| National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments. | |
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MedLine Citation:
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PMID: 22061788 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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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. |
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Authors:
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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 |
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Publication Detail:
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Type: Journal Article Date: 2007-04-14 |
Journal Detail:
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Title: Meat science Volume: 77 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 2007 Nov |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 357-64 Citation Subset: - |
Affiliation:
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Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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