51
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Derington AJ, Brooks JC, Garmyn AJ, Thompson LD, Wester DB, Miller MF. Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin. Meat Sci 2010; 88:203-8. [PMID: 21237578 DOI: 10.1016/j.meatsci.2010.12.030] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2010] [Revised: 08/24/2010] [Accepted: 12/16/2010] [Indexed: 10/18/2022]
Abstract
This study was conducted to investigate the effects of steak location within a strip loin and USDA quality grade on muscle fiber angle, slice shear force (SSF), and Warner-Bratzler shear force (WBSF) and to determine the relationship between SSF and WBSF. Steak location influenced both SSF and WBSF values, as steaks from the anterior portion were typically tenderer than steaks from the posterior end. Although there is some discrepancy between the two shear force methods, both agree that at least the first 5 anterior-most steaks are comparable. Muscle fiber angle was affected by steak position within the strip loin, as the fiber angle shifted between steaks 7 and 8. Quality grade had a significant effect on beef tenderness for both SSF and WBSF. Finally, there was a strong relationship between lateral SSF and average WBSF (r = 0.64), which are currently the most commonly used measurements for instrumental tenderness.
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Affiliation(s)
- A J Derington
- Texas Tech University, Department of Animal and Food Sciences, Lubbock, TX 79409, United States
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52
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Lee JM, Choe JH, Lee HK, Na JC, Kim YH, Cheon DW, Sea SC, Hwang KS. Effect of Quality Grades on Carcass Characteristics, Physico-chemical and Sensory Traits of Longissimus Dorsi in Hanwoo. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.3.495] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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53
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Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures. Meat Sci 2010; 84:46-53. [DOI: 10.1016/j.meatsci.2009.08.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2009] [Revised: 07/22/2009] [Accepted: 08/06/2009] [Indexed: 11/19/2022]
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54
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Oury M, Picard B, Briand M, Blanquet J, Dumont R. Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifers. Meat Sci 2009; 83:293-301. [DOI: 10.1016/j.meatsci.2009.05.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2008] [Revised: 05/15/2009] [Accepted: 05/18/2009] [Indexed: 10/20/2022]
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55
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Huerta-Montauti D, Miller RK, Pfeiffer CES, Pfeiffer KD, Nicholson KL, Osburn WN, Savell JW. Identifying muscle and processing combinations suitable for use as beef for fajitas. Meat Sci 2008; 80:259-71. [PMID: 22063330 DOI: 10.1016/j.meatsci.2007.11.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2007] [Revised: 11/26/2007] [Accepted: 11/28/2007] [Indexed: 11/25/2022]
Abstract
Four different treatments-control, papain, blade tenderization, and papain+blade tenderization-were applied to sixty USDA Choice M. diaphragma pars costalis, M. transversus abdominis, M. obliquus abdominis internus, M. rhomboideus, M. trapezius, M. latissimus, and M. serratus ventralis. Trained (n=6) and consumer (n=81) panelists scored papain samples higher for most sensory traits. Treatment tended not to affect the palatability scores of the M. diaphragma pars costalis and M. serratus ventralis, which tended to receive higher scores in comparison to the other muscles. Consumers were willing to purchase the M. latissimus and M. serratus ventralis treated with papain+blade tenderization and papain, respectively, and these muscles performed well enough to be considered as alternatives in the beef fajita market.
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Affiliation(s)
- D Huerta-Montauti
- Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA
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56
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Faucitano L, Chouinard PY, Fortin J, Mandell IB, Lafrenière C, Girard CL, Berthiaume R. Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants: 2. Meat quality, fatty acid composition, and overall palatability. J Anim Sci 2008; 86:1678-89. [PMID: 18375659 DOI: 10.2527/jas.2007-0756] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- L Faucitano
- Agriculture & Agri-Food Canada, Sherbrooke, Québec, J1M 1Z3, Canada.
