Palatability Traits Research Articles

Consumer Sensory Evaluation of Beef Strip Loin Steaks from 5 Quality Treatments Cooked To 6 Degrees of Doneness

ObjectivesThe objective of this study was to determine the effect of degree of doneness (DOD) on the palatability of beef strip loin steaks of varying marbling levels.Materials and MethodsPaired strip loins (IMPS # 180) were collected from 4 USDA quality grades [Prime, Top Choice (Modest and Moderate marbling), Low Choice, Select; n = 12 pairs/quality grade]. Additionally, 12 pairs of Select strip loins were collected for a salt and alkaline phosphate enhancement solution (108% of raw weight). Subprimals were aged for 21 d and fabricated into 2.54-cm thick steaks. Steaks were fabricated in groups of 3 consecutively cut steaks, with a total of 6 groups per strip loin pair. Groups were assigned to a 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). Steaks were cooked on clamshell style grills to their specified DOD. Consumers (n = 360) were fed 8 samples under red lighting and evaluated for juiciness, tenderness, flavor, and overall liking on continuous line scales. Additionally, consumers rated each trait as either acceptable or unacceptable.ResultsThere were no interactions (P > 0.05) between quality treatment and DOD for consumer ratings of all palatability traits. Select Enhanced steaks had the highest (P < 0.05) consumer ratings for all traits, followed by Prime steaks having higher (P < 0.05) ratings than Top Choice, Low Choice, and Select steaks. Select steaks had the lowest (P < 0.05) consumer ratings for all traits except tenderness, for which they were similar (P > 0.05) to Low Choice. Juiciness was similar (P > 0.05) between very-rare and rare, as well as between rare and medium-rare. Very-rare, rare, and medium-rare steaks had similar (P > 0.05) ratings for all palatability traits except juiciness. There was a quality grade by DOD interaction (P < 0.05) for the percentage of steaks rated acceptable for juiciness, tenderness, and overall liking. At very rare, rare, and medium-rare, all quality grades except Select were similar (P > 0.05) in the percentage of steaks rated acceptable for juiciness. However, as DOD increased, marbling had a greater impact, with Prime having a greater (P < 0.05) number of samples rated acceptable for juiciness than all non-enhanced samples at very well-done. Select Enhanced steaks had the greatest (P < 0.05) percentage of samples rated acceptable for tenderness at very-rare, but Prime was similar (P > 0.05) to Select Enhanced for all other DOD. Additionally, Select had the lowest (P < 0.05) percentage of steaks rated acceptable for tenderness at medium-rare and medium, but were similar (P > 0.05) to Low Choice at all other DOD. Prime and Select Enhanced steaks had similar (P > 0.05) percentages of samples rated acceptable overall for all DOD except medium and well-done, in which Select Enhanced was higher (P < 0.05). Select had a similar (P > 0.05) percentage of steaks rated acceptable as both Choice treatments at very-rare and rare, but had a lower (P < 0.05) percentage than Low Choice at medium-rare and was lower than both at medium.ConclusionThese results indicate that increased marbling level or enhancement has a positive impact on palatability ratings across all DOD. However, beef with higher marbling levels are acceptable at a higher rate at elevated DOD. With this, consumers can purchase steaks of lower quality when cooking to lower DOD, and vice versa, and still have a desirable eating experience.

The Effect of Finishing Diet on Consumer Perception of Enhanced and Non-Enhanced Honduran Beef

The effects of experimental finishing diets and enhancement were tested to determine if they could improve Honduran beef palatability. Fifteen enhanced (ENH) and non-enhanced (NE) paired loins from 7 different finishing diets (n = 210 loins) were fed to Honduran consumers (n = 288). Diets consisted of a grass-finished control (CON) or diets with the inclusion of distiller’s dry grain (DDG), palm kernel meal (PKM), PKM replication (PKMR), sorghum (SORG), soybean meal and corn (SBMC), or sugarcane (SC). An interaction (P &lt; 0.01) occurred between diet and enhancement to influence scores for all palatability traits, willingness to pay (WTP), and acceptability of traits. Consumers found enhanced samples were more tender (P &lt; 0.05) than NE counterparts, excluding ENH- and NE-CON (P &gt; 0.05). Without enhancement, CON was rated more tender (P &lt; 0.05) than all other treatments, except PKMR. All ENH samples were juicier (P &lt; 0.05) and had a flavor that was liked more (P &lt; 0.05) than NE counterparts. Diet alone resulted in similar (P &gt; 0.05) juiciness scores between CON, DDG, PKM, and PKMR; however, CON was rated juicier (P &lt; 0.05) than all other treatments. Among NE samples, flavor liking scores were not different (P &gt; 0.05) between CON, DDG, PKM, PKMR, and SBMC, and CON was liked more (P &lt; 0.05) than SORG and SC. All enhanced steaks, except CON, had greater overall liking scores and WTP values (P &lt; 0.05) than NE counterparts. Diet alone resulted in similar (P &gt; 0.05) overall liking and WTP values between CON, DDG, PKM, PKMR, and SBMC, while SORG and SC were liked less overall (P &lt; 0.05) than CON, which reduced (P &lt; 0.05) WTP values. Experimental diets in conjunction with enhancement were able to improve the consumers’ perception of palatability traits, acceptability, and WTP.

