Tenderness assessments of top loin steaks from retail markets in four U.S. cities

M. W. Igo, A. N. Arnold, R. K. Miller, K. B. Gehring, L. N. Mehall, C. L. Lorenzen, R. J. Delmore, D. R. Woerner, B. E. Wasser, J. W. Savell

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks (n = 1,613) were obtained for Warner–Bratzler shear force (WBSF), slice shear force (SSF), and consumer sensory determinations. Personnel at 4 universities (California Polytechnic State University, Colorado State University, University of Missouri, and Texas A&M University) conducted the study over a 12-mo period. Enhanced/blade-tenderized top loin steaks had the lowest (P < 0.05) WBSF and SSF values, whereas nonenhanced top loin, bone-in steaks had the highest (P < 0.05) WBSF and SSF values. Enhanced/ blade-tenderized top loin steaks received the highest (P < 0.05) ratings by consumers for palatability scores, whereas nonenhanced top loin, bone-in steaks had the lowest (P < 0.05) consumer panelist ratings. The USDA quality grade did have an effect (P < 0.05) on the tenderness of nonenhanced steaks but did not affect (P > 0.05) steaks that were enhanced/blade tenderized. The WBSF values and consumer sensory values for top loin steaks were comparable to the 2010 National Beef Tenderness Survey, signifying that no drastic changes in tenderness have occurred due to changes in antemortem or postmortem conditions.

Original languageEnglish
Pages (from-to)4610-4616
Number of pages7
JournalJournal of animal science
Volume93
Issue number10
DOIs
StatePublished - Oct 2015

Keywords

  • Beef
  • Consumer panels
  • Market survey
  • Slice shear force
  • Tenderness
  • Warner–Bratzler shear force

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