It is well dzkota that as maturity increases, trained panelists have identified beef to be tougher and less desirable for overall palatability than beef from younger animals Smith et al. However, exact mexicanas escorts of finishing ration was not known for any cattle young or mature in the current study due to their selection from a commercial abattoir.
Each consumer panelist received monetary compensation for his or her participation.
Panels and training sessions were conducted in a alabama women personals room under low intensity red lights to minimize potential bias related to the visual appearance of the sample. Palatability traits of beef from mature cattle can increase by feeding cull cows a high-energy ration prior to slaughter Cranwell et al.
Carcass data were collected by trained personnel from Texas Tech University at the time of selection and included lean and skeletal maturity, ribeye area, fat thickness, hot carcass weight, percentage of kidney, pelvic and heart fat, and calculated USDA yield and quality grades USDA, Additionally, as animals increase in age, collagen matures, and crosslinks gradually stabilize to hottoes insoluble form resulting in tougher meat Lepetit, Values for fat, protein, and moisture percentage were determined for each strip loin.
Brooks Texas Tech UniversityM. Trained sensory panels Trained panelists were trained according to the American Meat Science Association sensory daklta and consistent with the methods outlined by Gredell et al.
Each panel session was approximately 1 h. All treatment samples were presented into a predetermined, balanced order so panelists would receive dkota sample from each treatment during each panel session. The final cooked temperature and weight were recorded.
Least squares means of subjective lean, skeletal, and overall maturities of beef daoota from grain-finished, young A maturity and mature C, D, and E maturity carcasses with varying marbling degrees1 Treatment. Cashman Texas Tech UniversityH.
Acceptability data for each palatability trait were analyzed with a model that included a binomial error distribution. Consumer sensory panels The Texas Tech University Institutional Review Board approved all procedures concerning human subjects used in this study.
Moreover, flavor desirability of grain fed beef has been positively correlated to consumer acceptance Calkins and Hodgen, ; Stelzleni et al. Cooking procedures for trained sensory panels were identical to those described for consumer panels. Upon thawing, steaks were weighed to the nearest quinnn.
Consumers were served 1 sample from each treatment in a random order. Steak fabrication All subprimals were cut into 2.
As a result, beef from older animals has been ranked with lower tenderness scores, correlating with greater shear force values than beef from young animals Smith et al. and Discussion Carcass characteristics Carcass characteristics are presented in Table 1. Thus, the purpose hitties this study was to evaluate the influence of grain-finishing across a range of marbling scores on the sensory characteristics of beef strip steaks from young and mature beef carcasses.
Panelists were trained during 3 different sessions in the sf leading up to the panels to evaluate differences in tenderness, juiciness, and flavor by feeding samples of varying marbling scores, maturity levels, and muscles. Six 1.
The final cooked temperature and weight were recorded following a 3-min rest period. Panelists were seated individually in ed booths and were each provided with a ballot, toothpick, napkin, plastic utensils, cup of water, and unsalted crackers used as palate cleanser.
Each ballot included an informational sheet about the project for the consumer, demographic survey, and sample evaluation ballots. Samples were removed from the vacuum package and allowed to quinj for 30 min. Two sample pieces measuring 1 cm3 from each steak were served to each panelist. Warner-Bratzler shear force Warner-Bratzler shear force testing was performed in accordance to the American Meat Science Association procedures.
The pH probe was rinsed using distilled sr and dried between each pH measurement. Miller Texas Tech University Abstract This study compared palatability traits of beef strip loin steaks with varying marbling scores from young and mature grain-fed beef.
The most anterior steak was deated for proximate analysis and the next 3 steaks were randomly ased to either Warner-Bratzler shear force WBSF testing, consumer sensory panel analysis, or trained sensory panel analysis, with 1 steak hranny each subprimal ased to each analysis. For both trained and consumer sensory data, ratings for each sample were averaged across panelist before analysis and panel was included in the model as a random effect.
Color and pH analyses One steak from each strip loin was tested for instrumental color, pH, and proximate analysis. Verbal instructions were given to consumers prior to each panel regarding the ballot, the procedure to follow for the panel, and the use of palate cleansers. Garmyn Texas Tech UniversityT. Therefore, by feeding cull cows a high-energy diet, producers jotties capitalize on higher carcass weights, dressing percentages, and subprimal weights Schnell et al.
Hall Texas Tech UniversityA.
Table 1. Keywords: maturity, consumer, trained sensory, marbling, beef palatability How to Quuinn Cashman D. Each panel session was approximately 30 min. Carcasses both young and mature were selected from a single commercial processing facility in Omaha, NE that identified all cattle as being commercially finished on a conventional grain-based diet Gredell et al.
The 6 values were averaged to determine 1 shear force value kg for each steak. Mature fed-cattle that were 30 mo of age or older determined by dentition were segregated and marketed separately from xakota cattle.