Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

M. R. Hunt, A. J. Garmyn, T. G. O'Quinn, C. H. Corbin, J. F. Legako, R. J. Rathmann, J. C. Brooks, M. F. Miller

Research output: Contribution to journalArticle

42 Scopus citations

Abstract

Consumer sensory analysis was conducted to determine differences in beef palatability between two quality grade categories [Upper 2/3 (Top) Choice and Select] and four muscles [longissimus lumborum (LL), gluteus medius (GM), serratus ventralis (SV), and semimembranosus (SM)]. Generally, tenderness, flavor, and overall liking scores were more desirable for Top Choice compared to Select, regardless of muscle. Consumers rated LL as more tender (P<. 0.05) than SV and SM, but similar to GM (P= 0.52). Overall and flavor acceptability were similar (P>. 0.05) between LL, GM, and SV, regardless of quality grade. Consumer overall liking was most highly correlated with flavor liking (r= 0.85). When tenderness was acceptable, flavor and juiciness played a major role in determining overall acceptability. Overall liking of GM and SV from Top Choice carcasses was superior to LL from Select carcasses and comparable to LL from Top Choice carcasses.

Original languageEnglish
Pages (from-to)1-8
Number of pages8
JournalMeat Science
Volume98
Issue number1
DOIs
StatePublished - Sep 2014

Keywords

  • Acceptability
  • Consumer
  • Flavor
  • Muscle characterization
  • Quality grade
  • Tenderness

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