Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings

Abstract:The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades. Beef strip loins (n = 117) were selected from 3 quality grades [Top Choice (Modest 00 -Moderate 100 marbling), Low Choice (Small 00 -Small 100 marbling), and Select (Slight 00 -Slight 100 marbling)] to equally represent three different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no quality grade × texture interactions (P > 0.05) for all of the traits evaluated. Consumers (n = 104) rated all marbling texture groups similar (P > 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P > 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P > 0.05) among marbling texture groups for visual desirability or likelihood to purchase. However, trained sensory panelists rated coarse marbled steaks higher (P < 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness, as well as higher (P < 0.05) for initial juiciness than medium textured steaks. There were no differences (P > 0.05) among marbling texture groups for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. Low Choice steaks were rated higher (P < 0.05) than Select steaks by consumers for tenderness, flavor liking, and overall liking, but similar (P > 0.05) to Top Choice. Results from this study indicate marbling texture had no impact on consumer evaluations of eating quality and only minimal effects on trained sensory panel palatability ratings and therefore provides no palatability-based evidence for the exclusion of coarse marbled carcasses from current and future branded beef programs.

“…1 Percentage moisture lost during compression of sample between filter paper at 78.45 N of pressure for 30 seconds (Lucherk et al, 2017).…”

Section: Quality Gradementioning

confidence: 99%

Section: Pressed Juice Percentagementioning

confidence: 99%

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Meat Science Lexicon

Seman

Boler

Carr

et al. 2018

“…The Pressed Juice Percentage (PJP) protocol used is described by Lucherk et al (2017). Pressed Juice Percentage samples were weighed on 2 pieces of filter paper (VWR Filter Paper 415, 12.5 cm, VWR International, Radnor, PA) and compressed for 30 s at 78.45 N of pressure using an INSTRON Model 5569 testing machine (Instron, Canton, MA).…”

Section: Slice Shear Force and Pressed Juice Percentagementioning

confidence: 99%

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

McKillip

Wilfong

Gonzalez

et al. 2017

The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select. Additional strip loins from each grade were enhanced to 108% with a water, salt, and alkaline phosphate solution. Steaks from each treatment were cooked to 3 degrees of doneness (DOD; Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). Consumer panelists rated all enhanced treatments similar (P > 0.05) for each palatability trait. Enhanced steaks had greater (P < 0.05) juiciness, tenderness, flavor liking, and overall liking ratings than all non-enhanced treatments, regardless of grade. Consumer juiciness, tenderness, and overall liking scores increased (P < 0.05) as DOD decreased. Trained sensory panelists rated all enhanced treatments similar (P > 0.05) for initial and sustained juiciness, myofibrillar tenderness, and overall tenderness and greater (P < 0.05) than all non-enhanced treatments, other than non-enhanced Prime, for the same traits. Trained sensory panel ratings increased (P < 0.05) as DOD decreased for sustained juiciness, and both myofibrillar and overall tenderness. Moreover, Warner-Bratzler shear force values were similar (P > 0.05) among all enhanced treatments, and lower (P < 0.05) than non-enhanced Low Choice and Low Select treatments. Results from this study indicate marbling level has no impact on the palatability traits of enhanced strip loin steaks. Therefore, enhancement of higher valued, high marbled cuts does not provide additional palatability benefits over low marbled cuts, as enhancement does not provide an additive effect with marbling on beef eating quality.

“…Many studies have attempted to use a variety of methods to objectively measure and quantify juiciness, though with limited success (Sanderson and Vail, 1963;Lee and Patel, 1984;Pearce et al, 2011). Authors of a recent study developed an instrumental juiciness measurement technique that compliments and can be conducted simultaneously with Slice Shear Force (SSF) tenderness evaluation (Lucherk et al, 2017). In that study, the Pressed Juice Percentage (PJP) accounted for 48, 45, and 20% of the variation in trained sensory panel initial juiciness, trained sensory panel sustained juiciness, and consumer juiciness scores, respectively (Lucherk et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Repeatability and Accuracy of the Pressed Juice Percentage Method at Sorting Steaks into Juiciness Categories

McKillip

Wilfong

Gonzalez

et al. 2017

Abstract:The objective of this study was to evaluate the repeatability of the Pressed Juice Percentage (PJP) as well as to determine the accuracy of previously determined PJP thresholds at sorting beef strip loin steaks into categories based on the probability of being rated juicy by sensory panelists. Beef strip loin steaks representing 3 USDA quality grades (Prime, Low Choice, and Low Select) and Low Select strip loin steaks enhanced to 108% of the raw weight with a water, salt, and alkaline phosphate solution were cooked to three degrees of doneness [DOD; Rare (60°C), Medium (71°C), Very Well-Done (82°C)] to maximize variation in juiciness. Paired steaks were evaluated for PJP, Slice Shear Force (SSF), and Warner-Bratzler shear force (WBSF). Additionally, steaks representing Prime, Low Choice, and Low Select that were non-enhanced or enhanced with the same enhancement solution cooked to three DOD [Rare (60°C), Medium (71°C), Very Well-Done (82°C)] from a previously conducted sensory study were used to evaluate the ability of PJP to sort steaks into juiciness categories. Results indicated PJP had a high repeatability coefficient of 0.70, indicating only a small portion (30%) of the variation observed was due to sample measurement differences between paired samples. The repeatability of SSF and WBSF were 0.68 and 0.85, respectively. The evaluated PJP threshold values accurately segregated strip loin steaks by the probability of a sample being rated as juicy (mean juiciness rating of > 50) by consumers. The actual percentage of juicy samples was determined to be 41.67, 72.31, 89.33, and 98.08% for the predicted < 50%, 50 to 75%, 75 to 90%, and > 90% categories, respectively. Results of this study indicate the PJP juiciness measure is both repeatable and accurate in sorting beef strip loin steaks based on the likelihood of a steak being classified as juicy by consumers.