Details

Autor(en) / Beteiligte

• Voges, K.L.
• Mason, C.L.
• Brooks, J.C.
• Delmore, R.J.
• Griffin, D.B.
• Hale, D.S.
• Henning, W.R.
• Johnson, D.D.
• Lorenzen, C.L.
• Maddock, R.J.
• Miller, R.K.
• Morgan, J.B.
• Baird, B.E.
• Gwartney, B.L.
• Savell, J.W.

Titel

National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

Ist Teil von

• Meat science, 2007-11, Vol.77 (3), p.357-364

Ort / Verlag

Oxford: Elsevier Ltd

Erscheinungsjahr

2007

Quelle

Elsevier ScienceDirect Journals

Beschreibungen/Notizen

• Beef from retail and foodservice establishments in 11 US cities was evaluated using Warner–Bratzler shear (WBS) and consumer evaluation panels. Postmortem aging times ranged from 3 to 83 d for retail and 7 to 136 d for foodservice with mean aging times of 22.6 d and 30.1 d, respectively. For retail, the three cuts from the round – top round, bottom round, and eye of round – had the highest ( P < 0.05) WBS values compared to cuts from the chuck, rib, and loin. Top loin steaks had the lowest ( P < 0.05) WBS value compared to ribeye and top sirloin foodservice steaks. Retail bone-in top loin, top loin, ribeye, T-bone, and porterhouse received the highest ( P < 0.05) ratings by consumers for overall like and like tenderness. Quality grade had little or no effect on foodservice sensory evaluations. Improvements in round tenderness are needed to increase consumer acceptability.