The objective of this experiment was to evaluate triceps brachii steaks as a substitute for gluteus medius steaks in foodservice and retail applications, including the effect of aging time and USDA quality grade on the palatability of both muscles. Top sirloin butts (n = 600) and shoulder clod arm roasts (n = 600) representing US Choice and US Select quality grades were selected at 48 h postmor...

Fresh meat color is a major factor influencing the purchase of meat products by consumers, whereas tenderness is the primary trait determining overall eating satisfaction of consumers. The objectives of this research were to determine the effects of packaging atmosphere on fresh beef color stability, cooked color, and tenderness. Longissimus lumborum muscles (n = 14 pairs) from USDA Select, A-m...

The objective of this study was to determine the effects of enhancing cow subprimals on tenderness, palatability, and retail caselife compared with nonenhanced cow and USDA Select subprimals. Strip loin, top sirloin butt, and ribeye subprimals were selected (n = 60 per subprimal; n = 40 cow, n = 20 USDA Select). At 14 d postmortem, one-half of the cow product was randomly selected for enhanceme...

This study compares hypothetical and nonhypothetical responses to choice experiment questions. We test for hypothetical bias in a choice experiment involving beef ribeye steaks with differing quality attributes. In general, hypothetical responses predicted higher probabilities of purchasing beef steaks than nonhypothetical responses. Thus, hypothetical choices overestimate total willingness-to-...

The objectives of this study were to determine the influence quality grade and internal temperature on thermophysical properties beef strip steaks. Beef loins (n=24) collected from USDA Prime (PR), Low Choice(LC), Standard (ST) carcasses. Strip fabricated into 2.54 cm steaks at 21 d postmortem randomly assigned an (4°C, 25°C, 55°C, 60°C, 71°C, 77°C). Steaks subjected various thermal physical pr...

Logistic regression was used to quantify and characterize the effects of changes in marbling score, Warner-Bratzler shear force (WBSF), and consumer panel sensory ratings for tenderness, juiciness, or flavor on the probability of overall consumer acceptance of strip loin steaks from beef carcasses (n = 550). Consumers (n = 489) evaluated steaks for tenderness, juiciness, and flavor using nine-p...

The present study was conducted to determine the repeatability of color stability measurements and to evaluate relationships among color stability data collected under differing sampling and aging protocols. Beef (Bos taurus) carcasses (n = 100) were selected at grading in a commercial facility, after which a LM steak was removed from the 13th rib of each carcass and immediately placed in simul...

magnitude of difference in sensory traits between wet and dry aging. One study (J. Food Sci., 56:601) showed minute palatability differences between dry and wet aged loins. In another, significantly more beef flavor and dry aged flavor were perceived for steaks dry aged than steaks wet aged (Meat Ind. 30:12). However, wet aged loins resulted in increased juiciness and flavor scores when strip l...

The need to provide consumer data for beef steak tenderness, juiciness, flavor, and overall palatability ratings from zilpaterol hydrochloride (ZH) beef to the processor, retailers, restaurants, and consumers is paramount. Consumer palatability responses were studied for 14- and 21-d aged USDA Choice and USDA Select quality grade beef and USDA Choice calf-fed Holstein New York Strip steaks from...

The present study was conducted to determine the repeatability of color stability measurements and to evaluate relationships among color stability data collected under differing sampling and aging protocols. Beef (Bos taurus) carcasses (n = 100) were selected at grading in a commercial facility, after which a LM steak was removed from the 13th rib of each carcass and immediately placed in simul...