Comparison of Nutrient Composition, Quality, and Sensory Differences among Dorper, Domestic Commercial Crossbred and Australian Commercial Crossbred Lamb Meat

ObjectivesThe Dorper sheep breed is gaining popularity in the U.S. because of the general perception that Dorper breed produces lamb meat with greater tenderness, milder flavor, and greater consumer preference in comparison to the wool sheep breeds. However, limited research has been conducted to characterize the genetic effects on lamb meat quality and comparative information on the Dorper sheep breed. Thus, the objective of this study was to compare the nutritional, quality, and sensory attributes among Dorper sheep breed, domestic commercial crossbred (DCC) and Australian crossbred lamb meat.Materials and MethodsA total of 60 untrimmed lamb saddles (NAMP #231) from 3 treatments (Dorper, n = 20; DCC, n = 20; and Australian, n = 20) were purchased from commercial packing plants and warehouses. Lamb saddles from all treatments were aged in cooler (2°C) according to their production dates to achieve an aging time between 29 and 32 d. All aged saddles were frozen (–20°C) until sample preparation. On the sample preparation day, each saddle was cut on a bandsaw to 2.54 cm chops, deboned and trimmed to 0.30 cm subcutaneous fat. The chops were used to measure pH, objective color (L*, a*, and b*), objective tenderness [Warner-Bratzler Shear Force (WBSF)], cook loss (differences in weight between raw and cooked samples) and nutrient analysis (moisture, protein, fat, ash, carbohydrate, and calories). A consumer panel of 120 untrained participants was used to evaluate tenderness, flavor, juiciness, and overall acceptance using a 9-point hedonic scale (1 = Dislike extremely and 9 = Like extremely). A trained panel with 6 trained panelists was used to evaluate flavor intensity, tenderness, and off-flavor intensity using an unstructured line scale anchored at both ends (0 = absence or low intensity of specified attribute, 100 = extreme intensity of specified flavor attribute).ResultsThe DCC lamb meat had lower (P 0.05) in flavor acceptability compared to DCC and Dorper lamb meat. Untrained panelists preferred (P 0.05) were found for L*, a*, b*, cook loss, moisture, fat, ash, calories, juiciness and flavor intensity among the treatments.ConclusionThese results indicated that there are apparent meat quality differences among the 3 lamb meat sources. Overall, consumers preferred DCC lamb meat compared to Dorper and Australian lamb meat. However, factors such as specific genetic makeups, age, and diets were not accounted in this research. Additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper lamb meat.

Palatability and Biochemical Factors of Beef from Mature Cattle Finished on a Concentrate Diet Prior to Harvest

The objective of this study was to investigate the influence of grain-finishing on mature beef palatability. Beef strip loins (n = 15 per treatment) from 2 marbling score groups [Slight (SL) and Traces/Practically Devoid (TR/PD)] and 3 carcass types [young fed (YF), mature fed (MF), and mature unfed (MU)] were collected. Young fed and MF cattle were grain-finished prior to harvest, whereas, beef from MU cattle were not identified as being grain-finished prior to harvest. Consumer and trained sensory panels evaluated steaks for palatability characteristics. Additionally, Warner-Bratzler shear force (WBSF), collagen solubility, sarcomere length, and volatile compounds were evaluated. Consumer ratings were not influenced (P &gt; 0.05) by an interaction of main effects. Slight samples were greater (P &lt; 0.05) than TR/PD samples for tenderness, juiciness, flavor, and overall like. Trained panelists rated SL samples more tender (P &lt; 0.01) than TR/PD samples. Additionally, YF and MU steaks were the most and least tender (P &lt; 0.01), respectively. No differences (P &gt; 0.05) were observed among SL samples for beef flavor, beef flavor intensity, or off-flavor intensity due to carcass type. However, TR/PD-MF and MU steaks had more intense (P &lt; 0.01) off-flavors. Steaks from YF and MF carcasses had lower (P &lt; 0.01) WBSF values than steaks from MU carcasses. Percentage of heat soluble collagen was greatest (P &lt; 0.01) in YF carcasses. Among SL treatments, sarcomere length was not affected (P &gt; 0.05) by carcass type; however, MF and MU carcasses with TR/PD marbling scores had shorter (P &lt; 0.05) sarcomeres than YF carcasses. Various volatile compounds were influenced (P &lt; 0.05) by treatment and showed relationships with sensory ratings. Improvements in palatability were observed due to grain-finishing mature cattle, suggesting an adequate degree of marbling could offset negative palatability traits typically associated with beef from mature cattle.

