The Effects of Hot vs. Cold Boning on Eating Quality of New Zealand Grass Fed Beef

Crownover, R. D.; Garmyn, A. J.; Polkinghorne, Rod; Rathmann, R. J.; Bernhard, B. C.; Miller, Mark F.

doi:10.22175/mmb2017.06.0030

Cited by 20 publications

(7 citation statements)

References 31 publications

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“…In fact, flavor was the most highly correlated trait to overall liking as opposed to juiciness or tenderness. The current results were not unexpected as the previous reports of beef eating quality for US consumers align with these coefficients for grain-fed beef [26,27] and grass-fed beef [28][29][30].…”

Section: Overall Satisfaction Modelsupporting

confidence: 89%

Beef Quality Preferences: Factors Driving Consumer Satisfaction

Felderhoff

Lyford

Malaga

et al. 2020

Foods

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The current study was designed to broaden the understanding of the attributes impacting the sensory properties of beef when consumed. Using a survey of consumers from three different geographical regions in the United States (US), we determined the impacts of three attributes on overall satisfaction in several different ways. The two main statistical methods used were an Ordinary Least Squares (OLS) model and the Conditional Logit model. Perhaps the most important finding of this study was that flavor was the largest contributor to consumer satisfaction. This finding was consistent throughout all the models. In the base model, flavor represented 59% of the satisfaction rating. Additionally, results indicated domestic beef was preferred over Australian beef by US consumers. Another important finding of the study was the impact of the demographic variables of age, income, and gender on satisfaction. The older group generally placed more emphasis on tenderness, while younger people preferred juicier beef. Males were more responsive than females for all attributes, especially tenderness. Those with higher income were more responsive to tenderness for all quality levels, but the lower income group was more responsive to juiciness. Overall, flavor had the largest impact on consumers’ satisfaction level in comparison to tenderness or juiciness.

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Section: Overall Satisfaction Modelsupporting

confidence: 89%

Beef Quality Preferences: Factors Driving Consumer Satisfaction

Felderhoff

Lyford

Malaga

et al. 2020

Foods

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“…The MSA consumer evaluation methodology has been used to assess consumer liking across countries. Research using European [15,[58][59][60][61][62][63][64][65][66][67][68][69], New Zealand [70], Asian [71][72][73][74][75][76], South African [77], and United States consumers [47,[78][79][80] using the MSA consumer methods have been conducted. This research has established that consumers respond similarly to differences in tenderness, but flavor is more affected by cultural and environmentally learned behaviors in some countries.…”

Section: Beef Consumersmentioning

confidence: 99%

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Miller

2020

Foods

132

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Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.

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“…Moreover, considering that the effects of hot boning on meat quality are mainly due to changes in the combination of meat temperature and pH, and that different muscles can show important differences in their postmortem metabolic activities and buffering capacities, we hypothesize that hot boning effects on meat quality may vary among different carcass muscles. As a matter of fact, Crownover et al (2017) recently reported that among five different bovine muscles, the effect of hot boning on meat eating quality varied by muscle. Nevertheless, as far as we know no previous report exists regarding the differential effect of hot boning on different sheep muscles.…”

Section: Practical Applicationsmentioning

confidence: 99%

“…As a matter of fact, Crownover et al. (2017) recently reported that among five different bovine muscles, the effect of hot boning on meat eating quality varied by muscle. Nevertheless, as far as we know no previous report exists regarding the differential effect of hot boning on different sheep muscles.…”

Section: Introductionmentioning

confidence: 99%

The effects of hot boning on meat quality from six different contractile‐metabolic sheep muscles: A preliminary study

Ithurralde

Bianchi

Feed

et al. 2020

J. Food Process. Preserv.

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Hot boning involves the removal of muscles from the carcass prior to the completion of rigor mortis (Devine et al., 2002). Although the application of hot boning of sheep carcasses is not extensive (Waylan & Kastner, 2004), there are many clear economic advantages for using this methodology, including increased meat yield, energy savings, chiller space minimization, reduced labor and time (McPhail, 1995). Additionally, the increased cooling rate of hot boned muscles can lead to an improvement in meat water-holding capacity and color, due to the minimization of the harmful effects produced by the combination of high muscle temperature and low muscle pH (Sammel et al., 2002). However, rapid cooling of hot boned muscles may also lead to less tender meat due to an increase in muscle sarcomere shortening (Devine et al., 2002).

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The Effects of Hot vs. Cold Boning on Eating Quality of New Zealand Grass Fed Beef

Cited by 20 publications

References 31 publications

Beef Quality Preferences: Factors Driving Consumer Satisfaction

Beef Quality Preferences: Factors Driving Consumer Satisfaction

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

The effects of hot boning on meat quality from six different contractile‐metabolic sheep muscles: A preliminary study

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