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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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Published in: | Meat science 2014-09, Vol.98 (1), p.1-8 |
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container_title | Meat science |
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creator | 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. |
description | 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. |
doi_str_mv | 10.1016/j.meatsci.2014.04.004 |
format | article |
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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.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2014.04.004</identifier><identifier>PMID: 24807188</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Meat science, 2014-09, Vol.98 (1), p.1-8</ispartof><rights>2014 Elsevier Ltd</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-66e72d348974b54562e9adb9b57d4f78ca9a48f9d7c67a1270f0145585dec4133</citedby><cites>FETCH-LOGICAL-c365t-66e72d348974b54562e9adb9b57d4f78ca9a48f9d7c67a1270f0145585dec4133</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24807188$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hunt, M.R.</creatorcontrib><creatorcontrib>Garmyn, A.J.</creatorcontrib><creatorcontrib>O'Quinn, T.G.</creatorcontrib><creatorcontrib>Corbin, C.H.</creatorcontrib><creatorcontrib>Legako, J.F.</creatorcontrib><creatorcontrib>Rathmann, R.J.</creatorcontrib><creatorcontrib>Brooks, J.C.</creatorcontrib><creatorcontrib>Miller, M.F.</creatorcontrib><title>Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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.</description><subject>Acceptability</subject><subject>Adolescent</subject><subject>Adult</subject><subject>Aged</subject><subject>Animals</subject><subject>Cattle</subject><subject>Choice Behavior</subject><subject>Consumer</subject><subject>Consumer Behavior</subject><subject>Female</subject><subject>Flavor</subject><subject>Food Preferences</subject><subject>Food Quality</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Male</subject><subject>Meat - analysis</subject><subject>Middle Aged</subject><subject>Muscle characterization</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Quality grade</subject><subject>Taste</subject><subject>Tenderness</subject><subject>United States</subject><subject>United States Department of Agriculture</subject><subject>Young Adult</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNqFkE1r3DAQhkVpaDYfPyFFx168lWTJkk8lbL4KCz1schayNGq02NZWsgv599HW214LAwMz77wv8yB0Q8maEtp83a8HMFO2Yc0I5WtSivAPaEWVrCtOa_URrUhN2opKTs7RRc57QgitmfqEzhlXRFKlVqjfxDHPAyRscoacBxgnHD3uADw-mN5Mpgt9mN6wT3HAPs5p2Q1ztj3kZfyyu7vFm9cYLGAzOryDHuyEfybjwGFrkv3jfoXOvOkzXJ_6JXp5uH_ePFXbH4_fN7fbytaNmKqmAclczVUreSe4aBi0xnVtJ6TjXiprWsOVb520jTSUSeILAiGUcGDL6_Ul-rL4HlL8NUOe9BCyhb43I8Q5aypqxmXLOCtSsUhtijkn8PqQwmDSm6ZEH0HrvT6B1kfQmpQivNx9PkXM3QDu39VfskXwbRFAefR3gKSLBYwWXEiFjXYx_CfiHdX4kcQ</recordid><startdate>20140901</startdate><enddate>20140901</enddate><creator>Hunt, M.R.</creator><creator>Garmyn, A.J.</creator><creator>O'Quinn, T.G.</creator><creator>Corbin, C.H.</creator><creator>Legako, J.F.</creator><creator>Rathmann, R.J.</creator><creator>Brooks, J.C.</creator><creator>Miller, M.F.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20140901</creationdate><title>Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses</title><author>Hunt, M.R. ; 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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 |
title | Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses |
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