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57
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58
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Rubio L. M, Méndez M. R, Huerta-Leidenz N. Characterization of beef semimembranosus and adductor muscles from US and Mexican origin. Meat Sci 2007; 76:438-43. [DOI: 10.1016/j.meatsci.2006.12.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2006] [Revised: 12/12/2006] [Accepted: 12/13/2006] [Indexed: 10/23/2022]
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59
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Destefanis G, Brugiapaglia A, Barge MT, Dal Molin E. Relationship between beef consumer tenderness perception and Warner-Bratzler shear force. Meat Sci 2007; 78:153-6. [PMID: 22062265 DOI: 10.1016/j.meatsci.2007.05.031] [Citation(s) in RCA: 202] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2006] [Revised: 05/04/2007] [Accepted: 05/31/2007] [Indexed: 11/24/2022]
Abstract
The aim of this study was to determine consumer ability to discern different levels of beef tenderness established by Warner-Bratzler shear (WBs). A panel of 220 people evaluated 60 samples of longissimus thoracis using a 5-point intensity scale (1: very tough; 5: very tender). Samples differed for commercial category, breed of animals and ageing length of meat. Shear force was measured by Instron equipped with a Warner-Bratzler device on 1.27cm diameter cores. Correlation coefficient of WBs measurements with tenderness sensory ratings was -0.72. WBs value corresponding to class 3 of the sensory tenderness was 47.77N. From this value, the range of WBs (22.96-72.59N) was split into five categories to which connect the five classes of sensory tenderness. The results suggest consumers' difficulty in discriminating category 1 (WBs>62.59N) from category 2 (WBs: 52.78-62.59N) and a greater inclination to distinguish category 5 (WBs<32.96N). As WBs category boundaries were probably too restrictive for the panel's selective ability, WBs scale was reduced to 3 categories by joining the two extreme categories (i.e. category 2 with 1 and category 4 with 5). In this case, 55.6% of consumers significantly discriminated tough from intermediate and tender meat and 62.3% distinguished tender from intermediate and tough meat (P<0.01). Hence, WBs values >52.68N and <42.87N allow classification of tough and tender beef in a sufficiently reliable way.
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Affiliation(s)
- G Destefanis
- Department of Animal Science, University of Torino, Via L. Da Vinci 44, 10095 Grugliasco, Torino, Italy
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60
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61
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Cilla I, Martínez L, Beltrán JA, Roncalés P. Factors affecting acceptability of dry-cured ham throughout extended maturation under “bodega” conditions. Meat Sci 2005; 69:789-95. [DOI: 10.1016/j.meatsci.2004.11.012] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2004] [Revised: 11/16/2004] [Accepted: 11/18/2004] [Indexed: 11/29/2022]
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62
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Simões JA, Mendes MI, Lemos JPC. Selection of muscles as indicators of tenderness after seven days of ageing. Meat Sci 2005; 69:617-20. [PMID: 22063139 DOI: 10.1016/j.meatsci.2004.10.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2004] [Revised: 09/03/2004] [Accepted: 10/18/2004] [Indexed: 11/30/2022]
Abstract
The selection of a muscle that could be used as an index muscle for beef tenderness was performed using nine commercially important muscles. A total of 50 bulls, Charolais×Alentejano (n=9), Simmental×Alentejano (n=9) and Alentejano (n=32), were slaughtered at two different commercial live weights: crossbred animals (sample A) between 500 and 600 kg (carcass weight between 310 and 370 kg) and purebred Alentejano (sample B) between 350 and 450 kg (carcass weight between 185 and 295 kg). Slaughter ages varied between 16 and 24 months in both groups. The shear force of nine muscles (Mm. biceps femoris, gastrocnemius, longissimus thoracis, longissimus lumborum, quadriceps femoris, semimembranosus, semitendinosus, supraspinatus and triceps brachii caput longum) was assessed seven days post-mortem. In both samples, the comparison between different muscle means and the combined mean of all muscles and the respective correlations showed that the Mm. biceps femoris and semimembranosus could be used as index muscles. However, the biceps femoris is preferred, because it showed greater stability in terms of the coefficient of variation.
