National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments1

Abstract

The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P < 0.05) WBS values, whereas steaks from the round had the greatest (P < 0.05) values. There were no differences (P > 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P < 0.05) WBS values compared with top sirloin steaks. Retail top blade steaks and food service top loin steaks received among the greatest (P < 0.05) consumer sensory panel ratings compared with the other steaks evaluated. Prime food service rib eye steaks received the greatest ratings (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded rib eye steaks received the lowest ratings (P < 0.05) for like tenderness and tenderness level. The WBS values for food service steaks were greater (P < 0.05) for the Select and ungraded groups compared with the Prime, Top Choice, and Low Choice groups. The WBS values and sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.

National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef

“…The 2015 National Beef Tenderness Survey (NBTS) is the fifth installment in a series of surveys conducted in the United States (Brooks et al, 2000, Guelker et al, 2013, Igo et al, 2015, Shackelford et al, 1991, Voges et al, 2007. These studies serve as a beneficial resource to the beef industry and consumers by providing consistent data on tenderness across the United States for the retail and foodservice sectors.…”

“…All previous NBTS have stated that retail cuts from the round continue to be less tender and have less desirable consumer sensory evaluations (Brooks et al, 2000, Guelker et al, 2013, Shackelford et al, 1991, Voges et al, 2007. In Guelker et al (2013), a subset of steaks from the round were cooked using a moist-heat method instead of dry-heat, in an attempt to improve the tenderness of steaks from this region of the carcass.…”

“…In Guelker et al (2013), a subset of steaks from the round were cooked using a moist-heat method instead of dry-heat, in an attempt to improve the tenderness of steaks from this region of the carcass. No differences were reported between WarnerBratzler Shear (WBS) values using dry and moist heat cooking methods for the top round and bottom round.…”

Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging

“…Postmortem aging (in vacuum packaging) is a common meat industry practice to improve tenderness and palatability, and beef subprimals are aged/ stored for an average of 20 d in retail establishments (Guelker et al, 2013). The cellular and biochemical mechanisms that govern the meat quality attributes undergo changes during postmortem aging.…”

<b>Aging time of five muscles from carcass of Nellore young bulls

“…Aging meat in vacuum packaging at refrigerated temperatures provides purveyors with a way to increase tenderness (Guelker et al, 2013;Voges et al, 2007).…”