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

于63rd International Congress of Meat Science and Technology

著者：

L.W. Lucherk

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

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T.G. O’Quinn

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

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J.F. Legako

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

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J. Chance Brooks

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

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M.F. Miller

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

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类型:: 章节

Page Range:: 220–221

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

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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.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

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

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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