Consumer Assessment of Lamb Loin and Leg from Australia, New Zealand, and United States

Lamb was sourced from 3 countries [Australia (AUS), New Zealand (NZ), and United States (US)] representing 2 muscle types (semimembranosus and longissimus lumborum) to evaluate the palatability of lamb loin and leg chops according to US consumers (n = 360). For tenderness, flavor, and overall liking, there was an interaction detected between source country and muscle (P &lt; 0.05). Overall, US loin chops had the highest (P &lt; 0.05) consumer sensory scores, were rated the most acceptable (P &lt; 0.05), and were placed in better than everyday quality or premium quality categories more often than all other treatments. Leg samples sourced from AUS and NZ were rated the lowest (P &lt; 0.05) for consumer sensory scores for tenderness, flavor liking and overall liking, as well as being the least acceptable (P &lt; 0.05) for flavor liking and overall liking. Both source country and muscle impacted (P &lt; 0.01) juiciness scores, as well as tenderness and juiciness acceptability. US chops were juicier and more acceptable for tenderness and juiciness than chops sourced from AUS or NZ, regardless of muscle; consumers rated loin chops juicier and more acceptable for tenderness and juiciness than legs chops, regardless of source country (P &lt; 0.05). Overall, consumers detected differences in palatability between muscle type and the source country. Loin chops were preferred over leg chops for all palatability traits. US consumers preferred the domestically sourced lamb over the lamb sourced from AUS and NZ; however, complete animal background (diet, gender, and age) and knowledge of potential differences in slaughter and chilling conditions, as well as control over postmortem aging, is needed to help differentiate if differences in flavor were due to diet, genetics, or other environmental factors.

Comparison of Nutrient Composition, Quality, and Sensory Differences among Dorper, Domestic Commercial Crossbred and Australian Commercial Crossbred Lamb Meat

ObjectivesThe Dorper sheep breed is gaining popularity in the U.S. because of the general perception that Dorper breed produces lamb meat with greater tenderness, milder flavor, and greater consumer preference in comparison to the wool sheep breeds. However, limited research has been conducted to characterize the genetic effects on lamb meat quality and comparative information on the Dorper sheep breed. Thus, the objective of this study was to compare the nutritional, quality, and sensory attributes among Dorper sheep breed, domestic commercial crossbred (DCC) and Australian crossbred lamb meat.Materials and MethodsA total of 60 untrimmed lamb saddles (NAMP #231) from 3 treatments (Dorper, n = 20; DCC, n = 20; and Australian, n = 20) were purchased from commercial packing plants and warehouses. Lamb saddles from all treatments were aged in cooler (2°C) according to their production dates to achieve an aging time between 29 and 32 d. All aged saddles were frozen (–20°C) until sample preparation. On the sample preparation day, each saddle was cut on a bandsaw to 2.54 cm chops, deboned and trimmed to 0.30 cm subcutaneous fat. The chops were used to measure pH, objective color (L*, a*, and b*), objective tenderness [Warner-Bratzler Shear Force (WBSF)], cook loss (differences in weight between raw and cooked samples) and nutrient analysis (moisture, protein, fat, ash, carbohydrate, and calories). A consumer panel of 120 untrained participants was used to evaluate tenderness, flavor, juiciness, and overall acceptance using a 9-point hedonic scale (1 = Dislike extremely and 9 = Like extremely). A trained panel with 6 trained panelists was used to evaluate flavor intensity, tenderness, and off-flavor intensity using an unstructured line scale anchored at both ends (0 = absence or low intensity of specified attribute, 100 = extreme intensity of specified flavor attribute).ResultsThe DCC lamb meat had lower (P 0.05) in flavor acceptability compared to DCC and Dorper lamb meat. Untrained panelists preferred (P 0.05) were found for L*, a*, b*, cook loss, moisture, fat, ash, calories, juiciness and flavor intensity among the treatments.ConclusionThese results indicated that there are apparent meat quality differences among the 3 lamb meat sources. Overall, consumers preferred DCC lamb meat compared to Dorper and Australian lamb meat. However, factors such as specific genetic makeups, age, and diets were not accounted in this research. Additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper lamb meat.

Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P &gt; 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P &lt; 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P &gt; 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat &gt; point; P = 0.0348) and juiciness liking (point &gt; flat; P = 0.0004), Set 2 differed for overall liking (flat &gt; point; P = 0.0499) and juiciness liking (point &gt; flat; P &lt; 0.0001), and Set 3 differed for overall liking (flat &gt; point; P = 0.0296) and juiciness liking (point &gt; flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.

Relationship between the essential and toxic element concentrations and the proximate composition of different commercial and internal cuts of young beef

This paper seeks to evaluate the relationship between the trace element concentrations and the proximate composition of different cuts of young beef to provide helpful information to consumers in the selection of meat that could fit different nutritional requirements. Ten commercially cuts of young beef (rib boneless entrecote, tenderloin, eye round, thick flank, tail of rump, chuck tender, shin, upper chuck, flank and brisket) together with two internal muscles (diaphragm and cardiac muscle) from ten male Galician blonde calves aged approximately 9 months at slaughter and a carcass weight of 242 ± 2 kg were analyzed. A strong negative association between the main essential trace elements (Co, Cu, Fe, Mn and Se) and the protein concentration of the muscles was found, which could be related to the variable predominance of slow- or fast-twitch fibers in the different muscles. Since trace mineral concentrations in muscle are partly genetically determined and related to palatability traits, understanding the relationships between the trace element concentrations and the proximate composition could be a valuable tool for selective breeding of beef to improve the nutritional value of meat.

