title: Post-mortem mechanical injection of low quality beef loins with pork back fat improves palatability and sensory attributes.
abstract: Palatability attributes of beef striploin steaks mechanically enhanced with pork fat were evaluated. Striploins were collected from USDA Standard steer carcasses, longitudinally cut into halves (lateral or medial) and assigned randomly to pork fat injection (PFI) or non-injected control (CON). Loin halves assigned to PFI were enhanced with pork fat using a multi-needle injector. Steaks were analyzed via Warner-Bratzler shear force, trained and consumer sensory panels, and proximate analysis (cooked and uncooked). Shear force values for PFI steaks were lower (P<0.01) than CON steaks (24.5 vs. 43.5N, respectively). Trained panelists detected (P=0.02) an off-flavor for PFI steaks but were unable to discern other attribute differences. Consumer panelists denoted (P=0.05) improved juiciness and overall preference (P=0.02) for the PFI treatment. Cooked PFI steaks had less (P<0.01; -1.0%) moisture and more (P<0.01; +1.3%) fat than CON steaks; protein did not differ (P=0.14). This processing method deserves further investigation for new product development.
authors.affiliation: West Texas A&M University, 2501 4th Avenue, Canyon, TX 79016, United States.
authors.forename: DeMetris D
authors.initials: DD
authors.lastname: Reed
authors.affiliation: West Texas A&M University, 2501 4th Avenue, Canyon, TX 79016, United States.
authors.forename: Lee-Anne J
authors.initials: LJ
authors.lastname: Walter
authors.affiliation: West Texas A&M University, 2501 4th Avenue, Canyon, TX 79016, United States.
authors.forename: Angela N
authors.initials: AN
authors.lastname: Schmitz
authors.affiliation: West Texas A&M University, 2501 4th Avenue, Canyon, TX 79016, United States.
authors.forename: Daniel E
authors.initials: DE
authors.lastname: Guadián-García
authors.affiliation: West Texas A&M University, 2501 4th Avenue, Canyon, TX 79016, United States. Electronic address: tlawrence@wtamu.edu.
authors.forename: Ty E
authors.initials: TE
authors.lastname: Lawrence
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry; D000328:Adult; D000818:Animals; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D005260:Female; D005503:Food Additives / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D063427:Food Quality; D006801:Humans; D008297:Male; D008875:Middle Aged; D018482:Muscle, Skeletal / Q000737:chemistry; D000069466:Red Meat; D012959:Socioeconomic Factors; D013552:Swine; D013649:Taste; D014481:United States; D016885:United States Department of Agriculture; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D005503:Food Additives
keywords: Beef; Consumer; Fat; Pork; Sensory; WBSF