Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes
Beef flavor attributes of USDA Top Choice and Select beef top loin steaks were evaluated that differed in thickness (1.3 or 3.8 cm) and grill surface temperature (177 or 232°C) when cooked on a commercial flat top grill. A trained descriptive attribute panel and consumer sensory panels were used to...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2019-11-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/pubid/2018-07-0020/ |
| _version_ | 1797222172037480448 |
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| author | Christopher R. Kerth Hannah L. Laird Jeffrey W. Savell Michael C. Berto Rhonda K. Miller |
| author_facet | Christopher R. Kerth Hannah L. Laird Jeffrey W. Savell Michael C. Berto Rhonda K. Miller |
| author_sort | Christopher R. Kerth |
| collection | DOAJ |
| description | Beef flavor attributes of USDA Top Choice and Select beef top loin steaks were evaluated that differed in thickness (1.3 or 3.8 cm) and grill surface temperature (177 or 232°C) when cooked on a commercial flat top grill. A trained descriptive attribute panel and consumer sensory panels were used to evaluate steak flavor and texture. As thickness and temperature increased, beef identity and brown/roasted flavor aromatics increased (P < 0.05). Steaks cooked at 232°C and cut 3.8-cm thick had the highest (P < 0.05) levels of burnt flavor and bitter basic tastes. Thicker steaks cooked at 177°C had more intense umami basic taste and beef identity (P < 0.05). Steaks cut 1.3 cm had lower levels of beef identity and brown/roasted flavor aromatics and the thin cut steaks cooked at 177°C had more sour basic taste (P < 0.05). Consumers rated 232°C, 3.8 cm steaks lowest (P < 0.05) for overall, beef flavor, overall flavor, and grilled flavor liking; whereas, the 177°C, 3.8 cm steaks were highest (P < 0.05) in beef flavor liking. Beef identity, brown/roasted, bloody/serumy, fat-like, umami, sweet, salty, overall sweet, overall tenderness, and muscle fiber tenderness were positive attributes, and metallic, bitter, and burnt were negative attributes in predicting consumer overall liking. Thick steaks cooked at low temperatures or thin steaks cooked at high temperatures resulted in more positive sensory panel traits and consumer liking scores. |
| first_indexed | 2024-04-24T13:17:06Z |
| format | Article |
| id | doaj.art-616c1cb70b55439cb1d5e1bba00f54af |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:06Z |
| publishDate | 2019-11-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-616c1cb70b55439cb1d5e1bba00f54af2024-04-04T17:25:11ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2019-11-013110.22175/mmb2018.07.0020Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory AttributesChristopher R. Kerth0Hannah L. Laird1Jeffrey W. Savell2https://orcid.org/0000-0003-0354-1286Michael C. Berto3Rhonda K. Miller4aTexas A&M University, Department of Animal Science, College Station, TX 77843, USAaTexas A&M University, Department of Animal Science, College Station, TX 77843, USADepartment of Animal Science, Texas A&M UniversityaTexas A&M University, Department of Animal Science, College Station, TX 77843, USATexas A&M UniversityBeef flavor attributes of USDA Top Choice and Select beef top loin steaks were evaluated that differed in thickness (1.3 or 3.8 cm) and grill surface temperature (177 or 232°C) when cooked on a commercial flat top grill. A trained descriptive attribute panel and consumer sensory panels were used to evaluate steak flavor and texture. As thickness and temperature increased, beef identity and brown/roasted flavor aromatics increased (P < 0.05). Steaks cooked at 232°C and cut 3.8-cm thick had the highest (P < 0.05) levels of burnt flavor and bitter basic tastes. Thicker steaks cooked at 177°C had more intense umami basic taste and beef identity (P < 0.05). Steaks cut 1.3 cm had lower levels of beef identity and brown/roasted flavor aromatics and the thin cut steaks cooked at 177°C had more sour basic taste (P < 0.05). Consumers rated 232°C, 3.8 cm steaks lowest (P < 0.05) for overall, beef flavor, overall flavor, and grilled flavor liking; whereas, the 177°C, 3.8 cm steaks were highest (P < 0.05) in beef flavor liking. Beef identity, brown/roasted, bloody/serumy, fat-like, umami, sweet, salty, overall sweet, overall tenderness, and muscle fiber tenderness were positive attributes, and metallic, bitter, and burnt were negative attributes in predicting consumer overall liking. Thick steaks cooked at low temperatures or thin steaks cooked at high temperatures resulted in more positive sensory panel traits and consumer liking scores.https://www.iastatedigitalpress.com/mmb/article/pubid/2018-07-0020/thicknessconsumersensorytemperatureBeef |
| spellingShingle | Christopher R. Kerth Hannah L. Laird Jeffrey W. Savell Michael C. Berto Rhonda K. Miller Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes Meat and Muscle Biology thickness consumer sensory temperature Beef |
| title | Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes |
| title_full | Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes |
| title_fullStr | Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes |
| title_full_unstemmed | Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes |
| title_short | Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes |
| title_sort | steak thickness cook surface temperature and quality grade affected top loin steak consumer and descriptive sensory attributes |
| topic | thickness consumer sensory temperature Beef |
| url | https://www.iastatedigitalpress.com/mmb/article/pubid/2018-07-0020/ |
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