Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

D. A. King, S. D. Shackelford, T. L. Wheeler, K. D. Pfeiffer, J. M. Mehaffey, M. F. Miller, R. Nickelson, M. Koohmaraie

Research output: Contribution to journalArticle

7 Scopus citations

Abstract

Beef knuckles (n = 150) and center-cut top sirloin butts (n = 150) were used to determine portion-controlled steak cutting yields, palatability characteristics, and consumer acceptance of rectus femoris (RF), vastus lateralis (VL), and gluteus medius (GM) steaks. Steak yields were higher (P < 0.05) for top sirloins than knuckles. Trained sensory panel ratings for overall tenderness, juiciness, and flavor were similar between RF and GM. Consumer panel ratings for tenderness and juiciness were higher (P < 0.05) for GM than RF; however, consumer perceptions of overall like and flavor were similar for GM and RF. Vastus lateralis received lower (P < 0.05) trained panel and consumer ratings for all traits than either RF or GM. Palatability of VL will need improvement to be a viable foodservice offering. Yet, these data suggest that RF would amply substitute for GM in foodservice settings, and that knuckle steak yields would be adequate for foodservice applications.

Original languageEnglish
Pages (from-to)782-787
Number of pages6
JournalMeat Science
Volume83
Issue number4
DOIs
StatePublished - Dec 2009

Keywords

  • Beef
  • Consumer acceptance
  • Gluteus medius
  • Rectus femoris
  • Tenderness
  • Vastus lateralis

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    King, D. A., Shackelford, S. D., Wheeler, T. L., Pfeiffer, K. D., Mehaffey, J. M., Miller, M. F., Nickelson, R., & Koohmaraie, M. (2009). Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals. Meat Science, 83(4), 782-787. https://doi.org/10.1016/j.meatsci.2009.08.021