title: Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers.
abstract: The objectives were to investigate intramuscular fat (IMF) content,Warner–Bratzler shear force(WBSF) and sensory attributes of Chinese fattened yellow crossbred steer beef with different quality grades, and to determine the relationship between WBSF and Chinese consumers' sensory tender. WBSF of grades A1 to A5 decreased from 50.6 N to 33.1 N with IMF % increased from4.26 to 24.55 (P b 0.05). Consumer panelists showed more likeability grades A4 and A5 with no difference between them. Grades A2 and A3 were slightly preferred (P b 0.05). Grade A1 was undesirable. A regression relationship between WBSF and sensory tender was found, which indicated that consumers disliked beef when WBSF N55.43 N and preferred those with WBSF b41.4 N. The range of 41.4 N to 55.43 N was intermediate. Hence, WBSF N55.43 & b41.4 N allow classification of tough and tender for beef tenderness for Chinese consumers, and grade A4 was recommended as suitable top grade.
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
authors.forename: R R
authors.initials: RR
authors.lastname: Liang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
authors.forename: H
authors.initials: H
authors.lastname: Zhu
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
authors.forename: Y W
authors.initials: YW
authors.lastname: Mao
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
authors.forename: Y M
authors.initials: YM
authors.lastname: Zhang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
authors.forename: L X
authors.initials: LX
authors.lastname: Zhu
authors.affiliation: Department of Nutrition, Dietetics and Food Science, Utah State University, Logan, UT 84322-8700, USA.
authors.forename: D
authors.initials: D
authors.lastname: Cornforth
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
authors.forename: R H
authors.initials: RH
authors.lastname: Wang
authors.affiliation: College of Information Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
authors.forename: X Y
authors.initials: XY
authors.lastname: Meng
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China. Electronic address: luoxin@sdau.edu.cn.
authors.forename: X
authors.initials: X
authors.lastname: Luo
mesh_terms: D000003:Abattoirs; D050154:Adiposity; D000822:Animal Husbandry; D000818:Animals; D064131:Back Muscles / Q000737:chemistry* / Q000254:growth & development; D002417:Cattle; D055598:Chemical Phenomena; D002681:China; D003258:Consumer Behavior; D003433:Crosses, Genetic; D004041:Dietary Fats / Q000032:analysis*; D005518:Food Preferences; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D055595:Mechanical Phenomena; D009919:Orchiectomy / Q000662:veterinary; D012677:Sensation; D033081:Shear Strength; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D014867:Water
keywords: Chinese fattened yellow cattle; Quality grade; Sensory attribute; Tenderness; Warner–Bratzler shear force