver abscess score had no effect on any sensory attributes (P > 0.70); however, there was an interaction between quality grade and liver score for myofibillar tenderness (P = 0.03). Within LC steaks, liver abscess score had no effect on myofibrillar tenderness (P > 0.05), however, in SEL steaks, M steaks were more tender than SV steaks (P < 0.03). These results indicate that within quality grades, meat tenderness or sensory attributes were not influenced by liver abscess score but that mild liver abscesses may affect the myofibrillar tenderness of SEL steaks.

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.

The Impact of Marbling Texture on Trained Sensory Panel Ratings of Beef Strip Loin Steaks

ObjectivesAnalyze effects of 3 marbling textures (fine, medium, and coarse) on trained sensory panel ratings of beef steaks from 3 quality grades.Materials and MethodsBeef strip loins (IMPS #180) from 3 quality grades: Top Choice (Modest00–Moderate100 marbling), Low Choice (Small marbling), and Select (n = 117;39/quality grade) were visually sorted at the 12th 13th rib interface into 3 texture groups: fine, medium, and coarse using the USDA Marbling Texture reference card (USDA-AMS-LS-SB-02). Within each ribeye, 75% of the marbling had to meet the standard to qualify. After transport to Kansas State University Meat Lab, strip loins were fabricated into 2.5 cm steaks, and vacuum packaged. Steaks were aged for 21 d postmortem at 2 to 4°C before freezing at –20°C. Twenty-four h prior to each sensory panel session, steaks were thawed at 2 to 4°C. After thawing, steaks were cooked on clamshell grills (Cuisinart Griddler Deluxe, East Windsor, NJ) to 71°C. After cooking, each steak was sliced into 2.54 cm×1 cm×1 cm cubes. Eight sensory panelists, trained per AMSA guidelines, were served 2 cubes of each steak and asked to evaluate initial and sustained juiciness, myofibrillar tenderness, amount of connective tissue, overall tenderness, beef flavor intensity, and off-flavor intensity on continuous line scales on electronic tablets (Toshiba Encore 2, Toshiba, Tokyo, Japan) using a digital survey (Qualtrics, Provo, UT). Each line scale was anchored at both ends with descriptive terms (0 = extremely dry/tough/none/unbeef-like/bland, 100 = extremely juicy/tender/abundant/beef-like/intense) and mid-points with descriptive terms (50 = neither dry/tough/none/unbeef-like/bland or juicy/tender/abundant/beef-like/intense). Data were analyzed as a 3 × 3 factorial, with marbling texture, quality grade, and their interaction serving as fixed effects.ResultsThere were no marbling texture group × quality grade interactions (P > 0.05) for all traits evaluated. Coarse steaks were rated higher than medium steaks (P < 0.05) for initial juiciness, but similar to fine steaks (P > 0.05) for the same trait. Coarse steaks were also rated higher (P < 0.05) for sustained juiciness and beef flavor intensity than fine or medium marbled steaks. No differences (P > 0.05) were found between fine and medium steaks for sustained juiciness and beef flavor intensity. All marbling texture treatments were rated similar (P < 0.05) for connective tissue amount, myofibrillar tenderness, overall tenderness, and off-flavor intensity. Top Choice steaks were rated higher for both initial and sustained juiciness (P < 0.05) than Select steaks, but were similar to Low Choice steaks (P > 0.05) for both traits. All quality grades were similar (P > 0.05) for myofibrillar tenderness, amount of connective tissue, overall tenderness, and off-flavor intensity. Top Choice and Low Choice steaks were similar (P > 0.05) and greater (P < 0.05) in beef flavor intensity than the Select steaks, respectively.ConclusionThese results indicate steaks with coarse textured marbling were more flavorful and were juicier when compared to steaks with fine and medium textured marbling when evaluated by trained sensory panelists. This research indicates beef with coarse marbling should not discriminated against at marketing, as trained panelists reported better ratings compared to fine and medium marbling textures for 2 attributes important to establishing steak palatability.

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select. Additional strip loins from each grade were enhanced to 108% with a water, salt, and alkaline phosphate solution. Steaks from each treatment were cooked to 3 degrees of doneness (DOD; Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). Consumer panelists rated all enhanced treatments similar (P &gt; 0.05) for each palatability trait. Enhanced steaks had greater (P &lt; 0.05) juiciness, tenderness, flavor liking, and overall liking ratings than all non-enhanced treatments, regardless of grade. Consumer juiciness, tenderness, and overall liking scores increased (P &lt; 0.05) as DOD decreased. Trained sensory panelists rated all enhanced treatments similar (P &gt; 0.05) for initial and sustained juiciness, myofibrillar tenderness, and overall tenderness and greater (P &lt; 0.05) than all non-enhanced treatments, other than non-enhanced Prime, for the same traits. Trained sensory panel ratings increased (P &lt; 0.05) as DOD decreased for sustained juiciness, and both myofibrillar and overall tenderness. Moreover, Warner-Bratzler shear force values were similar (P &gt; 0.05) among all enhanced treatments, and lower (P &lt; 0.05) than non-enhanced Low Choice and Low Select treatments. Results from this study indicate marbling level has no impact on the palatability traits of enhanced strip loin steaks. Therefore, enhancement of higher valued, high marbled cuts does not provide additional palatability benefits over low marbled cuts, as enhancement does not provide an additive effect with marbling on beef eating quality.

