title: Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments.
abstract: The palatability of tender [Warner-Bratzler shear force values <33.34N (3.4kg)] beef strip loins of 10 different treatments [USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, Standard, Australian Wagyu, American Wagyu, Holstein Select, Holstein Top Choice (upper 2/3 Choice) and Grass-finished] was evaluated by consumers and a trained flavor panel. In general, tenderness, juiciness, flavor, and overall liking ratings as well as acceptability percentage for each trait, increased with increased fat levels. Moreover, overall liking was highly correlated (P<0.01) with flavor liking (r=0.96) as well as fat percentage (r=0.79). Beef flavor scores were positively associated (P<0.01) with fat-like (r=0.67) and umami (r=0.59) flavors. Fat level was the primary driver of beef flavor acceptability in all samples when no undesirable off-flavors were present.
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: 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: A J
authors.initials: AJ
authors.lastname: Garmyn
authors.affiliation: Department of Nutrition, Dietetics & Food Sciences, Utah State University, Logan, UT 84322, 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: M R
authors.initials: MR
authors.lastname: Hunt
authors.affiliation: Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS 39762, USA.
authors.forename: T T N
authors.initials: TTN
authors.lastname: Dinh
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. Electronic address: mfmrraider@aol.com.
authors.forename: M F
authors.initials: MF
authors.lastname: Miller
mesh_terms: D000273:Adipose Tissue; D000821:Animal Feed; D000818:Animals; D001315:Australia; D001823:Body Composition; D002417:Cattle; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis*; D006801:Humans; D008460:Meat / Q000032:analysis* / Q000592:standards; D006109:Poaceae; D013649:Taste; D014481:United States; D016885:United States Department of Agriculture
chemical_list: D004041:Dietary Fats
keywords: Beef; Consumer; Fat level; Flavor; Marbling; Palatability