Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

Cashman, D.A.; Hall, H. R.; Garmyn, A. J.; O’Quinn, T. G.; Brooks, J. C.; Miller, M. F.

doi:10.22175/mmb2019.03.0009

Cited by 5 publications

(4 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Over the past 6 yr, a number of consumer studies ( Table 1 ) have been conducted evaluating beef palatability ( O’Quinn et al, 2012 ; Hunt et al, 2014 ; Cashman, 2015 ; Corbin et al, 2015 ; Legako et al, 2015 ; Lucherk et al, 2016 ; Ron et al, 2016 ; Wilfong et al, 2016 ; Gredell et al, 2015 ; McKillip et al, 2017 ; Vierck, 2017 ). The beef samples in these studies were from a wide range of treatments representing a large diversity of beef eating quality levels.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1

O’Quinn

Legako

Brooks

et al. 2018

Translational Animal Science

128

View full text Add to dashboard Cite

The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted studies representing a wide range of treatments and levels of eating quality that included more than 1,500 beef samples and 1,800 consumers were compiled and analyzed for this study. Results of a multivariate regression indicated that tenderness, flavor, and juiciness accounted for 43.4%, 49.4%, and 7.4%, respectively, of overall palatability (P < 0.05; R2 > 0.99). Additionally, the odds of a steak being rated unacceptable overall when tenderness, juiciness, or flavor were rated unacceptable were 2.2 to 1 (69%), 1.9 to 1 (66%), and 3.3 to 1 (77%), respectively. This indicated overall palatability was 7.2, 6.5, and 12.3 times more likely to be rated unacceptable if tenderness, juiciness, or flavor, respectively, was also rated unacceptable. Additionally, the percentage of samples rated acceptable for each palatability trait increased (P < 0.05) as quality grade increased. More than 88% of USDA Prime samples were rated acceptable for each palatability trait, whereas only 74.8–77.3% of USDA Select samples were rated acceptable for each palatability trait. Marbling score accounted for 14–16% of the variation (P < 0.01) in consumer palatability scores for each trait and intramuscular fat percentage accounted for 17–21% of the variation in each trait (P < 0.01). Logistic equation models for the predicted probability of an acceptable rating for each palatability trait based on intramuscular fat percentage accounted for only a minimal amount of variation (P < 0.01; R2 ≤ 0.09). Results of this study indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They provide evidence that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent upon the acceptance of all three traits: tenderness, juiciness, and flavor.

show abstract

Section: Methodsmentioning

confidence: 99%

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1

O’Quinn

Legako

Brooks

et al. 2018

Translational Animal Science

128

View full text Add to dashboard Cite

show abstract

“…The carcass MSAMARBLE was observed to be lowest for the steers allocated to the Control Group (P < 0.05) and similar for Groups 1, 2, and 3 (Table 5). Higher marbling scores, being the visible fat deposits that are distributed throughout the exposed surface of the m. longissimus lumborum , are associated with improved eating quality 24,25 . It could therefore be concluded that K Humate S100R supplementation, at any level, would result in beef with higher eating quality.…”

Section: Resultsmentioning

confidence: 99%

“…Higher marbling scores, being the visible fat deposits that are distributed throughout the exposed surface of the m. longissimus lumborum, are associated with improved eating quality. 24,25 It could therefore be concluded that K Humate S100R supplementation, at any level, would result in beef with higher eating quality. The practicality of this result may be constrained as the difference in MSAMARBLE did not translate to any significant difference in the MSAINDEXthis being a function of the carcass data wherein the effect of MSAMARBLE is high (effect size 0.15).…”

Section: Carcass Parametersmentioning

confidence: 99%

The effect of humate as a feed additive on feed intake, production, and carcass parameters of Angus steers

Ataollahi,

Holman,

Casburn

et al. 2024

Aust Veterinary J

View full text Add to dashboard Cite

Humate may be a valuable livestock feed additive, with potential effects on nutrient utilisation and animal performance. Thus, the aim of this study was to investigate the effect of K Humate S 100R supplementation on the feed intake, liveweight gain, and carcass parameters of Angus steers. Within individual pens, 40 weaned steers were allocated to four treatment groups (n = 10/potassium humate K Humate S100R, Omnia Specialities Australia) for 100 days. The treatment groups included Group 1, 35 g K Humate S100R/animal/day; Group 2, 70 g K Humate S100R/animal/day; Group 3, 140 g K Humate S100R/animal/day; and Control Group, which were not supplemented with K Humate S100R (0 g K Humate S100R/animal/day). Chemical and mineral composition of the feed ingredients, dry matter intake (DMI), and average daily weight gains were recorded. The steers were slaughtered as a single group at a commercial Australian abattoir. Standard measures for hot standard carcass weight, eye muscle area, fat depth and coverage, marbling, ossification, meat and fat colour, dressing percentage and loin pH values at 24‐hour postmortem were recorded. It was found that the steers allocated to Group 2 had higher DMI (P = 0.003) and feed conversion ratio (FCR) (P < 0.001) compared with those allocated to Group 1 and the Control Group. The MSA marbling score was lowest for steers allocated to the Control Group (P < 0.05) and comparable for those allocated to Groups 1, 2, and 3. Together, these results demonstrate that increased levels of K Humate S100R supplementation improved the carcass quality, via an increase in MSA. However, further research is warranted on the potential effects of humates supplementation on intramuscular fat associated qualities of beef.

show abstract

“…Consumers are willing to pay a premium for beef with increased marbling ( Platter et al, 2005 ). Marbling positively influences beef flavor and juiciness, two major attributes that contribute to palatability ( Mcbee and Wiles, 1967 ; Behrends et al 2005 ; Brewer et al, 2007 ; Felderhoff et al, 2007 ; Cashman et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of rumen-protected long-chain fatty acid supplementation during the finishing phase of beef steers on live performance, carcass characteristics, beef quality, and serum fatty acid profile1

Bakker

Blair

Grubbs

et al. 2019

Translational Animal Science

View full text Add to dashboard Cite

The effect of a rumen-protected long-chain fatty acid (LCFA) supplement on live performance, meat quality, blood serum fatty acid profile, and predicted carcass composition was evaluated in this study. Angus steer calves (n = 99) were fed a low energy diet for 77 d prior to finishing. Prior to study initiation, the steers were separated into 12 pens with eight or nine steers per pen. Steers were transitioned from the low energy forage–based diet to a high concentrate diet containing high moisture ear corn, corn silage, dry rolled corn, soybean meal, and a liquid supplement containing monensin across 21 d. Megalac-R (RPFA) was fed to six pens at 2% of the diet dry matter. Control pens (CON; n = 6) received an additional 2% of diet dry matter as dry rolled corn and soybean meal. The final finishing diet net energy for gain (NEg) was 1.20 and 1.19 mega calories·kg−1 of dry matter (DM) for RPFA and CON treatments, respectively. Steers were weighed every 28 d. Growth performance data including average daily gain (ADG), gain to feed ratio (G:F), and DM intake (DMI) were calculated as both monthly and overall data. After a 147-d finishing phase, steers were transported to a commercial abattoir for slaughter. After a 28-h chilling period, carcass data were obtained by trained personnel. Final live weights were greater (P = 0.01) for RPFA than CON cattle. Overall ADG and overall G:F was increased (P = 0.02; P = 0.01, respectively) for RPFA cattle. Ribeye area, backfat thickness, kidney pelvic heart fat, marbling score, and yield grade did not differ (P > 0.05) between treatments. Predicted percent carcass fat was increased for RPFA cattle (P = 0.05). Conversely, predicted percent carcass protein (P = 0.07) and bone (P = 0.06) tended to be greater for CON cattle. Long-chain fatty acid supplementation during the finishing phase did not increase marbling scores of the steers in this study but did increase final live weight, HCW, and predicted total body fat. These results suggest that RPFA supplementation has the potential to increase adipose tissue development. However, it is likely that animal age during supplementation and duration of supplementation impact the effect RPFAs have on carcass characteristics.

show abstract

Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

Cited by 5 publications

References 27 publications

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1

The effect of humate as a feed additive on feed intake, production, and carcass parameters of Angus steers

Effects of rumen-protected long-chain fatty acid supplementation during the finishing phase of beef steers on live performance, carcass characteristics, beef quality, and serum fatty acid profile1

Contact Info

Product

Resources

About