Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness
The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (mode...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-10-01
|
| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9098/ |
| _version_ | 1797222196053016576 |
|---|---|
| author | Brittany A. Olson Emily A. Rice Jessie Vipham John M. Gonzalez Lauren L. Prill Lindsey N. Drey Michael D. Chao Travis O'Quinn |
| author_facet | Brittany A. Olson Emily A. Rice Jessie Vipham John M. Gonzalez Lauren L. Prill Lindsey N. Drey Michael D. Chao Travis O'Quinn |
| author_sort | Brittany A. Olson |
| collection | DOAJ |
| description | The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (modest00 to moderate100), Low Choice, and Select]. Steaks were assigned to 1 of 3 DOD: rare (60°C), medium (71°C), and well-done (77°C). Steaks were allocated to either consumer sensory analysis, trained sensory analysis, fat and moisture analysis, or Warner-Bratzler shear force (WBSF). There were no interactions (P > 0.05) for all consumer ratings of palatability traits, indicating increases in DOD had the same impact across all quality grades. Prime steaks had greater (P < 0.05) juiciness ratings than all other quality grades, except for Top Choice. As DOD increased, consumer ratings and the percentage of steaks rated acceptable for each palatability trait decreased (P < 0.05; rare > medium > well-done). There was a quality grade × DOD interaction (P < 0.05) for trained sensory panel juiciness scores. When cooked to medium, Prime and Top Choice steaks were rated higher (P < 0.05) for juiciness than Low Choice and Select steaks, while there were no differences at all other DOD. Similar to consumer ratings, trained panel ratings of tenderness decreased (P < 0.05) as DOD increased (rare > medium > well-done). Lastly, there was no quality grade by DOD interaction (P > 0.05) for Warner-Bratzler shear force. These results indicate that regardless of the DOD top sirloin steaks are cooked to, quality grade had minimal impact on palatability. Therefore, it is unnecessary for consumers, retailers, and foodservice to pay premium prices for higher quality top sirloin steaks, as the same eating experience will be provided. |
| first_indexed | 2024-04-24T13:17:29Z |
| format | Article |
| id | doaj.art-a88faeb4285d4d0dbfe97809d87dc88c |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:29Z |
| publishDate | 2019-10-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-a88faeb4285d4d0dbfe97809d87dc88c2024-04-04T17:25:13ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2019-10-013110.22175/mmb2019.07.0022Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of DonenessBrittany A. Olson0Emily A. Rice1Jessie Vipham2John M. Gonzalez3Lauren L. Prill4Lindsey N. Drey5Michael D. Chao6Travis O'Quinn72Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA2Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USAKansas State3Department of Animal & Dairy Science, University of Georgia, Athens, GA 30602, USA2Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA2Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA2Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USAN/aThe objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (modest00 to moderate100), Low Choice, and Select]. Steaks were assigned to 1 of 3 DOD: rare (60°C), medium (71°C), and well-done (77°C). Steaks were allocated to either consumer sensory analysis, trained sensory analysis, fat and moisture analysis, or Warner-Bratzler shear force (WBSF). There were no interactions (P > 0.05) for all consumer ratings of palatability traits, indicating increases in DOD had the same impact across all quality grades. Prime steaks had greater (P < 0.05) juiciness ratings than all other quality grades, except for Top Choice. As DOD increased, consumer ratings and the percentage of steaks rated acceptable for each palatability trait decreased (P < 0.05; rare > medium > well-done). There was a quality grade × DOD interaction (P < 0.05) for trained sensory panel juiciness scores. When cooked to medium, Prime and Top Choice steaks were rated higher (P < 0.05) for juiciness than Low Choice and Select steaks, while there were no differences at all other DOD. Similar to consumer ratings, trained panel ratings of tenderness decreased (P < 0.05) as DOD increased (rare > medium > well-done). Lastly, there was no quality grade by DOD interaction (P > 0.05) for Warner-Bratzler shear force. These results indicate that regardless of the DOD top sirloin steaks are cooked to, quality grade had minimal impact on palatability. Therefore, it is unnecessary for consumers, retailers, and foodservice to pay premium prices for higher quality top sirloin steaks, as the same eating experience will be provided.https://www.iastatedigitalpress.com/mmb/article/id/9098/palatabilitydegree of donenesstop sirloin steakconsumermarblingBeef |
| spellingShingle | Brittany A. Olson Emily A. Rice Jessie Vipham John M. Gonzalez Lauren L. Prill Lindsey N. Drey Michael D. Chao Travis O'Quinn Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness Meat and Muscle Biology palatability degree of doneness top sirloin steak consumer marbling Beef |
| title | Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness |
| title_full | Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness |
| title_fullStr | Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness |
| title_full_unstemmed | Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness |
| title_short | Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness |
| title_sort | evaluation of beef top sirloin steaks of four quality grades cooked to three degrees of doneness |
| topic | palatability degree of doneness top sirloin steak consumer marbling Beef |
| url | https://www.iastatedigitalpress.com/mmb/article/id/9098/ |
| work_keys_str_mv | AT brittanyaolson evaluationofbeeftopsirloinsteaksoffourqualitygradescookedtothreedegreesofdoneness AT emilyarice evaluationofbeeftopsirloinsteaksoffourqualitygradescookedtothreedegreesofdoneness AT jessievipham evaluationofbeeftopsirloinsteaksoffourqualitygradescookedtothreedegreesofdoneness AT johnmgonzalez evaluationofbeeftopsirloinsteaksoffourqualitygradescookedtothreedegreesofdoneness AT laurenlprill evaluationofbeeftopsirloinsteaksoffourqualitygradescookedtothreedegreesofdoneness AT lindseyndrey evaluationofbeeftopsirloinsteaksoffourqualitygradescookedtothreedegreesofdoneness AT michaeldchao evaluationofbeeftopsirloinsteaksoffourqualitygradescookedtothreedegreesofdoneness AT travisoquinn evaluationofbeeftopsirloinsteaksoffourqualitygradescookedtothreedegreesofdoneness |