Sally L. Stroda

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small(50) marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8 °C were juicier (P<0.05) than those cooked to 71.1 °C. Neither D nor SB aging had advantages over W aging.

Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles.

The objectives of our study were to examine the relationships between highly trained and experienced descriptive texture profile (DTP) sensory panel and trained descriptive attribute (DA) sensory panel evaluations, and to evaluate the effects of muscle fiber orientation on sensory panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two sensory panels. Both panels detected differences among replications (muscles from different carcasses); however, a panelist × replication effect occurred for the DA sensory panel. Both panels detected differences (p<0.05) in LL muscle fiber orientation for most attributes related to tenderness; however, few differences were detected for flavor and juiciness traits for either muscle. Numerous significant (r ⩾ 0.50 or ⩽ -0.50) correlations occurred between DTP and DA panel attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP panelists were more consistent in their evaluations of texture attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among replications.

Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures

A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four roasts were cooked in the CVap for a constant time, and 2 roasts were cooked in the Blodgett until they reached target temperatures (3 replications). Cooking yields were higher (P<0.05) for BF and LL roasts in the CVap. Slice shear force (SSF) for BF roasts was lowest (P<0.05) in the CVap but lowest (P<0.05) for DP roasts in the Blodgett. No oven effect (P>0.05) was found for LL roasts. Sensory tenderness for BF roasts in the CVap was higher (P<0.05) than those in the Blodgett. Juiciness was higher (P<0.05) for LL roasts in the Blodgett. The CVap oven offers some tenderization (BF) and cooking yield advantages (BF and DP) over forced-air convection cooking.

Factors affecting premature browning in cooked ground beef

Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 13 1EF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent fat; patty compaction; animal source and maturity; pH (5.5 to 5.8); or concentrations of raw patty heme and nonhemeiron, myoglobin, and total pigment. Because oxidationreduction potential and total reducing activities were higher (P<.05) and TBA numbers were lower (P<.05) in normal than prematurely brown patties, the brown color is apparently related to greater patty oxidation.

Effects of estradiol or an estradiol-trenbolone acetate reimplant scheme and time on feed on performance and carcass traits of finishing steers

Two hundred eighty-eight predominantly British and British crossbred steers (702 lb) were used in a 2×3 factorially arranged experiment. Main effect factors were reimplant scheme [estradiol (E ) vs estradiol plus 2 trenbolone acetate (E + TBA)] and time on 2 feed (111, 125 or 139 days). The initial slaughter occurred when 65 to 70% of all steers were estimated to grade low Choice. No interactions occurred for any variable measured. Reimplanting 57 days after the initial implant with E + TBA increased overall daily 2 gain 6.9% (P<.003) and feed efficiency 4.9% (P<.005). Feeding steers for an additional 14 or 28 days resulted in linear decreases in overall daily gain (P<.005) and feed efficiency (P<.0004). Reimplanting with E + 2 TBA increased (P<.001) carcass weight but did not reduce marbling score or percent Choice carcasses. Feeding steers for an additional 14 or 28 days resulted in linear increases (P<.0001) in hot carcass weight, ribeye area, adjusted backfat (P<.004), and skeletal maturity (P<.0005). Additional days on feed increased dressing percentage (P<.002) and marbling score (P<.05) curvilinearly and tended (P=.25) to increase the percentage of carcasses grading Choice and Prime. Incidence of dark cutters was higher (P<.05) for E + TBA carcasses, and was very high at the 2 first slaughter date (54 days after reimplantation). Although feeding for an additional 14 or 28 days can result in heavier live and carcass weights, higher dressing percentage, and increased marbling, poor efficiency of gain may create negative feeding margins.

Freezing Improves Instrumental Tenderness of Strip Steaks Purchased at Retail Grocery Stores

When meat is frozen cell membranes can be damaged, which may lead to lower water holding capacity and higher cooking losses. Several researchers have indicated that freezing Longissimus muscle (strip loin) steaks may lower Warner-Bratzler shear force, a measurement to objectively measure beef tenderness, compared with steaks not previously frozen. The objective of this study was to determine the effect of freezing on beef tenderness and cooking characteristics of strip steaks purchased from grocery store outlets.

Premium Choice Steaks Purchased from Grocery Outlets Are Generally More Tender Throughout the Year than Lower Quality Grade Steaks

Consumers typically have the opportunity to select steaks from a variety of marketing categories that relate to quality, price, and expected tenderness. Research on quantifying characteristics of strip steaks from different marketing programs available in self-serve retail display cases and establishing benchmark data for strip steak comparisons for future years is needed. The purpose of this study was to determine mechanical tenderness as well as physical and cooking characteristics of strip steaks purchased from self-serve display cases in grocery store outlets throughout the year.

Aging time affects color stability and sensory properties of ground beef patties adjusted

Introduction Ground beef is the most commonly consumed beef product in the United States. Fat can typically range from <5 to 30% in ground beef, and the product may become less palatable as the fat level decreases, especially below 10% fat. The amount and composition of fat in subprimals can be influenced by the subprimal type, quality grade, and fatness of the carcass from which it was derived. Processors can combine different subprimals of varying fat percentages to obtain an overall target percentage.

Subprimal type and quality grade affect fattyacid composition and cooked firmness of ground beef patties

Introduction Beef tenderness, juiciness, and flavor contribute to consumer satisfaction and therefore price differentiation of beef products. Ground beef is the most commonly consumed beef product in the United States. Historically, the source of ground beef comes from lower quality cuts, trimmings from subprimals, and subprimals from cull cows; however, alternative grinds from whole and/or premium quality subprimals are becoming more popular with consumers. Subprimals from the chuck and round are logical subprimals that could be used for premium ground beef production because they cost less than other subprimals, such as those from the rib and loin. Ground beef products from higher quality grades such as Premium Choice (upper two-thirds of Choice) offer merchandising potential and are commonly utilized as a higher-quality product. The inherent lean and fat property differences that may exist in these subprimals could potentially influence palatability of the resulting ground beef products.

Quality classification affects firmness of ground beef patties from the chuck roll

Consumers often use color as the main criteria in selecting meat products, and they associate a bright red color with freshness. Longer display life without discoloration can result in more opportunities to sell the product and greater potential for profit. Flavor, juiciness, and tenderness are also associated with consumer satisfaction. Although grinding offers an opportunity to mechanically minimize differences in tenderness, product quality can affect these sensory properties of ground beef. The objective of this study was to determine the effects of three quality classifications and their combinations on ground beef patty display color stability and sensory attributes evaluated by a trained sensory panel and consumer panel.