Consumer Perception of Beef Palatability Altered by Brand Recognition

ObjectivesThe objective of this study was to evaluate the differences of beef palatability trait scores when consumers were made aware of brands representing various production systems.Materials and MethodsStrip loins were selected to represent a Grain-Fed Natural (Natural), Certified Angus Beef (CAB), Local Grass Fed (LGF), USDA Select (Select), and USDA Certified Organic (Organic) production systems. After 21 d of storage, strip loins were cut into 2.5 cm thick steaks and stored at –20°C until analysis. Thawed samples were cooked on a belt grill to a medium degree of doneness (71°C) and evaluated by consumers (n = 120) for tenderness, juiciness, flavor liking, and overall liking. Each trait was rated on a 100 mm verbally anchored line scale. Each panelist was served two, 1 cm × 1 cm, pieces per sample. Panelists were served steaks representing the 5 production system treatments without any knowledge of their identity (blind). Next, panelists were served 5 samples but were read a short description of each production system treatment before each sample (known). Differences between the results from the blind group responses and the known responses were calculated for the various palatability traits. Data were analyzed using the GLIMMIX procedure of SAS (version 9.4; SAS Inst. Inc., Cary, NC) with treatment as the fixed effect and panel as the random effect (ɑ = 0.05).ResultsDuring the blind panels, differences were found among production system treatments for tenderness, flavor and overall liking (P < 0.01). Natural and CAB samples were scored higher than all other treatments for tenderness, flavor and overall liking (P < 0.05). Organic was scored less for tenderness than both Select and LGF (46.25 vs. 52.83 and 52.52, respectively; P < 0.05), while both LGF and Organic were rated higher than Select for flavor and overall liking (P < 0.05). After treatment descriptions were read to the panelists, panelists increased their scores for all palatability traits for Natural and CAB, with each treatment scoring higher than any other production system. Additionally, LGF and Select rated higher in tenderness, flavor and overall liking than Organic (P < 0.05). When consumers were aware of the production system of the beef they were consuming, scores for tenderness and juiciness did not fluctuate from the blind panels (P = 0.39 and P = 0.23, respectively). However, CAB was rated 11.9 and 11.3 units greater (P < 0.01) for flavor liking and overall liking, respectively, when the treatments were known. Likewise, consumers scored LGF 6.0 and 7.0 units greater (P < 0.05) for flavor liking and overall liking, respectively. Moreover, scores for Natural overall liking increased (P < 0.05) by 5.8 units when consumers knew the treatments.ConclusionThese results indicate brand recognition may have significant impact on consumer perception of beef palatability. Most notably, Natural and CAB rated the highest among treatments during the blind panel, and benefited the most from treatment disclosure. Overall, verbal descriptions tended to increase consumer acceptability, particularly for flavor and overall liking. The Select treatment group was the only treatment with negative impacts.

The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience

ObjectivesTo combine consumer palatability data from studies conducted within the past 5 yr to evaluate the contribution of tenderness, juiciness, and flavor to overall consumer eating satisfaction. Materials and MethodsEleven consumer studies conducted within the last 5 yr were used to determine a beef palatability model. Each study used the same 100 mm lines scales for consumer evaluation of steak tenderness, juiciness, flavor, and overall liking. Moreover, consumers rated each trait as either acceptable or unacceptable. Samples in all studies were cooked using similar dry-heat grilling procedures. Collectively, these studies resulted in more than 12,000 individual consumer observations. The raw data from all studies were compiled as a single dataset with the average sensory score for each palatability trait determined for each sample by averaging across the individual consumer ratings for the sample. The relative contribution of tenderness, juiciness, and flavor to consumer overall liking scores were determined by creating a multivariate regression model using sample means. The odds and relative risk of an unacceptable overall eating experience were determined based on the acceptability of the 3 individual sensory traits. ResultsThe final beef palatability model determined was: Consumer overall liking = (0.42 × tenderness) + (0.07 × juiciness) + (0.48 × flavor). The model accounted for more than 99% of the variation (R² > 0.99) in consumer overall liking scores and indicates flavor contributes the most (49.4%), followed by tenderness (43.4%), and juiciness (7.4%). The interaction terms among the traits were not significant (P > 0.05) and therefore were excluded from the model. The odds of overall palatability failing when tenderness was acceptable were 1 in 10 (10%) but increased to 2.2 to 1 (69%) when tenderness was unacceptable. When flavor was acceptable, only 1 in 15 (6.7% chance) steaks failed for overall palatability, but this increased to 3.3 to 1 (76% chance) when flavor was unacceptable. For juiciness, 1 in every 9 steaks (11% chance) failed for overall palatability when juiciness was acceptable, however this increased to close to 2 out of every 3 (66% chance) when juiciness was unacceptable. The odds ratios for overall palatability failure were 20.8, 17.1, and 49.0 for tenderness, juiciness, and flavor, respectively, with the risk of overall palatability failing 7.2, 6.5, and 12.3 times more likely if tenderness, juiciness or flavor, respectively failed. If multiple palatability traits failed, the odds of overall palatability failure increased to 86 to 96%. With respect to USDA quality grade of longissimus lumborum steaks, the odds of palatability failure increased (P < 0.05) as quality grade decreased from Prime (8.6% failure rate), to Average and High Choice (13.2% failure rate) to Low Choice (16.9% failure rate) to Select (25.3% failure rate) and Standard (28.0% failure rate). ConclusionThese results indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They indicate that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent on the acceptance of all 3 traits; tenderness, juiciness and flavor.

