Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks

To determine US consumer acceptance and value of beef from various countries, 24 taste panels of consumers (n = 273 consumers) were conducted in Denver and Chicago. Two pairs of strip steaks were evaluated for flavor, juiciness, tenderness, and overall acceptability on eight-point hedonic scales. One pair consisted of an Australian grass-fed strip steak and a domestic strip steak, whereas the other pair included Canadian and domestic strip steaks. The pairs were matched to similar Warner-Bratzler shear values and marbling scores to decrease variation associated with tenderness and juiciness. A variation of the Vickery auction was used to obtain silent, sealed bids on steaks (0.45 kg) from the same strip loins sampled in the taste panel. Consumers gave higher (P < 0.001) scores for flavor, juiciness, tenderness, and overall acceptability for domestic steaks compared with Australian grass-fed steaks. Domestic steaks averaged 3.68/0.45 dollars kg, whereas consumers placed an average value of 2.48/0.45 dollars kg on Australian grass-fed steaks (P < 0.001). Consumers rated Canadian steaks numerically lower for juiciness (P = 0.09) and lower (P < 0.005) for flavor, tenderness, and overall acceptability than domestic samples. Consumers placed an average value of 3.95/0.45 dollars kg for domestic steaks and 3.57/0.45 dollars kg for Canadian steaks (P < 0.01). Consumers (19.0%) who preferred Australian grass-fed steaks over domestic steaks paid 1.38/0.45 dollars kg more (P < 0.001), whereas consumers (29.3%) who favored the Canadian steaks over the domestic steaks paid 1.37/0.45 dollars kg more (P < 0.001) for the Canadian steaks. A majority of US consumers seem to be accustomed to the taste of domestic beef and prefer domestic steaks to beef from Australia grass-fed and Canadian beef.     

Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks

An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P < or = 0.004) tenderness, juiciness, and flavor like scores than high Select. Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P < or = 0.020). Steaks braised by customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P < or = 0.026). Overall like and flavor amount ratings were least (P < 0.05) for steaks that were marinated and cooked to "medium and less" degree of doneness (marination x degree of doneness; P < or = 0.014). Braised steaks received among the highest values for overall like, tenderness, juiciness, flavor like, and flavor amount when cooked to "medium and less" or "medium well and more" (cooking method x degree of doneness; P < or = 0.008). Correlation and stepwise regression analysis indicated that flavor like was pivotal in customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.     

Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level

To determine consumer sensory acceptance and value of beef steaks differing in marbling level (high = upper USDA Choice and low = USDA Select), but similar in Warner-Bratzler shear value, consumers in Chicago and San Francisco (n = 124 per city) evaluated two matched pairs of high- and low-marbled strip steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks from the same strip loins as the samples. Consumers who purchased steaks also evaluated the steaks when prepared in their homes. Based on overall acceptability ratings, consumers were categorized into three groups: 1) those who consistently found high marbling more acceptable, 2) those who consistently found low marbling more acceptable, and 3) those who were indifferent. Consumers who evaluated at least one high-marbled and one low-marbled sample in their home were included in an evaluation environment analysis (n = 50). High-marbled steaks were rated higher (P < 0.01) in juiciness, flavor, and overall acceptability than low-marbled steaks. In Chicago, consumers tended to bid more (P < 0.10) for high-marbled steaks, whereas consumers in San Francisco did not. Consumers who found high-marbled steaks more acceptable and those who found low-marbled steaks more acceptable were willing to pay more (P < 0.01) for the more acceptable product. Consumers who evaluated high- and low-marbled samples in both the laboratory and home environments rated high- and low-marbled samples similar (P > 0.10) in flavor, juiciness, tenderness and overall acceptability when evaluating the steaks in their homes. In addition, these consumers were willing to pay similar (P > 0.10) amounts for high- and low-marbled samples in both environments. Overall, consumers found high-marbled steaks to be more acceptable than low-marbled steaks in flavor and overall acceptability when tenderness differences were minimized in the laboratory environment. Consumers were willing to pay more for their preference, whether that preference was for high-marbled or low-marbled steaks.     

