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M R Guelker,
A N Haneklaus,
J C Brooks,
C C Carr,
R J Delmore,
D B Griffin,
D S Hale,
K B Harris,
G G Mafi,
D D Johnson,
C L Lorenzen, R J Maddock,
J N Martin,
R K Miller,
C R Raines,
D L Vanoverbeke,
L L Vedral,
B E Wasser,
J W Savell
[show abstract]
[hide abstract]
ABSTRACT: The tenderness and palatability of retail and foodservice beef steaks from across the United States (12 cities for retail; five cities for foodservice) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal post-fabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas post-fabrication times at the foodservice level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor and(or) store brand. For retail, top blade had among the lowest (P < 0.05) WBS values, whereas steaks from the round had the highest (P < 0.05) values. There were no differences (P > 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or non-enhanced steaks. Foodservice top loin and ribeye steaks had the lowest (P < 0.05) WBS values compared to top sirloin steaks. Retail top blade steaks and foodservice top loin steaks received among the highest (P < 0.05) consumer sensory panel ratings compared to the other steaks evaluated. Prime foodservice ribeye steaks received the highest ratings (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded ribeye steaks received the lowest ratings (P < 0.05) for like tenderness and tenderness level. The WBS values for foodservice steaks were higher (P < 0.05) for the Select and ungraded groups compared to the Prime, Top Choice, and Low Choice groups. The WBS values and sensory ratings were comparable to the last survey signifying that no recent or substantive changes in tenderness have occurred.
Journal of Animal Science 12/2012; · 2.10 Impact Factor
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C L Mason,
K L Nicholson,
J C Brooks,
R J Delmore,
W R Henning,
D D Johnson,
C L Lorenzen, R J Maddock,
R K Miller,
J B Morgan,
B E Wasser,
B L Gwartney,
K B Harris,
D B Griffin,
D S Hale,
J W Savell
[show abstract]
[hide abstract]
ABSTRACT: A market basket survey for beef retail cut composition at the retail level (four stores each from two chains in each city) was conducted in 11 US cities from January to March 2006. Beef cuts (n=17,495) were measured for external fat thickness with cuts from the chuck (0.05cm), round (0.05cm), and miscellaneous (0.04cm) having less (P<0.05) fat than cuts from the loin (0.11cm) and rib (0.11cm). Beef cuts (n=1327) were separated physically into separable components with round cuts having more (P<0.05) separable lean (96.63%) than chuck cuts (86.81%) and miscellaneous cuts (86.18%), which had more (P<0.05) separable lean than loin cuts (84.53%) with rib cuts (69.34%) having the lowest (P<0.05) separable lean. Chemical fat from the separable lean differed (P<0.05) between each cut category: round cuts (3.71%), miscellaneous cuts (4.99%), loin cuts (5.60%), chuck cuts (6.90%), and rib cuts (8.61%). Ground beef samples (n=235), with declared lean/fat percentages ranging from 73/27 to 96/4, had overall chemical fat values of 13.41% and moisture values of 67.42%. This survey documents the current beef retail cut and ground beef composition, which is helpful to those who need this information for various dietary and marketing purposes.
Meat Science 02/2009; 81(2):335-43. · 2.28 Impact Factor
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K L Voges,
C L Mason,
J C Brooks,
R J Delmore,
D B Griffin,
D S Hale,
W R Henning,
D D Johnson,
C L Lorenzen, R J Maddock,
R K Miller,
J B Morgan,
B E Baird,
B L Gwartney,
J W Savell
[show abstract]
[hide abstract]
ABSTRACT: 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 83d for retail and 7 to 136d for foodservice with mean aging times of 22.6d and 30.1d, 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.
Meat Science 11/2007; 77(3):357-64. · 2.28 Impact Factor
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[show abstract]
[hide abstract]
ABSTRACT: The objective of this research was to examine the impact of supplementation with creatine monohydrate (CMH) on the quality of various muscles from normal and heterozygous halothane carrier pigs. Twenty-nine crossbred pigs, 16 normal (NN) and 13 halothane carrier (Nn) genotypes, were supplemented with 0 or 25 g x pig(-1) x d(-1) of CMH for 5 d before slaughter. Supplemented pigs gained 2.26 kg more weight (P < 0.05) during 5 d of supplementation. There were trends (P < 0.10) toward higher objective marbling scores and lower cooking loss for supplemented pigs. The 45-min pH was 0.27 units higher (P < 0.05) for supplemented pigs in the semimembranosus; CMH supplementation did not influence (P > 0.05) drip loss or muscle composition. Supplementation with CMH also resulted in lower L* values in two ham muscles, semitendinosus (5.15 units) (P < 0.05) and semimembranosus (1.95 units) (P < 0.10) for Nn carcasses. Genotype had significant effects on most quality indicators, with Nn carcasses producing lower-quality lean as evidenced by less desirable subjective and objective color and higher drip losses. Genotype also affected the composition of several muscles, with the NN carcasses having more fat and less moisture.
Journal of Animal Science 05/2002; 80(4):997-1004. · 2.10 Impact Factor
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K.L. Voges,
C.L. Mason,
J.C. Brooks,
R.J. Delmore,
D.B. Griffin,
D.S. Hale,
W.R. Henning,
D.D. Johnson,
C.L. Lorenzen, R.J. Maddock,
R.K. Miller,
J.B. Morgan,
B.E. Baird,
B.L. Gwartney,
J.W. Savell
[show abstract]
[hide abstract]
ABSTRACT: 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.
Meat Science.
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C.L. Mason,
K.L. Nicholson,
J.C. Brooks,
R.J. Delmore,
W.R. Henning,
D.D. Johnson,
C.L. Lorenzen, R.J. Maddock,
R.K. Miller,
J.B. Morgan,
B.E. Wasser,
B.L. Gwartney,
K.B. Harris,
D.B. Griffin,
D.S. Hale,
J.W. Savell
[show abstract]
[hide abstract]
ABSTRACT: A market basket survey for beef retail cut composition at the retail level (four stores each from two chains in each city) was conducted in 11 US cities from January to March 2006. Beef cuts (n = 17,495) were measured for external fat thickness with cuts from the chuck (0.05 cm), round (0.05 cm), and miscellaneous (0.04 cm) having less (P < 0.05) fat than cuts from the loin (0.11 cm) and rib (0.11 cm). Beef cuts (n = 1327) were separated physically into separable components with round cuts having more (P < 0.05) separable lean (96.63%) than chuck cuts (86.81%) and miscellaneous cuts (86.18%), which had more (P < 0.05) separable lean than loin cuts (84.53%) with rib cuts (69.34%) having the lowest (P < 0.05) separable lean. Chemical fat from the separable lean differed (P < 0.05) between each cut category: round cuts (3.71%), miscellaneous cuts (4.99%), loin cuts (5.60%), chuck cuts (6.90%), and rib cuts (8.61%). Ground beef samples (n = 235), with declared lean/fat percentages ranging from 73/27 to 96/4, had overall chemical fat values of 13.41% and moisture values of 67.42%. This survey documents the current beef retail cut and ground beef composition, which is helpful to those who need this information for various dietary and marketing purposes.
Meat Science.
