2018 National Beef Flavor Audit: Consumer and Descriptive Sensory Attributes

Beef flavor has been identified as a driver of consumer acceptability; however, little is known about variability in major United States retail beef cuts. Four cuts (chuck roast; top sirloin steaks; loin and 80/20 ground beef) were obtained from stores (n=30 per cut city) Miami, Los Angeles, Portland, New York, Denver during 2-mo period 2018. Production systems or package claims documented. An expert trained texture descriptive attribute sensory panel evaluated flavors, aromas, textures (n=10 city 50 evaluated). Consumer panels Fort Collins, CO cut/city), Lubbock, TX for overall liking, flavor, grilled juiciness, liking. Ground patties (GB) more intense (P<0.0001) brown, fat-like, green hay-like, sour milk/sour dairy aromatics salty sweet basic taste than steak roast Additionally, GB had the lowest levels bloody/serumy, metallic, liver-like aromatics. Chuck roasts identity, roasted salt umami tastes. Top steaks fat-like most burnt, cardboardy, bitter, attributes. chuck metallic Consumers rated overall, juiciness liking (P<0.04). highest (P<0.0002). attributes related to negative aromatic identified. Variation reported that impact