National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments
2007
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.
Beef from retail and foodservice establishments in 11 US cities was evaluated using Warner-Bratzler shear (WBS) and consumer evaluation panels. Postmortem aging times ranged from 3 to 83 d for retail and 7 to 136 d for foodservice with mean aging times of 22.6 d and 30.1 d, respectively. For retail, the three cuts from the round - top round, bottom round, and eye of round - had the highest (P < 0.05) WBS values compared to cuts from the chuck, rib, and loin. Top loin steaks had the lowest (P < 0.05) WBS value compared to ribeye and top sirloin foodservice steaks. Retail bone-in top loin, top loin, ribeye, T-bone, and porterhouse received the highest (P < 0.05) ratings by consumers for overall like and like tenderness. Quality grade had little or no effect on foodservice sensory evaluations. Improvements in round tenderness are needed to increase consumer acceptability.
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