Characterization of estrogen-trenbolone acetate implants on tenderness and consumer acceptability of beef under the effect of 2 aging times

Anabolic steroid implants are commonly used to increase growth performance and carcass leanness. The objective of this study was to determine the effects of various trenbolone acetate implants on Warner-Bratzler shear force (WBSF), slice shear force, and consumer palatability ratings for USDA Choice and Select beef strip steaks aged for 14 and 21 d from cattle implanted before slaughter. Beef steers (n = 1,740) were subjected to the following treatments: 1) nonimplanted control (CON); 2) Revalor-IS on d 0 and Revalor-S on d 70 (IS/S); or 3) Revalor-XS (RXS) on d 0, and were randomly assigned to pens within blocks. A subsample of USDA Choice (n = 82) and USDA Select (n = 81) carcasses was selected. Strip loins from these carcasses were collected, and steaks measuring 2.54 cm were fabricated and aged for 14 or 21 d postmortem. Select steaks aged 14 d from RXS cattle had decreased (P < 0.05) WBSF values compared with IS/S steaks, but CON steaks did not differ from either implant treatment. Warner-Bratzler shear force did not differ among treatments (P > 0.05) from USDA Choice steaks aged 14 and 21 d or from Select steaks aged 21 d. Consumer scores for flavor and overall liking for USDA Choice 14-d aged RXS steaks were less (P < 0.05) than CON steaks; however, there were no differences between RXS, IS/S, and CON for tenderness or juiciness, or for tenderness and overall acceptability. Select steaks aged 14 d from IS/S cattle had less (P < 0.05) tenderness, tenderness acceptability, overall acceptability, overall liking, juiciness, and flavor scores than RXS and CON steaks; however, consumers also rated RXS steaks less for tenderness, juiciness, and tenderness acceptability when compared with CON steaks. Consumer scores for overall liking, flavor, and tenderness for USDA Choice steaks aged 21 d from RXS, IS/S, and CON did not differ. However, implant affected (P < 0.05) overall liking, flavor, juiciness, and tenderness for USDA Select steaks aged 21 d. Even so, there were no differences between RXS, IS/S, and CON steaks for tenderness or overall acceptability for steaks aged 21 d, regardless of quality grade. Results indicated that tenderness differences exist among implant strategies when strip steaks were aged 14 d; however, tenderness and overall consumer acceptability were only influenced by implant in Select steaks aged 14 d. Furthermore, aging for 21 d can minimize and even eliminate implant differences in WBSF and slice shear force, as well as tenderness and overall consumer acceptability.     

Implant strategies during feeding: impact on carcass grades and consumer acceptability

Anabolic growth promotants influence beef grade factors and Warner-Bratzler shear force of steaks. No study has assessed the consumer acceptability of beef derived from implanted cattle. This study determined beef carcass grades and consumer acceptability for cooked beef from unimplanted (control) cattle and from cattle implanted with one of seven different implant strategies (initial implant/implant at 59 d = Encore & Component T-S/no implant, Ralgro/Synovex Plus, Ralgro/Revalor-S, Revalor-S/Revalor-S, Revalor-S/no implant, no implant/Synovex Plus, and Synovex Plus/no implant). British crossbred steers (n = 448) were allocated randomly into one of eight pens for each of the control and seven treatment groups. Carcass quality and yield grade (n = 403) and Warner-Bratzler shear force (n = 298) data were collected by trained personnel. Twenty steaks per control or treatment group were selected randomly for use in consumer sensory evaluation. Steaks were evaluated by consumers for overall like, tenderness like, tenderness level, flavor like, flavor intensity, and juiciness level using 9-point, end-anchored hedonic scales. Control carcasses had smaller (P < .05) longissimus muscle areas than carcasses in all treatment groups except those receiving Encore & Component T S/no implant, Ralgro/Synovex Plus, or Revalor S/no implant. Control carcasses had higher (P < .05) marbling scores than carcasses in all treatment groups except those receiving Ralgro/Revalor-S or Encore & Component T-S/no implant. Steaks from control steers had lower (P < .05) Warner-Bratzler shear force values than steaks from steers given Revalor-S/no implant. Consumer ratings for tenderness like and tenderness level were influenced (P < .05) by implant strategy. Effects of implant strategy on overall like, flavor like, and flavor intensity approached significance (P = .07 to .09). Consumers rated steaks from unimplanted steers as more tender (tenderness level; P < .05) than steaks from all treatment groups except that involving Encore & Component T-S/no implant. Consumers rated steaks from unimplanted steers as more desirable (P < .05) for tenderness like than steaks from all treatments except those involving Encore & Component T-S/no implant or Revalor-S/no implant. Although use of implants in this study resulted in heavier hot carcass weights and larger ribeyes, some of the implant strategies reduced consumer preference of tenderness of steaks.     

