National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments
- 作者：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
- 关键词：Beef ; Consumer panels ; Warner– ; Bratzler Shear force ; Market survey ; Tenderness
- 刊名：Meat Science
- 出版年：2007
- 期刊代码：78_03091740
- 类别：abs
- 出版时间：November 2007
- 卷：77
- 期：3
- 页码：357-364
- 文件大小：139 K
摘要
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 c; 0.05) WBS values compared to cuts from the chuck, rib, and loin. Top loin steaks had the lowest (P c; 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 c; 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.