Relating Muscle Fiber Morphometrics and Protein Degradation to Meat Quality in a Multibreed Herd

ObjectivesBrahman and Brahman-influenced cattle provide integral adaptations that benefit the cattle herd in the sub-tropical United States. Their heat tolerance and parasite resistance make them ideal for warmer climates; however, they tend to exhibit less desirable carcass and palatability traits. When compared to Angus, Brahman are lower marbling, less tender, and have more connective tissue. The objective of this study is to determine influence of Brahman genetics on muscle metabolic phenotype and postmortem proteolysis.Materials and MethodsCattle used in this study were part of a long-term genetic study involving Angus, Brahman, and Angus-Brahman crossbreeding. Although these cattle represent a continuous spectrum of Angus-Brahman genetic variation, they were divided into 6 breed groups for analysis: Angus; 3/4 Angus, 1/4 Brahman; Brangus; 1/2 Angus, 1/2 Brahman; 1/4 Angus, 3/4 Brahman; and Brahman. Steers (n = 6 per breed group) were harvested and samples from longissimus lumborum muscles were collected at 0 h, 24 h, and 14 d post-mortem. Western blotting was used to assess proteolysis during the 14 d aging period, including degree of autolysis of the proteolytic enzyme, µ-calpain; content of the calpain inhibitor, calpastatin; and the extent of degradation of desmin. Tenderness was determined objectively by Warner-Bratzler shear force (WBSF). The data was analyzed using multivariate methods in JMP. Nonparametric correlations were used to calculate the relationships between 24 h µ-calpain autolysis, WBSF, citrate synthase activity, and breed group.ResultsAs the percentage of Brahman genetics increases, WBSF increase as expected (R = 0.45, P < 0.01). The degree of µ-calpain autolysis at 24 h decreases as WBSF values increase (R = -0.49, P < 0.01), and autolysis decreases as the percentage of Brahman increases (R = -0.43, P < 0.01). Brahman genetics tended to influence oxidative capacity (P = 0.06), as citrate synthase activity increased with greater percentage of Brahman genetics.ConclusionAs expected, Brahman influenced cattle produced tougher steaks, evidenced by higher WBSF and decreased protein degradation. Postmortem proteolysis and muscle fiber type will be utilized to establish predictors for the optimum breed group that provides desirable meat quality and palatability traits, while having enough Brahman influence to thrive in sub-tropical climates.

The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience

ObjectivesTo combine consumer palatability data from studies conducted within the past 5 yr to evaluate the contribution of tenderness, juiciness, and flavor to overall consumer eating satisfaction. Materials and MethodsEleven consumer studies conducted within the last 5 yr were used to determine a beef palatability model. Each study used the same 100 mm lines scales for consumer evaluation of steak tenderness, juiciness, flavor, and overall liking. Moreover, consumers rated each trait as either acceptable or unacceptable. Samples in all studies were cooked using similar dry-heat grilling procedures. Collectively, these studies resulted in more than 12,000 individual consumer observations. The raw data from all studies were compiled as a single dataset with the average sensory score for each palatability trait determined for each sample by averaging across the individual consumer ratings for the sample. The relative contribution of tenderness, juiciness, and flavor to consumer overall liking scores were determined by creating a multivariate regression model using sample means. The odds and relative risk of an unacceptable overall eating experience were determined based on the acceptability of the 3 individual sensory traits. ResultsThe final beef palatability model determined was: Consumer overall liking = (0.42 × tenderness) + (0.07 × juiciness) + (0.48 × flavor). The model accounted for more than 99% of the variation (R² > 0.99) in consumer overall liking scores and indicates flavor contributes the most (49.4%), followed by tenderness (43.4%), and juiciness (7.4%). The interaction terms among the traits were not significant (P > 0.05) and therefore were excluded from the model. The odds of overall palatability failing when tenderness was acceptable were 1 in 10 (10%) but increased to 2.2 to 1 (69%) when tenderness was unacceptable. When flavor was acceptable, only 1 in 15 (6.7% chance) steaks failed for overall palatability, but this increased to 3.3 to 1 (76% chance) when flavor was unacceptable. For juiciness, 1 in every 9 steaks (11% chance) failed for overall palatability when juiciness was acceptable, however this increased to close to 2 out of every 3 (66% chance) when juiciness was unacceptable. The odds ratios for overall palatability failure were 20.8, 17.1, and 49.0 for tenderness, juiciness, and flavor, respectively, with the risk of overall palatability failing 7.2, 6.5, and 12.3 times more likely if tenderness, juiciness or flavor, respectively failed. If multiple palatability traits failed, the odds of overall palatability failure increased to 86 to 96%. With respect to USDA quality grade of longissimus lumborum steaks, the odds of palatability failure increased (P < 0.05) as quality grade decreased from Prime (8.6% failure rate), to Average and High Choice (13.2% failure rate) to Low Choice (16.9% failure rate) to Select (25.3% failure rate) and Standard (28.0% failure rate). ConclusionThese results indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They indicate that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent on the acceptance of all 3 traits; tenderness, juiciness and flavor.

Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin

Consumer sensory analysis was performed to evaluate the effects of three marbling categories [LOW, Intermediate (MED), and HIGH] and 2 postmortem aging categories (21 d and 42 d) on the palatability of lamb loin chops as determined by U.S. consumers and to determine the relationship between marbling, flank streaking, intramuscular fat percentage (IMF), and palatability traits. Marbling and aging did not interact to affect any of the scores for palatability attributes, their acceptances, or the frequency of their overall eating quality classifications (P 0.05). Aging also influenced (P < 0.05) all traits, as consumers scored 21 d samples greater for all palatability traits than their 42 d counterparts. A greater (P < 0.05) percentage of consumers categorized 42 d samples as ‘unsatisfactory’ and fewer as ‘better than everyday’ or ‘premium quality’ than 21 d samples. A larger proportion of consumers categorized HIGH samples as ‘premium quality’ than MED or LOW and fewer called HIGH ‘good everyday quality’ compared to MED (P < 0.05). Flank streaking, marbling score, and IMF were all influenced (P < 0.01) by marbling category in a linear fashion. Increasing marbling score, more so than flank streaking, was positively linked to increasing eating quality scores. Also, tenderness, juiciness and flavor liking are major drivers for consumer sensory scores for overall liking, with flavor liking having the strongest relationship to overall liking of lamb. Overall, consumers preferred HIGH marbling over LOW and MED marbling loin chops, but had difficulty distinguishing between LOW and MED. Furthermore, extending postmortem aging of lamb loin from 21 to 42 d reduced scores for eating quality traits.

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.

Evaluation of Lamb Carcass Quality Characteristics in Relation to Consumer Sensory Scores

ObjectivesFlank streakings and confirmation drive lamb quality grading, but in beef, quality is based on marbling in the ribeye. However, little to no research has been conducted linking flank streaking to lamb eating quality. The objective of this study was to determine the relationship between carcass fat indicator traits, intramuscular fat percentage (IMF), and the palatability traits of tenderness (TEN), juiciness (JUIC), flavor liking (FLAV) and overall liking (OALL), as rated by U.S. consumersMaterials and MethodsCarcasses (n = 180; 60/treatment) were selected at a commercial lamb processor in Greeley, CO based on pork marbling standards (PMS) as low (PMS 1), intermediate (PMS 2) or high (PMS 3+), with marbling score and flank streaking (FS) being determined within seconds of carcass ribbing. Full lamb loins (IMPS 232; 1 × 1in) representing the 3 targeted marbling levels [LOW, Medium (MED,) HIGH] were obtained, vacuum packaged, shipped to Texas Tech University, and stored under refrigeration (2 to 4°C) until fabrication. On d 21 postmortem, loins were removed from packaging, and marbling (MB) was assessed following a 10-min bloom period. Loins were fabricated, leaving only the Longissimus dorsi, then manually sliced into 2.5 cm thick chops, vacuum packaged, and either frozen immediately or stored at 2°C until 42 d postmortem, then frozen. Untrained consumers (n = 360) from Lubbock, TX; Hicksville, OH; Clemson, SC; Logan, UT; and Stillwater, OK rated TEN, JUIC, FLAV and OALL on 100-mm line scales. Data for fat measures (FS, 21d MB, and IMF) were analyzed as complete randomized design using the GLIMMIX procedure of SAS 9.4 (SAS Inst. Inc., Cary, NC) with fixed effects of target marbling level. Treatment LS means were separated with the PDIFF option of SAS (ɑ = 0.05). Pearson correlation coefficients were determined using the CORR procedure of SAS.ResultsFS, MB, and IMF were all influenced (P < 0.01) by target marbling level in a linear fashion. As expected, HIGH had the highest values (FS:Mt54, MB: Md09, and 6.2% IMF), MED were intermediate (FS:Sm71, MB: Sm56, and 4.4% IMF), and LOW had the lowest values (FS:Sl53, MB: Sl41, and 3.7% IMF). With flank streaking being commonly used to evaluate lamb quality, a strong positive correlation would be expected with marbling level and IMF. Within the eating quality traits, FLAV was most strongly correlated (r = 0.93; P < 0.01) to OALL, followed by JUIC (r = 0.63) and tenderness (r = 0.62). TEN and JUIC scores were also strongly related (r = 0.75; P < 0.01) to each other. There were strong relationships (P < 0.01) between MB and IMF (r = 0.70), as well as between FS with MB and IMF (r = 0.60, 0.44, respectively). When examining the relationships between FS with the palatability traits, only JUIC had a correlation (r = 0.07; P < 0.01) with FS. MB was correlated (P < 0.01) with TEN, JUIC, FLAV, and OALL, (r = 0.09, 0.13, 0.09, and 0.09, respectively). However, IMF was only related (P < 0.01) to TEN (r = 0.08) and JUIC(r = 0.09).ConclusionIncreasing MB, more so than FS, was positively linked to increasing eating quality scores. Fortunately, FS and MB were strongly associated; however, neither FS nor MB had strong linear correlations with lamb eating quality. Also, tenderness, juiciness and flavor liking are major drivers for consumer sensory scores for overall liking, with flavor liking having the biggest impact on overall liking of lamb.

