Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters
Differences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M. longissimus lumborum (LM) steaks, and high pH LM steaks), cooking method, and internal cook temperature endpoint (END). Steaks w...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2023-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/14449/ |
| _version_ | 1797222174938890240 |
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| author | Chris Kerth Jack A Neal Koushik Adhikari Rachel A. Gray Rhonda K. Miller |
| author_facet | Chris Kerth Jack A Neal Koushik Adhikari Rachel A. Gray Rhonda K. Miller |
| author_sort | Chris Kerth |
| collection | DOAJ |
| description | Differences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M. longissimus lumborum (LM) steaks, and high pH LM steaks), cooking method, and internal cook temperature endpoint (END). Steaks were cooked to 58°C and 80°C END utilizing either a George Foreman clamshell grill (GF) or a flat top electric food-service grill (GRILL). Roasts were cooked at low temperatures using a Crock-Pot (CP) cooking to 58°C and 80°C END. Thirty-seven flavor descriptive attributes were evaluated by an expert, trained descriptive beef flavor panel. Heavy beef eaters were recruited in Houston, TX; Olathe, KS; Philadelphia, PA; and Portland, OR. Consumers evaluated overall, flavor, beef flavor, and grill flavor liking using 9-point hedonic scales and beef flavor, grill flavor and off-flavor intensity using 9-point intensity scales. Steaks and roasts differed in descriptive and consumer attributes (P < 0.05). Treatments with higher levels of fat-like, salt, beef identity, and brown/roasted flavor attributes had higher consumer liking ratings (Choice LM or GM GRILL steaks cooked to 58°C or 80°C and Choice GM GRILL steaks cooked to 80°C). Select and Choice BF CP roasts cooked to 58°C or 80°C, Choice GM GF steaks cooked to 80°C, and high pH LM GF steaks cooked to 80°C had the lowest consumer liking scores and higher levels of warmed-over flavor, cardboardy, and liver-like flavor attributes. Heavy beef consumers segmented into 4 classes. Class 4 consumers liked beef regardless of treatment, whereas Class 3 consumers were discerning. Heavy beef eaters discerned differences in beef flavor attributes, and beef flavor was a driver of consumer liking. |
| first_indexed | 2024-04-24T13:17:09Z |
| format | Article |
| id | doaj.art-6e3d1e8f08484ddbabb3379ec76c6c5d |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:09Z |
| publishDate | 2023-08-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-6e3d1e8f08484ddbabb3379ec76c6c5d2024-04-04T17:20:02ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2023-08-017110.22175/mmb.14449Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef EatersChris Kerth0Jack A Neal1Koushik Adhikari2https://orcid.org/0000-0003-3833-6987Rachel A. Gray3Rhonda K. Miller4Texas A&M UniversityAssociate Vice President and Chief Operating Officer for University of Houston at Sugar Land and University of Houston at Katy, University of HoustonFood Science & Technology, University of GeorgiaTyson FoodsTexas A&M UniversityDifferences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M. longissimus lumborum (LM) steaks, and high pH LM steaks), cooking method, and internal cook temperature endpoint (END). Steaks were cooked to 58°C and 80°C END utilizing either a George Foreman clamshell grill (GF) or a flat top electric food-service grill (GRILL). Roasts were cooked at low temperatures using a Crock-Pot (CP) cooking to 58°C and 80°C END. Thirty-seven flavor descriptive attributes were evaluated by an expert, trained descriptive beef flavor panel. Heavy beef eaters were recruited in Houston, TX; Olathe, KS; Philadelphia, PA; and Portland, OR. Consumers evaluated overall, flavor, beef flavor, and grill flavor liking using 9-point hedonic scales and beef flavor, grill flavor and off-flavor intensity using 9-point intensity scales. Steaks and roasts differed in descriptive and consumer attributes (P < 0.05). Treatments with higher levels of fat-like, salt, beef identity, and brown/roasted flavor attributes had higher consumer liking ratings (Choice LM or GM GRILL steaks cooked to 58°C or 80°C and Choice GM GRILL steaks cooked to 80°C). Select and Choice BF CP roasts cooked to 58°C or 80°C, Choice GM GF steaks cooked to 80°C, and high pH LM GF steaks cooked to 80°C had the lowest consumer liking scores and higher levels of warmed-over flavor, cardboardy, and liver-like flavor attributes. Heavy beef consumers segmented into 4 classes. Class 4 consumers liked beef regardless of treatment, whereas Class 3 consumers were discerning. Heavy beef eaters discerned differences in beef flavor attributes, and beef flavor was a driver of consumer liking.https://www.iastatedigitalpress.com/mmb/article/id/14449/beefflavorconsumersensory |
| spellingShingle | Chris Kerth Jack A Neal Koushik Adhikari Rachel A. Gray Rhonda K. Miller Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters Meat and Muscle Biology beef flavor consumer sensory |
| title | Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters |
| title_full | Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters |
| title_fullStr | Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters |
| title_full_unstemmed | Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters |
| title_short | Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters |
| title_sort | descriptive beef flavor attributes and consumer acceptance relationships for heavy beef eaters |
| topic | beef flavor consumer sensory |
| url | https://www.iastatedigitalpress.com/mmb/article/id/14449/ |
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