Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades
Sirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin cap steaks (N = 60) of 4 different quality grades (Prime, Top Choice, Low Choice, and Select) were evaluated in the current study. Top sirloin butts were colle...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/12424/ |
| _version_ | 1797222197601763328 |
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| author | Brittany Olson Cassandra Jones Emily Rice Erin Beyer Jessie Vipham Keayla Harr Michael Chao Morgan Zumbaugh Travis O'Quinn |
| author_facet | Brittany Olson Cassandra Jones Emily Rice Erin Beyer Jessie Vipham Keayla Harr Michael Chao Morgan Zumbaugh Travis O'Quinn |
| author_sort | Brittany Olson |
| collection | DOAJ |
| description | Sirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin cap steaks (N = 60) of 4 different quality grades (Prime, Top Choice, Low Choice, and Select) were evaluated in the current study. Top sirloin butts were collected, and the biceps femoris was removed, trimmed, and sliced into twelve 2.54-cm-thick steaks. The steaks from each subprimal were aged for 28 d and designated for either trained sensory panels, consumer sensory panels, Warner-Bratzler shear force, or moisture and fat determination. The Prime steaks were rated the highest (P < 0.05) for overall liking and were higher (P < 0.05) for flavor liking than Low Choice and Select steaks within the consumer panels. However, all quality treatments were similar (P > 0.05) in juiciness and tenderness for the consumer panels. Additionally, a similar (P > 0.05) percentage of samples from each treatment were rated acceptable for tenderness, juiciness, flavor liking, and overall liking, with each trait having greater than 70% of samples rated acceptable. Also, Prime steaks were rated the highest (P < 0.05) for sustained juiciness and overall tenderness within the trained sensory panels. Similarly, Prime steaks were rated higher (P <0.05) for initial juiciness than the Low Choice and Select treatments but were similar (P > 0.05) to Top Choice. These results indicate that USDA quality grades impact the eating quality of sirloin cap steaks, especially within the Prime grade, and could provide an opportunity for refined marketing and added economic value for the cut. |
| first_indexed | 2024-04-24T13:17:30Z |
| format | Article |
| id | doaj.art-b1d33ddf6b9b466facd5382010f744c7 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:30Z |
| publishDate | 2021-08-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-b1d33ddf6b9b466facd5382010f744c72024-04-04T17:28:49ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2021-08-015110.22175/mmb.12424Palatability Traits of Sirloin Cap Steaks From Four USDA Quality GradesBrittany Olson0Cassandra Jones1Emily Rice2Erin Beyer3Jessie Vipham4Keayla Harr5Michael Chao6Morgan Zumbaugh7Travis O'Quinn8Kansas StateDepartment of Animal Sciences and Industry, Kansas State UniversityKansas StateNorth Dakota State UniversityKansas StateKansas StateAnimal Sciences and Industry, Kansas State UniversityKansas StateN/aSirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin cap steaks (N = 60) of 4 different quality grades (Prime, Top Choice, Low Choice, and Select) were evaluated in the current study. Top sirloin butts were collected, and the biceps femoris was removed, trimmed, and sliced into twelve 2.54-cm-thick steaks. The steaks from each subprimal were aged for 28 d and designated for either trained sensory panels, consumer sensory panels, Warner-Bratzler shear force, or moisture and fat determination. The Prime steaks were rated the highest (P < 0.05) for overall liking and were higher (P < 0.05) for flavor liking than Low Choice and Select steaks within the consumer panels. However, all quality treatments were similar (P > 0.05) in juiciness and tenderness for the consumer panels. Additionally, a similar (P > 0.05) percentage of samples from each treatment were rated acceptable for tenderness, juiciness, flavor liking, and overall liking, with each trait having greater than 70% of samples rated acceptable. Also, Prime steaks were rated the highest (P < 0.05) for sustained juiciness and overall tenderness within the trained sensory panels. Similarly, Prime steaks were rated higher (P <0.05) for initial juiciness than the Low Choice and Select treatments but were similar (P > 0.05) to Top Choice. These results indicate that USDA quality grades impact the eating quality of sirloin cap steaks, especially within the Prime grade, and could provide an opportunity for refined marketing and added economic value for the cut.https://www.iastatedigitalpress.com/mmb/article/id/12424/beefbiceps femorisconsumermarblingpalatabilitytop sirloin cap steaks |
| spellingShingle | Brittany Olson Cassandra Jones Emily Rice Erin Beyer Jessie Vipham Keayla Harr Michael Chao Morgan Zumbaugh Travis O'Quinn Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades Meat and Muscle Biology beef biceps femoris consumer marbling palatability top sirloin cap steaks |
| title | Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades |
| title_full | Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades |
| title_fullStr | Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades |
| title_full_unstemmed | Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades |
| title_short | Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades |
| title_sort | palatability traits of sirloin cap steaks from four usda quality grades |
| topic | beef biceps femoris consumer marbling palatability top sirloin cap steaks |
| url | https://www.iastatedigitalpress.com/mmb/article/id/12424/ |
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