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.

US Consumer Assessment of Lamb Loin and Leg Chops From Australia, New Zealand, and United States

ObjectivesAlthough lamb is consumed in low volumes in the U.S., especially when compared to high lamb consumption countries such as Australia (AUS) and New Zealand (NZ), U.S. consumers have 3 main options when choosing lamb in the U.S.: domestic, imported from AUS, or imported from NZ. Based on previous research with beef, palatability differences in lamb are expected when comparing country origins and muscle types. The objective of this study was to evaluate the effects of country-of-origin and muscle type on palatability of lamb loin and leg chops as determined by U.S. consumers.Materials and MethodsThe U.S. lamb (n = 70 carcasses) was obtained from a commercial lamb processor in Colorado; full lamb loins (IMPS 232; 1 × 1) and paired lamb legs (IMPS 233A) were retained from those carcasses, vacuum packaged and shipped to Texas. Full lamb loins and lamb legs from AUS and NZ were procured from food distributors. Loins were fabricated to obtain only the longissimus lumborum, by removing tenderloins, bone, flank and all other secondary muscles. Legs were fabricated to obtain the semimembranosus with adductor. Loins and legs were trimmed of any visible external fat and connective tissue, manually fabricated into 2.5 cm thick chops, vacuum packaged, stored at 2°C, and frozen at 21d postmortem. Untrained consumers (n = 360) from Lubbock, TX; State College, PA; Gainesville, FL; Fort Collins, CO; and Fresno, CA rated tenderness, juiciness, flavor liking and overall liking on 100 mm line scales. Data for sensory attributes were analyzed as a 2 × 3 factorial design using the GLIMMIX procedure SAS (Version 9.4; SAS Inst. Inc., Cary, NC) with fixed effects of country, muscle and their interaction. Location and consumer within testing night were included as random effects. Treatment least squares means were separated with the PDIFF option of SAS at a significance level of P < 0.05.ResultsThe interaction between country and muscle was detected for tenderness, flavor, and overall liking (P < 0.05). U.S. loins were more tender (P < 0.05) than all other treatments, followed by AUS and NZ loins, which did not differ (P > 0.05). Next, U.S. legs were more tender than legs from AUS or NZ, which did not differ (P > 0.05). Consumers preferred the flavor of U.S. loins more (P < 0.05) than all other treatments. Next, U.S. legs and AUS loins were similarly liked more than NZ loins, but consumers liked the flavor of legs from NZ and AUS less than any other treatment. Overall liking followed the exact same trend as flavor liking. Both country and muscle impacted (P < 0.01) juiciness scores. U.S. loin chops were juicier than AUS or NZ loin chops, regardless of muscle, and consumers rated loin chops juicier than legs chops, regardless of country (P < 0.05).ConclusionConsumers found palatability differences in lamb between country origins and muscle types. U.S. consumers prefer domestically sourced lamb over AUS and NZ when comparing tenderness, juiciness, flavor and overall liking. Loin chops were preferred over leg chops for all palatability traits. It is recommended that U.S. consumers purchase U.S. lamb and lamb loin for a better eating experience.