Consumer acceptance of calcium chloride-marinated top loin steaks

In this study, a multi-city, retail consumer survey was used to determine whether marinating in calcium chloride at 72 h postmortem improves consumer and trained sensory panel evaluations of beef loin steaks, Warner-Bratzler shear force (WBSF) values, and the value of CaCl2 marinades to improve tenderness in a national consumer market. Boneless strip loin subprimals (n = 8) were obtained from eight, not electrically stimulated, USDA Standard-grade carcasses, halved, and alternating ends were marinated with 200 mM CaCl2 at 5% (wt/wt) or not injected (controls). Strip loins were then aged for 7 d in vacuum packages at 2 degrees C before WBSF, trained or consumer evaluations. Four trained research teams traveled on the same 7-d period to collect the consumer data. Consumers (n = 393; minimum of 10 consumers/panel, three panels/store, three stores/city, and four cities) varying widely in income level, education, and gender evaluated the steaks for tenderness, beef flavor, juiciness, and overall quality in each of three supermarkets in major cities (Los Angeles, CA; Baltimore, MD; Chicago, IL; and Dallas, TX). The average improvement (P < 0.05) in WBSF for steaks marinated with CaCl2 was 1.39 kg. Trained panelists scored marinated steaks higher (P < 0.05) than control steaks in sustained juiciness (6.00 vs. 5.09), beef flavor (6.31 vs. 5.64), and overall mouth-feel (5.98 vs. 4.93). Consumers also rated marinated steaks higher (P < 0.05) than control steaks in juiciness (5.98 vs. 5.45), beef flavor (6.70 vs. 6.05), tenderness (6.75 vs. 5.89), and overall quality (6.68 vs. 6.20). Consumers in this study would pay dollar 0.95/kg more for steaks marinated with CaCl2, adding dollar 21.64 to the value of a loin from tough carcasses. These results indicate that consumers can differentiate tenderness levels and are willing to pay a premium for calcium chloride marinating to effectively improve the quality of beef loin steaks.     

Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak

The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top round steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top round steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Stir-frying, braising, and simmering and stewing consistently produced higher consumer attribute ratings. There were clear OLIKE rating differences (P = .0001) for top round steaks among the four cities. The highest ratings were given by consumers in Houston, and the lowest ratings were given by consumers in Philadelphia (P < .05). There were two interactions for OLIKE: USDA quality grade x degree of doneness (P = .002) and degree of doneness x cooking method (P = .02). Higher ratings generally were given to steaks cooked to medium rare or less or to very well degrees of doneness. Stir-frying, braising, and simmering and stewing were preferred at lower degrees of doneness. Customer satisfaction with the top round steak is very dependent on how it is cooked and by whom it is consumed.     

