Palatability of Beef Strip Loin Steaks from Grass- and Grain- Finished Beef Representing Various Fat Levels and Aging Times

L.W. Lucherk; T.G. O’Quinn; J.F. Legako; J. Chance Brooks; M.F. Miller

Palatability of Beef Strip Loin Steaks from Grass- and Grain- Finished Beef Representing Various Fat Levels and Aging Times

In: 63rd International Congress of Meat Science and Technology

Authors:

L.W. Lucherk

L.W. Lucherk ¹Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas, USA

Search for other papers by L.W. Lucherk in
Current site
Google Scholar
PubMed

T.G. O’Quinn

T.G. O’Quinn ²Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas, USA; loni.woolley@ttu.edu

Search for other papers by T.G. O’Quinn in
Current site
Google Scholar
PubMed

J.F. Legako

J.F. Legako ¹Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas, USA

Search for other papers by J.F. Legako in
Current site
Google Scholar
PubMed

J. Chance Brooks

J. Chance Brooks ¹Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas, USA

Search for other papers by J. Chance Brooks in
Current site
Google Scholar
PubMed

, and

M.F. Miller

M.F. Miller ¹Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas, USA

Search for other papers by M.F. Miller in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 220–221

DOI:: https://doi.org/10.3920/9789086868605_090

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The objective of this study was to evaluate palatability of strip loin steaks from grain- and grass-fed beef across five USDA (United States Department of Agriculture) marbling score ranges and three wet aging periods. Consumer panels were conducted in four cities in the United States (US). Each steak sample was rated for tenderness, juiciness, flavor, and overall liking. In addition, each consumer was asked to rate each trait as acceptable or unacceptable. Lastly, consumers evaluated whether each sample represented unsatisfactory, everyday quality, better than everyday quality or premium quality. Age had no effect (P>0.05) on flavor liking; however, tenderness increased (P<0.05) as age time increased. Grass-finished Prime samples were similar (P>0.05) to grass Top Choice and Low Choice for flavor liking. Juiciness increased (P<0.05) as quality grade increased, and grass-fed steaks were rated higher (P<0.05) for juiciness than grain-finished samples. Prime samples were characterized as premium quality and better than everyday quality more than all other treatments (P<0.05). A higher (P<0.05) percentage of grain-fed samples were characterized as everyday quality than grass-fed samples. Quality grade, age, and diet influenced many different sensory attributes in consumers.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000090.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	101	39	9
Full Text Views	5	0	0
PDF Views & Downloads	0	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Palatability of Beef Strip Loin Steaks from Grass- and Grain- Finished Beef Representing Various Fat Levels and Aging Times

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics