title: Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses.
abstract: Consumer sensory analysis was conducted to determine differences in beef palatability between two quality grade categories [Upper 2/3 (Top) Choice and Select] and four muscles [longissimus lumborum (LL), gluteus medius (GM), serratus ventralis (SV), and semimembranosus (SM)]. Generally, tenderness, flavor, and overall liking scores were more desirable for Top Choice compared to Select, regardless of muscle. Consumers rated LL as more tender (P<0.05) than SV and SM, but similar to GM (P=0.52). Overall and flavor acceptability were similar (P>0.05) between LL, GM, and SV, regardless of quality grade. Consumer overall liking was most highly correlated with flavor liking (r=0.85). When tenderness was acceptable, flavor and juiciness played a major role in determining overall acceptability. Overall liking of GM and SV from Top Choice carcasses was superior to LL from Select carcasses and comparable to LL from Top Choice carcasses.
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA.
authors.forename: M R
authors.initials: MR
authors.lastname: Hunt
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA. Electronic address: andrea.garmyn@ttu.edu.
authors.forename: A J
authors.initials: AJ
authors.lastname: Garmyn
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA.
authors.forename: T G
authors.initials: TG
authors.lastname: O'Quinn
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA.
authors.forename: C H
authors.initials: CH
authors.lastname: Corbin
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA.
authors.forename: J F
authors.initials: JF
authors.lastname: Legako
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA.
authors.forename: R J
authors.initials: RJ
authors.lastname: Rathmann
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA.
authors.forename: J C
authors.initials: JC
authors.lastname: Brooks
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA.
authors.forename: M F
authors.initials: MF
authors.lastname: Miller
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000818:Animals; D002417:Cattle; D002755:Choice Behavior; D003258:Consumer Behavior; D005260:Female; D005518:Food Preferences; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D018482:Muscle, Skeletal / Q000737:chemistry*; D013649:Taste; D014481:United States; D016885:United States Department of Agriculture; D055815:Young Adult
keywords: Acceptability; Consumer; Flavor; Muscle characterization; Quality grade; Tenderness