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

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,...

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Bibliographic Details
Published in:Meat science 2014-09, Vol.98 (1), p.1-8
Main Authors: Hunt, M.R., Garmyn, A.J., O'Quinn, T.G., Corbin, C.H., Legako, J.F., Rathmann, R.J., Brooks, J.C., Miller, M.F.
Format: Article
Language:English
Subjects:
Acceptability
Adolescent
Adult
Aged
Animals
Cattle
Choice Behavior
Consumer
Consumer Behavior
Female
Flavor
Food Preferences
Food Quality
Humans
Hydrogen-Ion Concentration
Male
Meat - analysis
Middle Aged
Muscle characterization
Muscle, Skeletal - chemistry
Quality grade
Taste
Tenderness
United States
United States Department of Agriculture
Young Adult
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Summary: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 (P0.05) 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.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2014.04.004