Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades
The objective of this study was to investigate differences in smoked beef brisket palatability from 3 USDA quality grades (USDA Prime, average [middle 1/3] Choice, and Select). Briskets (n = 54; 18 per quality grade) were seasoned with a blend of 1:1 coarse salt/black pepper, and then cooked in a sm...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2021-01-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/10963/ |
| _version_ | 1797222190959034368 |
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| author | Andrea J. Garmyn Dale R Woerner Jerrad F. Legako Mark Miller William Thomas Fletcher |
| author_facet | Andrea J. Garmyn Dale R Woerner Jerrad F. Legako Mark Miller William Thomas Fletcher |
| author_sort | Andrea J. Garmyn |
| collection | DOAJ |
| description | The objective of this study was to investigate differences in smoked beef brisket palatability from 3 USDA quality grades (USDA Prime, average [middle 1/3] Choice, and Select). Briskets (n = 54; 18 per quality grade) were seasoned with a blend of 1:1 coarse salt/black pepper, and then cooked in a smoker to a final internal temperature of 93°C for approximately 6 to 7 h. For sensory analysis, briskets were separated into point (pectoralis superficialis) and flat (pectoralis profundus) portions and then sliced perpendicular to the muscle fibers. Consumer panelists (N = 360) evaluated palatability traits, acceptability of each trait, and willingness to pay (WTP). An interaction between quality grade and muscle was observed (P ≤ 0.03) for all palatability traits, proportion of acceptable samples, and WTP. Consumers could not distinguish among quality grades of the point portions for tenderness, juiciness, flavor liking, and overall liking (P > 0.05). Point samples, regardless of quality grade, were scored greater (P < 0.05) than Prime flat samples for all palatability traits. Choice and Select flat samples were scored lesser (P < 0.05) than all other treatment combinations for tenderness, flavor liking, and overall liking. In alignment with palatability traits, consumers’ WTP was greatest for point portions, regardless of quality grade (P < 0.05), followed by Prime flat portions. Choice and Select flat portions had the lowest WTP (P < 0.05). Consumer acceptability of cooked beef brisket generally followed similar trends as palatability scores. Quality grade had no effect on the eating quality of the point portions of smoked briskets, and point portions received superior palatability scores to flat portions. Prime flat portions had greater eating quality compared to that of Choice and Select flat portions, and consumers had greater WTP for what they perceived as superior eating quality. |
| first_indexed | 2024-04-24T13:17:24Z |
| format | Article |
| id | doaj.art-9941c70bad9e44bfbed551b8bd4a9904 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:24Z |
| publishDate | 2021-01-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-9941c70bad9e44bfbed551b8bd4a99042024-04-04T17:28:59ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2021-01-015110.22175/mmb.10963Investigation of Smoked Beef Brisket Palatability from Three USDA Quality GradesAndrea J. Garmyn0https://orcid.org/0000-0003-3821-7873Dale R Woerner1Jerrad F. Legako2Mark Miller3William Thomas Fletcher4Department of Food Science and Human Nutrition, Michigan State UniversityTexas Tech UniversityDepartment of Animal and Food Sciences, Texas Tech UniversityDepartment of Animal and Food Sciences, Texas Tech UniversityTexas Tech UniversityThe objective of this study was to investigate differences in smoked beef brisket palatability from 3 USDA quality grades (USDA Prime, average [middle 1/3] Choice, and Select). Briskets (n = 54; 18 per quality grade) were seasoned with a blend of 1:1 coarse salt/black pepper, and then cooked in a smoker to a final internal temperature of 93°C for approximately 6 to 7 h. For sensory analysis, briskets were separated into point (pectoralis superficialis) and flat (pectoralis profundus) portions and then sliced perpendicular to the muscle fibers. Consumer panelists (N = 360) evaluated palatability traits, acceptability of each trait, and willingness to pay (WTP). An interaction between quality grade and muscle was observed (P ≤ 0.03) for all palatability traits, proportion of acceptable samples, and WTP. Consumers could not distinguish among quality grades of the point portions for tenderness, juiciness, flavor liking, and overall liking (P > 0.05). Point samples, regardless of quality grade, were scored greater (P < 0.05) than Prime flat samples for all palatability traits. Choice and Select flat samples were scored lesser (P < 0.05) than all other treatment combinations for tenderness, flavor liking, and overall liking. In alignment with palatability traits, consumers’ WTP was greatest for point portions, regardless of quality grade (P < 0.05), followed by Prime flat portions. Choice and Select flat portions had the lowest WTP (P < 0.05). Consumer acceptability of cooked beef brisket generally followed similar trends as palatability scores. Quality grade had no effect on the eating quality of the point portions of smoked briskets, and point portions received superior palatability scores to flat portions. Prime flat portions had greater eating quality compared to that of Choice and Select flat portions, and consumers had greater WTP for what they perceived as superior eating quality.https://www.iastatedigitalpress.com/mmb/article/id/10963/pectoralissmoked beefbrisketconsumer sensoryquality grade |
| spellingShingle | Andrea J. Garmyn Dale R Woerner Jerrad F. Legako Mark Miller William Thomas Fletcher Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades Meat and Muscle Biology pectoralis smoked beef brisket consumer sensory quality grade |
| title | Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades |
| title_full | Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades |
| title_fullStr | Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades |
| title_full_unstemmed | Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades |
| title_short | Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades |
| title_sort | investigation of smoked beef brisket palatability from three usda quality grades |
| topic | pectoralis smoked beef brisket consumer sensory quality grade |
| url | https://www.iastatedigitalpress.com/mmb/article/id/10963/ |
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