Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

Abstract

The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (modest00 to moderate100), Low Choice, and Select]. Steaks were assigned to 1 of 3 DOD: rare (60°C), medium (71°C), and well-done (77°C). Steaks were allocated to either consumer sensory analysis, trained sensory analysis, fat and moisture analysis, or Warner-Bratzler shear force (WBSF). There were no interactions (P > 0.05) for all consumer ratings of palatability traits, indicating increases in DOD had the same impact across all quality grades. Prime steaks had greater (P < 0.05) juiciness ratings than all other quality grades, except for Top Choice. As DOD increased, consumer ratings and the percentage of steaks rated acceptable for each palatability trait decreased (P < 0.05; rare > medium > well-done). There was a quality grade × DOD interaction (P < 0.05) for trained sensory panel juiciness scores. When cooked to medium, Prime and Top Choice steaks were rated higher (P < 0.05) for juiciness than Low Choice and Select steaks, while there were no differences at all other DOD. Similar to consumer ratings, trained panel ratings of tenderness decreased (P < 0.05) as DOD increased (rare > medium > well-done). Lastly, there was no quality grade by DOD interaction (P > 0.05) for Warner-Bratzler shear force. These results indicate that regardless of the DOD top sirloin steaks are cooked to, quality grade had minimal impact on palatability. Therefore, it is unnecessary for consumers, retailers, and foodservice to pay premium prices for higher quality top sirloin steaks, as the same eating experience will be provided.

Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades

“…Most previous authors have reported quality grade to have no impact on the palatability traits of the gluteus medius. Olson et al (2019) reported no differences in the tenderness, juiciness, flavor, and overall liking scores of consumers when evaluating gluteus medius steaks ranging in quality grade from Select to Prime. Similar results have been reported from the 2 most recent "Beef Tenderness Surveys" that have shown no impact of quality grade on gluteus medius palatability, with steaks ranging from Prime to Select (Guelker et al, 2013;Martinez et al, 2017).…”

“…Samples used in the current study were obtained from the biceps femoris removed from top sirloin butts during fabrication in a previous study, with all details related to product selection outlined by Olson et al (2019). In brief, beef top sirloin butts (N = 60; Institutional Meat Purchasing Specifications #184; North American Meat Institute, 2014) were collected with equal ratios of 4 different USDA quality grades: Select (slight 00 to slight 100 ), Low Choice (small 00 to small 100 ), Top Choice (modest 00 to moderate 100 ), and Prime (slightly abundant 00 to abundant 100 ).…”

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

“…The review further investigates the subjective (i.e., trained and consumer panels) and objective (i.e., physical and instrumental) measurements commonly used to quantify the appearance, palate (taste and flavor), and texture attributes of meat. The paper contributes to the growing body of reviews concerning the effect of thermal processes on the physicochemical changes and ultimate eating quality of meat (Bhat et al., 2021; Olson et al., 2019; Shen et al., 2022; Wang et al., 2022; West, 2021).…”

Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat

“…In consumer research conducted at Kansas State University, participating consumers are commonly asked about their purchasing motivators. These research studies indicated midwestern consumers placed the importance of the nutritive value of meat from 52 to 55 on a 100-point scale with 100 designated as being extremely important (Wilfong et al, 2016a(Wilfong et al, , 2016bVierck et al, 2018;Olson et al, 2019;Prill et al, 2019). In Europe, Wezemael et al (2014) reported consumers valued meat nutritional claims based on country.…”