Effects of repetitive use of hormonal implants on beef carcass quality,tenderness, and consumer ratings of beef palatability

Effects of repetitive use of anabolic implants on beef carcass quality, tenderness, and consumer ratings for palatability were investigated using crossbred steer calves (n = 550). Steers from five ranches were randomly allocated to one of 10 different lifetime implant strategies or to a nonimplanted control group. Cattle were implanted at some or all of five phases of production (branding, weaning, backgrounding, feedlot entry, or reimplant time). Carcasses from the control group had higher (P < 0.05) marbling scores than carcasses from steers in all other treatment groups. Implanting steers at branding, weaning, or backgrounding vs. not implanting steers at these production stages did not affect (P > 0.05) marbling scores. Steers implanted twice during their lifetime produced carcasses with higher (P < 0.05) marbling scores than did steers receiving a total of four or five implants. Steaks obtained from carcasses in the control group had lower (P < 0.05) shear force values and were rated by consumers as more desirable (P < 0.05) for tenderness like/dislike than steaks obtained from carcasses in all other treatment groups. Implanting steers at branding or weaning production stages did not affect (P > 0.05) steak shear force values, consumer ratings for like/dislike of steak tenderness, or percentage of consumers rating overall eating quality of steaks as satisfactory. Implanting steers at backgrounding vs. not implanting steers at this production stage increased (P < 0.05) steak shear force values, but did not influence (P > 0.05) consumer ratings for like/dislike of steak tenderness or percentage of consumers rating overall eating quality of steaks as satisfactory. Steaks from nonimplanted steers were rated as more desirable (P < 0.05) for overall eating quality than steaks from steers implanted two, three, four, or five times. Use of implants increased (P < 0.05) average daily gain by 11.8 to 20.5% from weaning to harvest compared with nonimplanted controls. Implant strategies increased (P < 0.05) hot carcass weight of steers by 8.9 to 13.8% compared with the control group. Use of implants also increased (P < 0.05) longissimus muscle area and decreased (P < 0.05) estimated percentages of kidney/pelvic/heart fat, but did not affect (P > 0.05) dressing percentage or adjusted fat thickness. Our findings suggest that beef quality, palatability, and production characteristics are influenced by lifetime implant protocols.     

Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks

Experimental economic procedures were used to measure the effects of changes in marbling score and Warner-Bratzler shear force (WBSF) value on consumer purchasing behavior and willingness to pay for beef strip loin steaks (n = 541). Consumers were more likely to bid on a steak during the experimental auction if the steak had a high marbling score or low WBSF value. Averaging across all consumers in the study (n = 489), the predicted odds that consumers would submit a nonzero bid were favorable for steaks with a marbling score greater than Modest(50) or a WBSF value less than 3.9 kg. Bid prices for steaks were analyzed with respect to changes in steak marbling score, WBSF value, quality grade marketing category classification (Select, Low Choice, Premium Choice, and Prime), and WBSF marketing category classification (very tender, 5.40 kg). The percentage of bids that were zero was highest (P < 0.05) for Select steaks, intermediate (P < 0.05) for Low Choice steaks, and lower (P <0.05) for Premium Choice or Prime steaks. Steaks in the very tender category had the lowest (P < 0.05) percentage of zero bids, and steaks in the slightly tough and very tough categories had the highest (P < 0.05) percentage of zero bids submitted from "buyers" in the auction. Premium Choice and Prime steaks were valued higher (P < 0.05) than Select steaks by consumers. On average, Premium Choice steaks received a 0.89 dollars/kg premium, and Prime steaks received a 2.47 dollars/kg premium over the mean bid price for Select steaks. Predicted mean bid prices for steaks decreased by 1.02 dollars/kg for each 1 kg increase in WBSF value. On average, steaks in the very tender marketing category received a higher (P < 0.05) bid price than the bid price for steaks in the slightly tender, slightly tough, and very tough categories (+0.83 dollars/kg, +2.09 dollars/kg, and +2.55 dollars/kg, respectively). Mean bid prices for steaks from the slightly tough and very tough categories did not differ (P = 0.184). Compared with the mean bid price for steaks in the slightly tender category, steaks from the slightly tough and very tough categories were discounted (P < 0.05) by 1.26 dollars/kg and 1.72 dollars/kg, respectively. Results suggest that marbling score and WBSF influence both the probability that consumers will purchase and the price they are willing to pay for strip loin steaks.     

Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation

The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injection (injected vs. noninjected), consumer segment (beef loyalists = heavy consumers of beef, budget rotators = cost-driven and split meat consumption between beef and chicken, and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and instructions (given vs. not given). Consumers evaluated overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales. Beef loyalists consistently rated steaks higher for overall like, juiciness, and flavor when instructions were provided (P < 0.05) and rated top sirloin steaks higher for overall like and tenderness when given instructions for grilling (P < 0.05). Budget rotators and variety rotators rated steaks differently among cooking methods (P < 0.05). Correlation and stepwise regression analyses indicated that flavor like was the most highly correlated with overall like, followed by tenderness, flavor amount, and juiciness. Calcium chloride injection had no effect on consumers' likes or dislikes or on tenderness (P < 0.05). For top sirloin steaks, it was likely that preparation played a major role in consumer satisfaction, and beef loyalists benefited the most from providing cooking instructions.     

Beef customer satisfaction: factors affecting consumer evaluations of clod steaks

An in-home beef study evaluated consumer ratings of clod steaks (n = 1,264) as influenced by USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), city (Chicago and Philadelphia), consumer segment (Beef Loyals, who are heavy consumers of beef; Budget Rotators, who are cost-driven and split meat consumption between beef and chicken; and Variety Rotators, who have higher incomes and education and split their meat consumption among beef, poultry, and other foods), degree of doneness, and cooking method. Consumers evaluated each steak for Overall Like, Tenderness, Juiciness, Flavor Like, and Flavor Amount using 10-point scales. Grilling was the predominant cooking method used, and steaks were cooked to medium-well and greater degrees of doneness. Interactions existed involving the consumer-controlled factors of degree of doneness and(or) cooking method for all consumer-evaluated traits for the clod steak (P < 0.05). USDA grade did not affect any consumer evaluation traits or Warner-Bratzler shear force values (P > 0.05). One significant main effect, segment (P = 0.006), and one significant interaction, cooking method x city (P = 0.0407), existed for Overall Like ratings. Consumers in the Beef Loyals segment rated clod steaks higher in Overall Like than the other segments. Consumers in Chicago tended to give more uniform Overall Like ratings to clod steaks cooked by various methods; however, consumers in Philadelphia gave among the highest ratings to clod steaks that were fried and among the lowest to those that were grilled. Additionally, although clod steaks that were fried were given generally high ratings by consumers in Philadelphia, consumers in Chicago rated clod steaks cooked in this manner significantly lower than those in Philadelphia. Conversely, consumers in Chicago rated clod steaks that were grilled significantly higher than consumers in Philadelphia. Correlation and stepwise regression analyses indicated that Flavor Like was driving customer satisfaction of the clod steak. Flavor Like was the sensory trait most highly correlated to Overall Like, followed by Tenderness, Flavor Amount, and Juiciness. Flavor Like was the first variable to enter into the stepwise regression equation for predicting Overall Like, followed by Tenderness and Flavor Amount. For the clod steak, it is likely that preparation techniques that improve flavor without reducing tenderness positively affect customer satisfaction.     

Phenotypic ranges and relationships among carcass and meat palatability traits for fourteen cattle breeds, and heritabilities and expected progeny differences for Warner-Bratzler shear force in three beef cattle breeds