Consumer Sensory Evaluation of Grass-Fed, Angus, and Commodity Ground Beef

ObjectivesGround beef is one of the major sources of animal protein in the U.S., accounting for approximately 40% of beef consumption per capita. Several studies have looked at the flavor profile between grass-fed and grain-fed beef to identify if omega-3 fatty acids found in grass-fed ground beef play a key role in consumer flavor acceptability. Consumer sensory evaluation was conducted to evaluate consumer palatability ratings of grass-fed ground beef in comparison to Angus and commodity ground beef.Materials and MethodsGrass-fed, Angus, and commodity 80/20 ground beef was obtained from local retail stores and a commercial meat processing facility. For each treatment 14 different production lots were used, and each lot contained 2.26 kg of ground beef. Ground beef patties were manually formed into 113 g patties using a template, crust frozen, vacuum packaged with 2 patties per package, and stored at –40°C for approximately 8 d. The remaining product was vacuum packaged and frozen at –40°C for consumer evaluation and moisture, fat, protein, and pH determination. Frozen ground beef patties were thawed for 24 h prior to consumer sensory analysis. Patties were cooked to 71°C initial internal temperature using a clamshell grill (Cuisinart, East Windsor, NJ) and held for approximately 5 min to allow a post-cook temperature rise to 74°C. Cooked ground beef patties were cut into 4 wedge-shaped pieces, and immediately served to panelists. A total of 98 consumers were recruited from Manhattan, KS and adjacent areas and rated the samples using 100-point continuous line scales with anchors at both ends and the midpoint on electronic tablets. Patties were rated for tenderness, juiciness, flavor liking, texture liking, and overall liking, and each sample was rated as acceptable or unacceptable for each palatability trait.ResultsMoisture, fat, and protein content of commodity, grass-fed, and Angus ground beef used in this study were similar (P > 0.05). Commodity ground beef had a pH that was higher (P < 0.05) than Angus and grass-fed ground beef by 2.6 and 6.8%, respectively, which may have been contributed the result of lean finely textured beef as a component of this treatment. Consumers tended to rate grass-fed ground beef 4 and 6% lower (P = 0.06) for flavor and texture liking, respectively than Angus and commodity ground beef. Angus and commodity ground beef were rated higher (P < 0.01) for overall liking compared to grass-fed ground beef. Consumers found tenderness and juiciness similar (P > 0.05) for all 3 types of ground beef. Overall, Angus ground beef was preferred (P < 0.05) to grass-fed ground beef with an overall acceptability of 94.9 vs. 82.5%, while commodity ground beef had a similar (P > 0.05) overall acceptability to Angus and grass-fed ground beef. Consumers indicated no difference (P > 0.05) for tenderness acceptability, juiciness acceptability, and texture acceptability among the 3 ground beef treatments. Commodity ground beef had the highest (P < 0.05) flavor acceptability, while Angus and grass-fed ground beef had similar (P > 0.05) acceptability percentages for flavor.ConclusionConsumers rated grass-fed, Angus, and commodity ground beef similar for all palatability traits, except overall liking, in which consumers preferred Angus and commodity over grass-fed ground beef.

The Effects of Hot vs. Cold Boning on Eating Quality of New Zealand Grass Fed Beef

Sides of the 40 selected carcasses were alternately assigned to both conventional chilling and cold boning (CB) or hot boning (HB). Fabrication of CB sides took place after overnight chilling (20 h postmortem) and subsequent carcass grading, while fabrication of HB sides occurred on the day of slaughter within 60 min of exsanguination. Five muscles were removed, including the longissimus lumborum (LL), longissimus thoracis (LT), psoas major (PM), gluteus medius (GM), and semimembranosus (SM) for consumer evaluation, compositional analysis, and sarcomere length determination. Cold boning muscles had longer (P &lt; 0.05) sarcomere lengths compared to HB muscles, expect for the GM and SM. Chilling treatment and postmortem aging (7, 21, or 35 d postmortem) had an impact on eating quality, but these results varied by muscle. Cold shortening could be responsible for the differences in sarcomere length and ultimately differences in tenderness between HB and CB muscles. Based on consumer evaluations, HB is not recommended for LT or PM due to the reduction (P ≤ 0.02) of tenderness and overall liking scores for these subprimals; however, HB and early removal of muscles like the SM benefited (P &lt; 0.01) from an eating quality standpoint for all palatability traits, and was neutral (P ≥ 0.21) for tenderness, juiciness, flavor, and overall liking of the LL and GM. Postmortem aging did not affect (P ≥ 0.07) eating quality of the GM and PM, but improved (P &lt; 0.01) tenderness of LT and SM, as well as the tenderness, juiciness, flavor liking, and overall liking of the LL.

Benchmarking Venezuelan Quality Grades for Grass-Fed Cattle Carcasses

The current Venezuelan beef carcass classification and grading system provide a mean for sorting carcasses into 5 quality grades, designated as AA, A, B, C, and D, in a descending order of expected eating quality. Brahman cull heifers and cows (n = 21 and 18, respectively) and entire males (bulls; n = 17) were finished on native savannah grass, slaughtered and graded by the official standards to compare carcass traits, cutability, cookery traits, and palatability characteristics between graded (A, B, or C) female classes and bulls. The B-graded bulls dressed heavier carcasses, with a more convex leg muscle profile and larger ribeye area (P &lt; 0.05) followed by C-graded cows in carcass weight and ribeye area (P &lt; 0.05). Marbling score described as “Slight” did not differ among carcass grades (P &gt; 0.05). The B-graded bulls had the highest proportion of total bone-in and boneless cuts (P &lt; 0.05); however, carcasses from females surpassed (P &lt; 0.05) or did not differ (P &gt; 0.05) from bull carcasses in fabrication yield values for 16 of 18 individual cuts. Cooking loss (%) did not vary with carcass grades (P &gt; 0.05). Cooked meats from A/B-graded heifers and C-graded cows had lower shear force values, were rated as more tender and flavorful (P &lt; 0.05), and exhibited a higher proportion of tender steaks (with shear force &lt; 4.09 kg) than B-graded bull counterparts (P &lt; 0.05). Advantageous palatability traits of C-graded cows and A/B-graded heifers fattened on pasture can be used in developing and marketing new value-added products.