Relationship of Myofibrillar Fragmentation Index to Warner-Bratzler Shear Force and Palatability Tenderness of Longissimus Lumborum and Semitendinosus Steaks

ObjectivesThe objective of this study was to determine the relationship between the myofibrillar fragmentation index (MFI) and the Warner-Bratzler shear force (WBSF) and sensory traits of longissimus lumborum (LL) and the semitendinosus (ST) steaks.Materials and MethodsForty beef strip loins (IMPS #180) and 40 eye of rounds (IMPS #171C) were collected from a Midwest beef processor and transported to the Kansas State University Meats Laboratory. Sub-primals were divided into anatomical location (anterior, medial, and posterior for strip loins; proximal and distal for eye of rounds) and cut into three 2.54 cm thick steaks and aged 14 d. Within location, steaks were randomly assigned to WBSF, trained sensory panel evaluation, or MFI analysis. Steaks utilized for WBSF and trained sensory panel were cooked to an internal temperature of 71°C on electric clamshell grills. Steaks used for WBSF were chilled overnight at 4°C, and six 1.27-cm cores were removed parallel to the orientation of the muscle fiber and sheared once through the center using an Instron testing machine with a Warner-Bratzler shear head. Sensory panel steaks were cut into 1 cm × 1 cm × 2.54 cm samples and immediately served to sensory panelists trained per AMSA guidelines for Sensory Evaluation (2016). Myofibrillar fragmentation index was determined using the procedures described by Culler et al. (1978). Data were analyzed as a completely randomized design with muscle as the fixed effect. Sub-primal location data were analyzed muscle independent and as a completely randomized design with location as the fixed effect.ResultsWhen comparing muscles, there were muscle differences for all variables measured (P < 0.05). Steaks from LL had smaller WBSF, sensory panel connective tissue ratings, and MFI values than ST steaks (P < 0.05). Additionally, LL steaks had greater myofibrillar and overall tenderness sensory panel ratings (P < 0.05). There were location effects for sensory and WBSF of both muscles (P < 0.05). Warner-Bratzler shear force values of all 3 locations within the LL were different from one another (P < 0.05). Panelists rated anterior steaks greater for myofibrillar and overall tenderness than middle and posterior steaks (P < 0.05), which were not different (P > 0.05) from each other. Panelist detected less connective tissue in anterior steaks when compared to middle and posterior steaks (P < 0.05), which were not different (P > 0.05) from each other. In the ST, proximal steaks had greater WBSF values and sensory connective tissue amounts than distal steaks (P < 0.05). Proximal steaks had less myofibrillar and overall tenderness than distal steaks (P < 0.05). Within each sub-primal, anatomical location had no effect on MFI value (P > 0.05). Myofibrillar fragmentation index was correlated (P < 0.05) to myofibrillar tenderness (r = –0.18), connective tissue (r = 0.11), and overall tenderness (r = –0.15); however, MFI was not correlated (P = 0.056) to WBSF.ConclusionAs expected, the LL was rated tenderer than the ST by sensory panelists and had smaller WBSF values. The ST had a higher MFI versus the LL. In both muscles, MFI was not dependent on anatomical location. Moreover, the correlation between MFI, WBSF, and sensory measures of tenderness were weak, indicating MFI was not a reliable indicator of beef tenderness for the muscles evaluated.

Effects of the Programmed Nutrition Beef Program on meat quality characteristics1,2

The objective of this study was to examine the effects of alternative finishing strategies on beef steak color and cooked meat characteristics. Beef steers (n = 64 pens; 8 steers/pen) were allocated to a randomized complete block design with a 2 × 2 factorial treatment arrangement and initial body weight serving as the blocking factor. Factor 1 consisted of dietary treatment with cattle either being fed a conventional feedlot diet (CON) or a diet that included Programmed Nutrition Beef Program supplements. Cattle in the Programmed Nutrition (PN) treatments were fed in two-stages: 1) the basal diet with Programmed Nutrition Beef Receiver from d 1 to 20 and the basal diet with Programmed Nutrition Beef Finisher from d 21 to harvest. Factor 2 consisted of the inclusion (EGP+) or absence (EGP-) of an exogenous growth promoting program. Steers in the EGP+ treatments were implanted initially with Component E-S, reimplanted with Component TE-IS, and fed 400 mg · d(-1) · steer(-1) of ractopamine hydrochloride for the final 28 d before harvest. Steers were harvested on d 175 of feeding and 1 strip loin was removed from 2 carcasses selected at random from each pen for transport to Kansas State University. After 14 d of aging, loins were fabricated into 2.54-cm thick steaks for objective and trained sensory panel measurement of cooked meat characteristics and objective color measurements during 7 d retail display. There were no interactions (P > 0.10) between feeding strategy and exogenous growth promotants for all objective measures of color and cooked meat characteristics. Throughout the display period, PN steaks were darker (P = 0.02) than CON steaks, but surface percentages of oxymyoglobin and metmyoglobin and metmyoglobin reducing ability were unaffected by feeding strategy (P > 0.10). Loins and steaks from PN cattle possessed decreased moisture loss during aging and cooking (P < 0.01). Trained sensory panel evaluation of cooked meat revealed a dietary program × growth promotant interaction for myofibrillar tenderness, connective tissue amount, and overall tenderness (P = 0.01). Compared to the CON/EGP- and PN/EGP- treatments, steaks from the CON/EGP+ and PN/EGP+ treatments were evaluated by panelists as being less myofibrillar and overall tender (P < 0.05). The alternative feeding strategies presented in this study can favorably impact water-holding capacity without negatively compromising retail display discoloration.

Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows

The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13N while C steaks had WBSF of 41.46N (P=0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT×W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows.

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8°C and 71.1°C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner–Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8°C were juicier (P<0.05) than those cooked to 71.1°C. Neither D nor SB aging had advantages over W aging.