Document Detail


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