National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

Voges, K.L.; Mason, C.L.; Brooks, J. C.; Delmore, R. J.; Griffin, D. B.; Hale, D. S.; Henning, W. R.; Johnson, D. D.; Lorenzen, C. L.; Maddock, R. J.; Miller, R. K.; Morgan, J. B.; Baird, B.E.; Gwartney, B. L.; Savell, J. W.

doi:10.1016/j.meatsci.2007.03.024

Cited by 91 publications

(107 citation statements)

References 8 publications

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“…Of these attributes, flavour is often rated as crucial but is also the least understood and further studies are needed to better understand the factors that influence meat flavour development (Myers et al, 2009). Beyond flavour, consumers consider tenderness to be a major factor influencing consumers' perception of taste (Voges et al, 2007) and acceptability of meat (Calkins and Hodgen, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Costa¹,

Lemos²,

Lopes³

et al. 2012

Animal

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This study investigated the effects of genotype and diet on meat fat composition and palatability obtained from Alentejana (AL) and Barrosã (BA) breeds. Herein, 20 males from each breed allocated at 11 months of age were fed ad libitum a low-forage diet or a high-forage diet and slaughtered at 18 months of age. Trained sensory panel analysis found that the longissimus lumborum (Ll) muscle from BA had higher tenderness, juiciness and overall acceptability scores than the AL breed. The highest scores for those attributes were observed in the BA breed fed the high-forage diet. Regarding the semitendinosus (St) muscle, breed was a source of variation of tenderness scores. In contrast to the Ll muscle, the highest tenderness scores for the St muscle were observed in the AL breed. The intramuscular fat (IMF) content was positively correlated with tenderness, juiciness and overall acceptability in Ll muscle and negatively correlated with flavour in the St muscle. The levels of 14:0 and 16:0, 16:1c9, 18:1c9 and 18:1c11 were positively correlated to juiciness, tenderness and overall acceptability in the Ll muscle. These correlations were not observed in the St muscle, which may be related to its low IMF content. Nonetheless, negative correlations were observed for the St muscle between flavour and 14:0, 16:0 and 18:0 FA contents.The IMF varied widely in the Ll but not in the St muscle. The latter had higher levels of 16:1c9 and trans fatty acids ( P TFA) in the BA than in the AL breed. Regarding the Ll muscle, the BA had higher amounts of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, saturated fatty acids ( P SFA), cis monounsaturated fatty acids ( P cis MUFA), P TFA and n-3 polyunsaturated fatty acids ( P n-3 PUFA) than the AL breed. The diet exerted an influence on the IMF content and on the levels of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, P SFA, P cis MUFA and P TFA in both Ll and St muscles. Moreover, the levels of P n-3 PUFA in the Ll muscle and 18:2n-6, 20:4n-6, P n-6 PUFA and P PUFA in the St muscle were influenced by diet. The results obtained in this study, with two Portuguese breeds, confirm that genetic background plays a major role in the determination of meat eating quality.Keywords: meat quality, fatty acids, trained sensory panel, forage diet, young bulls Implications This is the first work on the effects of genotype and feeding strategy (low-forage or high-forage diet) on Alentejana and Barrosã meat sensory attributes. The results obtained are new and can be used in further decisions including how meat from these breeds should be produced and marketed.

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Section: Introductionmentioning

confidence: 99%

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Costa¹,

Lemos²,

Lopes³

et al. 2012

Animal

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“…A major problem facing the beef industry is inconsistency in meat tenderness at the consumer level (Voges et al, 2007). Boleman et al (1997) stated that consumers were willing to pay a premium for beef that was guaranteed tender.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt1,2

Hamling

Calkins

2008

Journal of Animal Science

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ABSTRACT:The objective of this study was to evaluate the tenderness of beef chuck and round muscles when enhanced with ammonium hydroxide and salt at different pump levels. A randomized, complete block design of 4 treatments and 3 muscles with 3 replications was used, with a total of 15 subprimals per treatment. Treatments included a 0% (CON), 15% (T15), 22.5% (T22), and 30% (T30) target pump. The triceps brachii (TB), biceps femoris (BF), and rectus femoris (RF) muscles were studied. Muscles were injected with a solution of ammonium hydroxide and sodium chloride (patentpending technology from Freezing Machines Inc., Dakota Dunes, SD). Individual steaks were cut to a thickness of 2.54 cm, vacuum-packaged in trays, and frozen. Warner-Bratzler shear force, pH, and sensory evaluations were determined. Shear force decreased as the target pump percentage increased for all muscles (P < 0.050): TB = 39.9, 35.1, 32.1, and 27.0 N; BF = 39. 4, 26.2, 23.3, and 19.3 N; RF = 42.7, 32.9, 30.7, and 28.9 N for CON, T15, T22, and T30, respectively. In all cases,

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“…Equally important is the smell of meat. Consumers also attach great attention to the texture and tenderness of the meat (Purchas, 1990;Martinez-Cerezo, 2005).Tenderness is the primary determinant of eating quality and acceptability of meat (Voges et al, 2007;Destefanis et al, 2008). In most studies, meat tenderness has been evaluated instrumentally using the Warner-Bratzler shear method, which gives the best correlation with sensory panel scores for tenderness within muscles (Destefanis et al, 2008;Schönfeldt and Strydom, 2011).…”

Section: Meat Qualitymentioning

confidence: 99%

A Review Sheep Production System, Yield, Quality and Preservation Methods in Ethiopia

Worku¹,

Yadav²

2017

GJAS

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National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

Cited by 91 publications

References 8 publications

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt1,2

A Review Sheep Production System, Yield, Quality and Preservation Methods in Ethiopia

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