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Affiliation(s)
- J A Simões
- Estação Zootécnica Nacional - Fonte Boa, 2005-048 Vale de Santarém, Portugal
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63
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Behrends JM, Goodson KJ, Koohmaraie M, Shackelford SD, Wheeler TL, Morgan WW, Reagan JO, Gwartney BL, Wise JW, Savell JW. Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks1. J Anim Sci 2005; 83:662-70. [PMID: 15705763 DOI: 10.2527/2005.833662x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P < or = 0.004) tenderness, juiciness, and flavor like scores than high Select. Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P < or = 0.020). Steaks braised by customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P < or = 0.026). Overall like and flavor amount ratings were least (P < 0.05) for steaks that were marinated and cooked to "medium and less" degree of doneness (marination x degree of doneness; P < or = 0.014). Braised steaks received among the highest values for overall like, tenderness, juiciness, flavor like, and flavor amount when cooked to "medium and less" or "medium well and more" (cooking method x degree of doneness; P < or = 0.008). Correlation and stepwise regression analysis indicated that flavor like was pivotal in customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.
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Affiliation(s)
- J M Behrends
- Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471, USA
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64
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Delgado E, Rubio M, Iturbe F, Méndez R, Cassís L, Rosiles R. Composition and quality of Mexican and imported retail beef in Mexico. Meat Sci 2005; 69:465-71. [DOI: 10.1016/j.meatsci.2004.10.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2004] [Revised: 09/08/2004] [Accepted: 09/08/2004] [Indexed: 10/26/2022]
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65
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Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA. Meat Sci 2004; 66:399-406. [DOI: 10.1016/s0309-1740(03)00126-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2003] [Revised: 04/20/2003] [Accepted: 04/30/2003] [Indexed: 11/30/2022]
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66
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Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values. Meat Sci 2004; 66:225-9. [DOI: 10.1016/s0309-1740(03)00095-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2003] [Revised: 04/15/2003] [Accepted: 04/15/2003] [Indexed: 11/17/2022]
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67
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Platter WJ, Tatum JD, Belk KE, Chapman PL, Scanga JA, Smith GC. Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks. J Anim Sci 2003; 81:2741-50. [PMID: 14601877 DOI: 10.2527/2003.81112741x] [Citation(s) in RCA: 105] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Logistic regression was used to quantify and characterize the effects of changes in marbling score, Warner-Bratzler shear force (WBSF), and consumer panel sensory ratings for tenderness, juiciness, or flavor on the probability of overall consumer acceptance of strip loin steaks from beef carcasses (n = 550). Consumers (n = 489) evaluated steaks for tenderness, juiciness, and flavor using nine-point hedonic scales (1 = like extremely and 9 = dislike extremely) and for overall steak acceptance (satisfied or not satisfied). Predicted acceptance of steaks by consumers was high (> 85%) when the mean consumer sensory rating for tenderness,juiciness, or flavor for a steak was 3 or lower on the hedonic scale. Conversely, predicted consumer acceptance of steaks was low (< or = 10%) when the mean consumer rating for tenderness, juiciness, or flavor for a steak was 5 or higher on the hedonic scale. As mean consumer sensory ratings for tenderness, juiciness, or flavor decreased from 3 to 5, the probability of acceptance of steaks by consumers diminished rapidly in a linear fashion. These results suggest that small changes in consumer sensory ratings for these sensory traits have dramatic effects on the probability of acceptance of steaks by consumers. Marbling score displayed a weak (adjusted R2 = 0.053), yet significant (P < 0.01), relationship to acceptance of steaks by consumers, and the shape of the predicted probability curve for steak acceptance was approximately linear over the entire range of marbling scores (Traces67 to Slightly Abundant97), suggesting that the likelihood of consumer acceptance of steaks increases approximately 10% for each full marbling score increase between Slight to Slightly Abundant. The predicted probability curve for consumer acceptance of steaks was sigmoidal for the WBSF model, with a steep decline in predicted probability of acceptance as WBSF values increased from 3.0 to 5.5 kg. Changes in WBSF within the high (> 5.5 kg) or low (< 3.0 kg) portions of the range of WBSF values had little effect on the probability of consumer acceptance of steaks.
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Affiliation(s)
- W J Platter
- Department of Animal Sciences, Colorado State University, Fort Collins 80523, USA
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