| Literature DB >> 22061788 |
K L Voges1, C L Mason, J C Brooks, R J Delmore, D B Griffin, D S Hale, W R Henning, D D Johnson, C L Lorenzen, R J Maddock, R K Miller, J B Morgan, B E Baird, B L Gwartney, J W Savell.
Abstract
Beef from retail and foodservice establishments in 11 US cities was evaluated using Warner-Bratzler shear (WBS) and consumer evaluation panels. Postmortem aging times ranged from 3 to 83d for retail and 7 to 136d for foodservice with mean aging times of 22.6d and 30.1d, respectively. For retail, the three cuts from the round - top round, bottom round, and eye of round - had the highest (P<0.05) WBS values compared to cuts from the chuck, rib, and loin. Top loin steaks had the lowest (P<0.05) WBS value compared to ribeye and top sirloin foodservice steaks. Retail bone-in top loin, top loin, ribeye, T-bone, and porterhouse received the highest (P<0.05) ratings by consumers for overall like and like tenderness. Quality grade had little or no effect on foodservice sensory evaluations. Improvements in round tenderness are needed to increase consumer acceptability.Entities:
Year: 2007 PMID： 22061788 DOI： 10.1016/j.meatsci.2007.03.024
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209