Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement
The objective was to assess the consumer (n = 360) palatability and satisfaction of enhanced (7%) and nonenhanced Australian grain-fed, Australian grass-fed, and US grain-fed beef from 2 beef muscles. Strip loin (longissimus lumborum [LL]) and top sirloin butt (gluteus medius [GM]) subprimals were c...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2020-02-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9478/ |
| _version_ | 1797222182351273984 |
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| author | Andrea J. Garmyn Kari S. Spivey Lyda Garcia Mark Miller Rod J. Polkinghorne |
| author_facet | Andrea J. Garmyn Kari S. Spivey Lyda Garcia Mark Miller Rod J. Polkinghorne |
| author_sort | Andrea J. Garmyn |
| collection | DOAJ |
| description | The objective was to assess the consumer (n = 360) palatability and satisfaction of enhanced (7%) and nonenhanced Australian grain-fed, Australian grass-fed, and US grain-fed beef from 2 beef muscles. Strip loin (longissimus lumborum [LL]) and top sirloin butt (gluteus medius [GM]) subprimals were collected from 12 Australian grass-fed, 12 Australian grain-fed, and 12 US grain-fed (USDA Choice) carcasses. In addition, tenderloin (psoas major) and eye of round (semitendinosus) subprimals were collected from the same US carcasses to serve as anchors for high and low palatability. All subprimals were aged until 29 to 32 d postmortem. All fabrication and enhancement occurred in Lubbock, Texas. Data were analyzed initially as a randomized complete design and subsequently as a split-split plot design, with the main effects of country of origin/diet (Australian grain-fed, Australian grass-fed, and US grain-fed), muscle (LL and GM), and enhancement (0% or 7%) and all potential interactions as fixed effects. Enhancement significantly improved palatability in both LL and GM steaks as evidenced by greater (P < 0.05) consumer ratings for tenderness, juiciness, flavor liking, overall liking, and satisfaction. Enhancing LL steaks resulted in consumer responses that were comparable or superior to consumer responses for psoas major samples. Similarly, enhancing GM steaks resulted in consumer responses that were comparable or superior to nonenhanced LL samples. Consumers reacted least favorably to nonenhanced Australian grass-fed beef as they rated all palatability traits lowest (P < 0.05) for both LL and GM samples. However, enhancing grassfed beef resulted in consumer responses that were similar (P > 0.05) to nonenhanced grain-fed beef. This response to enhancement was observed in consumer scores for both LL and GM samples. Consumers could not detect differences (P > 0.05) in tenderness, juiciness, flavor, overall liking, or satisfaction between grain-fed beef from Australia and the US. |
| first_indexed | 2024-04-24T13:17:16Z |
| format | Article |
| id | doaj.art-81ba6dec20564428a74557f205fb721a |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:16Z |
| publishDate | 2020-02-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-81ba6dec20564428a74557f205fb721a2024-04-04T17:28:30ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2020-02-014110.22175/mmb.9478Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without EnhancementAndrea J. Garmyn0https://orcid.org/0000-0003-3821-7873Kari S. Spivey1Lyda Garcia2Mark Miller3Rod J. Polkinghorne4Department of Food Science and Human Nutrition, Michigan State UniversityTexas Tech UniversityDepartment of Animal Sciences, The Ohio State UniversityDepartment of Animal and Food Sciences, Texas Tech UniversityBirkenwood International Pty LtdThe objective was to assess the consumer (n = 360) palatability and satisfaction of enhanced (7%) and nonenhanced Australian grain-fed, Australian grass-fed, and US grain-fed beef from 2 beef muscles. Strip loin (longissimus lumborum [LL]) and top sirloin butt (gluteus medius [GM]) subprimals were collected from 12 Australian grass-fed, 12 Australian grain-fed, and 12 US grain-fed (USDA Choice) carcasses. In addition, tenderloin (psoas major) and eye of round (semitendinosus) subprimals were collected from the same US carcasses to serve as anchors for high and low palatability. All subprimals were aged until 29 to 32 d postmortem. All fabrication and enhancement occurred in Lubbock, Texas. Data were analyzed initially as a randomized complete design and subsequently as a split-split plot design, with the main effects of country of origin/diet (Australian grain-fed, Australian grass-fed, and US grain-fed), muscle (LL and GM), and enhancement (0% or 7%) and all potential interactions as fixed effects. Enhancement significantly improved palatability in both LL and GM steaks as evidenced by greater (P < 0.05) consumer ratings for tenderness, juiciness, flavor liking, overall liking, and satisfaction. Enhancing LL steaks resulted in consumer responses that were comparable or superior to consumer responses for psoas major samples. Similarly, enhancing GM steaks resulted in consumer responses that were comparable or superior to nonenhanced LL samples. Consumers reacted least favorably to nonenhanced Australian grass-fed beef as they rated all palatability traits lowest (P < 0.05) for both LL and GM samples. However, enhancing grassfed beef resulted in consumer responses that were similar (P > 0.05) to nonenhanced grain-fed beef. This response to enhancement was observed in consumer scores for both LL and GM samples. Consumers could not detect differences (P > 0.05) in tenderness, juiciness, flavor, overall liking, or satisfaction between grain-fed beef from Australia and the US.https://www.iastatedigitalpress.com/mmb/article/id/9478/consumerpalatabilityenhancementcattle |
| spellingShingle | Andrea J. Garmyn Kari S. Spivey Lyda Garcia Mark Miller Rod J. Polkinghorne Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement Meat and Muscle Biology consumer palatability enhancement cattle |
| title | Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement |
| title_full | Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement |
| title_fullStr | Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement |
| title_full_unstemmed | Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement |
| title_short | Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement |
| title_sort | consumer palatability of beef muscles from australian and us production systems with or without enhancement |
| topic | consumer palatability enhancement cattle |
| url | https://www.iastatedigitalpress.com/mmb/article/id/9478/ |
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