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    
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.
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:  -    
Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
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