Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades

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...

Full description

Bibliographic Details
Main Authors:	Brittany Olson, Cassandra Jones, Emily Rice, Erin Beyer, Jessie Vipham, Keayla Harr, Michael Chao, Morgan Zumbaugh, Travis O'Quinn
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2021-08-01
Series:	Meat and Muscle Biology
Subjects:	beef biceps femoris consumer marbling palatability top sirloin cap steaks
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/12424/

Similar Items

Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness
by: Brittany A. Olson, et al.
Published: (2019-10-01)

Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals
by: Adam R. Murray, et al.
Published: (2018-11-01)

Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments
by: J. C. Brooks, et al.
Published: (2022-10-01)

Effects of Thawing Method on Palatability Traits, Quality Attributes, and Thawing Characteristics of Beef Steaks
by: Erin Beyer, et al.
Published: (2024-03-01)

Daya Simpan Daging Has Luar (Sirloin) Sapi Lokal yang Digiling Pada Suhu Kamar
by: Harmaini, M.J. Djas
Published: (2001-04-01)

Muscle Profiling of the Biceps Femoris, Gluteus Accessorius, and Gluteus Medius Comprising the Beef Top Sirloin Butt
by: Brooklyn Epperson, et al.
Published: (2023-02-01)

Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef
by: Andrea J. Garmyn, et al.
Published: (2019-06-01)

Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef
by: Erin Beyer, et al.
Published: (2022-12-01)

Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin
by: Ah-Na Kim, et al.
Published: (2023-03-01)

Proteome Analysis of Bovine Muscle Associated with the Marbling Score
by: Y. N. Shen, et al.
Published: (2012-08-01)

Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability
by: Erin Beyer, et al.
Published: (2022-12-01)

Eletromyographic study of the Rectus femoris and Bíceps femoris (long head) muscles during bilateral isotonic contraction in a 450 leg press apparatus
by: Fernando Nazario-de-Rezende, et al.
Published: (2007-06-01)

Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak
by: Seyedeh-Asal Farrokh, et al.
Published: (2017-02-01)

The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing
by: Jakub Martinek, et al.
Published: (2022-07-01)

Muscle Activation during the Squat Performed in Different Ranges of Motion by Women
by: Lissiane Almeida Cabral, et al.
Published: (2023-01-01)

Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks
by: Christopher I. Vahl, et al.
Published: (2020-02-01)

Painful Unilateral Knee Snapping after Hyperextension Injury and Meniscus Tear
by: Phillip Karsen, et al.
Published: (2023-10-01)

Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs
by: Brittany Olson, et al.
Published: (2023-11-01)

Comparative Analysis of Quality of Raw Cut Steak in Different Parts
by: Jieqiong LUO, et al.
Published: (2023-05-01)

Proteome Changes in biceps femoris Muscle of Iranian One-Humped Camel and Their Effect on Meat Quality Traits
by: Younes Zahedi, et al.
Published: (2016-01-01)

Biceps femoris accessory tendon tenodesis: A case report
by: Scott Fong, et al.
Published: (2023-10-01)

A systematic review of surgical intervention in the treatment of hamstring tendon ruptures: current evidence on the impact on patient outcomes
by: Aleksi Jokela, et al.
Published: (2022-12-01)

Comparison of electromyographic activity during Nordic hamstring exercise and exercises in lengthened position
by: Jan Marušič, et al.
Published: (2020-06-01)

Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel
by: Younes Zahedi, et al.
Published: (2014-06-01)

An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef
by: Fereshteh Sabzi, et al.
Published: (2017-05-01)

Características bioquímicas da carne de bubalinos Mediterrâneo terminados em confinamento e abatidos em diferentes pesos Biochemicals meat traits from Mediterranean buffaloes finished in feedlot and slaughtered at different weights
by: André Mendes Jorge, et al.
Published: (2006-10-01)

QUALITY EVALUATION OF BEEF STEAKS WITH EDIBLE COATING DURING DEEP - FRYING
by: Nessrien Yasin, et al.
Published: (2005-09-01)

Effects of dietary minerals deficiency and supplementation on different parts of muscle minerals content in grazing Mongolian sheep
by: Lingbo Meng, et al.
Published: (2024-01-01)

Tensiomyography Allows to Discriminate between Injured and Non-Injured Biceps Femoris Muscle
by: Srđan Đorđević, et al.
Published: (2022-05-01)

Hamstrings force-length relationships and their implications for angle-specific joint torques: a narrative review
by: Eleftherios Kellis, et al.
Published: (2022-09-01)

Interaction between age and fatigue on antagonist muscle coactivation during an acute post-fatigue recovery phase
by: Sara A. Harper, et al.
Published: (2022-10-01)

3D Printing of Steak-like Foods Based on Textured Soybean Protein
by: Yangyang Chen, et al.
Published: (2021-08-01)

The microbiology of beef from carcass chilling through primal storage to retail steaks
by: Siobhán McSharry, et al.
Published: (2021-01-01)

Provision Of Fish Steak And Color Fruit Service In Increasing Iron And Hemoglobin Levels Patients Of Hiv/Aids
by: Dwi Handayani, et al.
Published: (2022-10-01)

Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks
by: In Young Lee, et al.
Published: (2022-07-01)

Tenderness and Color Stability of Beef Longissimus Thoracis and Semimembranosus Steaks From Carcasses With Varying Hot Carcass Weights
by: Kasey Carlin, et al.
Published: (2021-04-01)

Acute Static Stretching Results in Muscle-Specific Alterations amongst the Hamstring Muscles
by: Manon Riccetti, et al.
Published: (2020-08-01)

<b>Aging time of five muscles from carcass of Nellore young bulls
by: Laís Regina Simonetti, et al.
Published: (2015-10-01)

Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage
by: Younes Zahedi, et al.
Published: (2015-07-01)

<b>Articulate torque and electromyographic activity of biceps femoris and semitendinosus muscles during isokinetic knee flexion movements in soccer athletes</b>
by: Eduardo Bodnariuc Fontes, et al.
Published: (2007-09-01)