| Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals. | |
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MedLine Citation:
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PMID: 20416622 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Beef knuckles (n=150) and center-cut top sirloin butts (n=150) were used to determine portion-controlled steak cutting yields, palatability characteristics, and consumer acceptance of rectus femoris (RF), vastus lateralis (VL), and gluteus medius (GM) steaks. Steak yields were higher (P<0.05) for top sirloins than knuckles. Trained sensory panel ratings for overall tenderness, juiciness, and flavor were similar between RF and GM. Consumer panel ratings for tenderness and juiciness were higher (P<0.05) for GM than RF; however, consumer perceptions of overall like and flavor were similar for GM and RF. Vastus lateralis received lower (P<0.05) trained panel and consumer ratings for all traits than either RF or GM. Palatability of VL will need improvement to be a viable foodservice offering. Yet, these data suggest that RF would amply substitute for GM in foodservice settings, and that knuckle steak yields would be adequate for foodservice applications. |
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Authors:
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D A King; S D Shackelford; T L Wheeler; K D Pfeiffer; J M Mehaffey; M F Miller; R Nickelson; M Koohmaraie |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2009-8-14 |
Journal Detail:
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Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2009 Aug |
Date Detail:
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Created Date: 2010-4-26 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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USDA-ARS, US Meat Animal Research Center, P.O. Box 166/State Spur 18D, Clay Center, NE 68933, USA. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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