Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks
The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296–341 kg), middleweight (MW; 386–432 kg), or heavyweight (HW; 466–524 kg...
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| Format: | Article |
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/6/961 |
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| author | Christina E. Bakker Samantha R. Egolf Lydia M. O’Sullivan Ryan B. Cox Heather R. Rode-Atkins Amanda D. Blair Keith R. Underwood J. Kyle Grubbs |
| author_facet | Christina E. Bakker Samantha R. Egolf Lydia M. O’Sullivan Ryan B. Cox Heather R. Rode-Atkins Amanda D. Blair Keith R. Underwood J. Kyle Grubbs |
| author_sort | Christina E. Bakker |
| collection | DOAJ |
| description | The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296–341 kg), middleweight (MW; 386–432 kg), or heavyweight (HW; 466–524 kg) carcasses with USDA Choice (LC) or USDA Select (SEL) quality grades were used in this study. Carcasses were tracked through fabrication and the semitendinosus, chuck roll, and strip loin were collected and fabricated into eye of round, Denver cut, and strip loin steaks, respectively, for consumer sensory evaluation. USDA Select MW Denver cut steaks had increased overall liking and texture liking scores and were more tender and juicier than the SEL LW steaks (<i>p</i> ≤ 0.02). USDA Select MW strip loin steaks had increased overall and flavor liking scores and were more tender than the SEL LW steaks (<i>p</i> ≤ 0.02). USDA Choice MW eye of round steaks had increased overall, flavor, and texture liking scores and were juicier than the LW eye of round steaks (<i>p</i> ≤ 0.04). The steaks evaluated in this study were differentially impacted by HCW and little to no clear pattern of effects could be determined across cut or quality grade. Additional research is needed to determine the most acceptable HCW from a consumer perspective. |
| first_indexed | 2024-04-24T18:16:54Z |
| format | Article |
| id | doaj.art-642bf679b5d34e409bfa20ff9e7a0675 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T18:16:54Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-642bf679b5d34e409bfa20ff9e7a06752024-03-27T13:41:19ZengMDPI AGFoods2304-81582024-03-0113696110.3390/foods13060961Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut SteaksChristina E. Bakker0Samantha R. Egolf1Lydia M. O’Sullivan2Ryan B. Cox3Heather R. Rode-Atkins4Amanda D. Blair5Keith R. Underwood6J. Kyle Grubbs7Department of Animal Science, South Dakota State University, Brookings, SD 57007, USADepartment of Animal Science, South Dakota State University, Brookings, SD 57007, USADepartment of Animal Science, South Dakota State University, Brookings, SD 57007, USADepartment of Animal Science, University of Minnesota, St. Paul, MN 55108, USATyson Foods Beef Operations, Springdale, AR 72762, USADepartment of Animal Science, South Dakota State University, Brookings, SD 57007, USADepartment of Animal Science, South Dakota State University, Brookings, SD 57007, USADepartment of Animal Science, South Dakota State University, Brookings, SD 57007, USAThe objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296–341 kg), middleweight (MW; 386–432 kg), or heavyweight (HW; 466–524 kg) carcasses with USDA Choice (LC) or USDA Select (SEL) quality grades were used in this study. Carcasses were tracked through fabrication and the semitendinosus, chuck roll, and strip loin were collected and fabricated into eye of round, Denver cut, and strip loin steaks, respectively, for consumer sensory evaluation. USDA Select MW Denver cut steaks had increased overall liking and texture liking scores and were more tender and juicier than the SEL LW steaks (<i>p</i> ≤ 0.02). USDA Select MW strip loin steaks had increased overall and flavor liking scores and were more tender than the SEL LW steaks (<i>p</i> ≤ 0.02). USDA Choice MW eye of round steaks had increased overall, flavor, and texture liking scores and were juicier than the LW eye of round steaks (<i>p</i> ≤ 0.04). The steaks evaluated in this study were differentially impacted by HCW and little to no clear pattern of effects could be determined across cut or quality grade. Additional research is needed to determine the most acceptable HCW from a consumer perspective.https://www.mdpi.com/2304-8158/13/6/961beefconsumer sensoryDenver cuteye of roundhot carcass weightstrip steak |
| spellingShingle | Christina E. Bakker Samantha R. Egolf Lydia M. O’Sullivan Ryan B. Cox Heather R. Rode-Atkins Amanda D. Blair Keith R. Underwood J. Kyle Grubbs Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks Foods beef consumer sensory Denver cut eye of round hot carcass weight strip steak |
| title | Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks |
| title_full | Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks |
| title_fullStr | Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks |
| title_full_unstemmed | Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks |
| title_short | Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks |
| title_sort | influence of beef hot carcass weight on sensory characteristics of strip loin eye of round and denver cut steaks |
| topic | beef consumer sensory Denver cut eye of round hot carcass weight strip steak |
| url | https://www.mdpi.com/2304-8158/13/6/961 |
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