Carcass and Warner-Bratzler shear force (WBSF) data from strip loin steaks were obtained from 7,179 progeny of Angus, Brahman, Brangus, Charolais, Gelbvieh, Hereford, Limousin, Maine-Anjou, Red Angus, Salers, Shorthorn, Simbrah, Simmental, and South Devon sires. Trained sensory panel (TSP) evaluations were obtained on 2,320 steaks sampled from contemporary groups of progeny from one to five sires of each breed. Expected progeny differences for marbling and WBSF were developed for 103 Simmental sires from 1,295 progeny, 23 Shorthorn sires from 310 progeny, and 69 Hereford sires from 1,457 progeny. Pooled phenotypic residual correlations, including all progeny, showed that marbling was lowly correlated with WBSF (-0.21) and with TSP overall tenderness (0.18). The residual correlation between WBSF and TSP tenderness was -0.68, whereas residual correlations for progeny sired by the three Bos indicus breeds were only slightly different than for progeny sired by Bos taurus breeds. The phenotypic range of mean WBSF among sires across breeds was 6.27 kg, and the phenotypic range among breed means was 3.93 kg. Heritability estimates for fat thickness, marbling score, WBSF, and TSP tenderness, juiciness, and flavor were 0.19, 0.68, 0.40, 0.37, 0.46, and 0.07, respectively. Ranges in EPD for WBSF and marbling were -0.41 to +0.26 kg and +0.48 to -0.22, respectively, for Simmentals; -0.41 to +0.36 kg and 0.00 to -0.32, respectively, for Shorthorns; and -0.48 to +0.22 kg and +0.40 to -0.24, respectively, for Herefords. More than 20% of steaks were unacceptable in tenderness. Results of this study demonstrated that 1) selection for marbling would result in little improvement in meat tenderness; 2) heritability of marbling, tenderness, and juiciness are high; and 3) sufficient variation exists in WBSF EPD among widely used Simmental, Shorthorn, and Hereford sires to allow for genetic improvement in LM tenderness.     

A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program

To determine consumer sensory acceptance and value of branded, Argentine (grass-finished, aged 30+ d) and domestic (U.S. grain-finished beef, aged 9 d) strip loins were paired based on similar Warner-Bratzler shear force values (P = 0.34) and similar marbling levels (P = 0.82). Consumers in Chicago, IL, and San Francisco, CA (n = 124 per city), evaluated one pair of Argentine and domestic steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks matching the taste panel samples. Consumers were categorized into three groups based on overall acceptability ratings: 1) those who found Argentine steaks more acceptable, 2) those who found domestic steaks more acceptable, and 3) those who were indifferent. Consumers rated domestic steaks higher (P < 0.05) in juiciness, tenderness, flavor, and overall acceptability. Consumers in both Chicago and San Francisco were willing to pay more (P < 0.05) for domestic steaks (0.86 dollars and 0.52 dollars per 0.45 kg, respectively). In both cities, consumers who found Argentine samples more acceptable were willing to pay more (P < 0.05) for Argentine steaks (0.74 dollars per 0.45 kg in Chicago and 1.82 dollars per 0.45 kg in San Francisco), and consumers who found domestic samples more acceptable were willing to pay more (P < 0.05) for domestic steaks (1.66 dollars per 0.45 kg in Chicago and 1.34 dollars per 0.45 kg in San Francisco). Consumers who were indifferent were willing to pay similar (P = 0.99) amounts for Argentine and domestic steaks. Although some consumers found Argentine beef more acceptable than domestic beef (19.7 and 16.5% in Chicago and San Francisco, respectively) and were willing to pay more for it, most consumers found domestic beef to be more acceptable (59.0% in Chicago and 61.5% in San Francisco) and were willing to pay more to obtain a more acceptable product.     

Characterization of certified Angus beef steaks from the round, loin, and chuck

Beef carcasses (n = 150) of A-maturity were selected randomly to determine baseline shear force and sensory panel ratings, assess variation in tenderness, and evaluate mean value differences between Certified Angus Beef (CAB), commodity Choice, and Select steaks. Three steaks were removed from the triceps brachii (TB), longissimus lumborum (LL), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and quadriceps femoris complex (QF), and assigned to Warner-Bratzler shear (WBSF) and sensory panel analyses. As anticipated, marbling score and measured percentage of i.m. fat were greatest (P < 0.05) for CAB, intermediate (P < 0.05) for Choice, and least (P < 0.05) for Select carcasses. A muscle x quality level interaction (P < 0.05) was observed for WBSF values and sensory panel tenderness ratings. The TB, LL, GM, and BF steaks from CAB carcasses had lower (P < 0.05) WBSF than Select steaks from the same muscles. Even though WBSF values did not differ (P > 0.05) between CAB and Choice QF and TB steaks, the LL and GM steaks from CAB carcasses were more tender (P < 0.05) than Choice-grade LL and GM steaks. The TB from Select carcasses had higher (P < 0.05) WBSF values than TB steaks from CAB or Choice carcasses, but sensory panel ratings indicated that quality level showed little consistency among the GM, SM, BF, and QF. Trained sensory panelists rated CAB LL steaks more tender (P < 0.05) than LL steaks from Choice and Select carcasses, and Choice LL steaks were evaluated as more (P < 0.05) tender than those from Select carcasses. These results demonstrate that the influence of marbling on tenderness was more evident in muscles of middle meats than in end cuts, particularly in muscles of the round.     

Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits

The objective of this study was to determine the influence of beef LM nutrient components on beef palatability traits and evaluate the impact of USDA quality grade on beef palatability. Longissimus muscle samples from related Angus cattle (n = 1,737) were obtained and fabricated into steaks for trained sensory panel, Warner-Bratzler shear force (WBSF), lipid oxidation measured by thiobarbituric acid reactive substances (TBARS), fatty acid, and mineral composition analysis. Pearson phenotypic correlations were obtained by the correlation procedure of SAS. Beef palatability data were analyzed by the GLM procedure of SAS with USDA quality grade as the main effect. Specific mineral concentrations did not demonstrate strong correlations with WBSF or sensory traits (r = -0.14 to 0.16). However, minerals appeared to have a stronger relationship with flavor; all minerals evaluated except Ca and Mn were positively correlated (P < 0.05) with beef flavor. Stearic acid (C18:0), C18:2, C20:4, and PUFA were negatively correlated (P < 0.05) with all 3 panelist tenderness traits (r = -0.09 to -0.22) and were positively correlated (P < 0.05) with WBSF (r = 0.09 to 0.15). The MUFA were positively correlated (P < 0.05) with panelist tenderness ratings (r = 0.07 to 0.10) and negatively associated (P < 0.05) with WBSF (r = -0.11). The strongest correlations with juiciness were negative relationships (P < 0.05) with C18:2, C18:3, C20:4, and PUFA (r = -0.08 to -0.20). Correlations with beef flavor were weak, but the strongest was a positive relationship with MUFA (r = 0.13). Quality grade affected (P < 0.05) WBSF, TBARS, and all trained sensory panel traits, except livery/metallic flavor. As quality grade increased, steaks were more tender (P < 0.05), as evidenced by both WBSF and sensory panel tenderness ratings. Prime steaks were rated juiciest (P < 0.05) by panelists, whereas Select and Low Choice were similarly rated below Top Choice for sustained juiciness. Quality grade influenced (P < 0.05) beef flavor, but not in a linear fashion. Although there were significant correlations, these results indicate tenderness, juiciness, and flavor are not strongly influenced by individual nutrient components in beef LM. Furthermore, the positive linear relationships between USDA quality grade and beef palatability traits suggest quality grade is still one of the most valuable tools available to predict beef tenderness.     

Consumer assessment of beef strip loin steaks of varying fat levels

A consumer study was conducted in Lubbock, Texas, to determine the effects of fat level of beef strip steaks on the palatability traits of tenderness, juiciness, flavor liking, and overall liking, while further investigating the window of acceptability for fat content of beef. Thirty beef strip loins were selected by trained personnel to equally represent USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, and Standard. Proximate analysis was conducted on all strip loins to determine percentage fat, moisture, protein, and collagen. Three strip loins from each quality grade were selected based on fat percentages from proximate analysis to best represent each USDA quality grade for use in the consumer evaluations. Strip loins were fabricated into 2.5-cm steaks, and further processed into 5 × 5 cm pieces. In addition to the US-sourced product, beef LM pieces from 6 Australian Wagyu steers (Wagyu) and 6 Australian grain finished steers (Australian) were used in the consumer evaluations. Consumers (n = 120) were served 7 samples: a warm-up sample, 1 sample from each USDA quality grade treatment, and either a Wagyu or Australian sample, in a balanced order in accordance with a 6 × 6 Latin square. Consumers rated each steak sample for tenderness, juiciness, flavor, and overall liking and rated each palatability trait as either acceptable or unacceptable. Moreover, consumers rated each sample as unsatisfactory, good everyday quality, better than everyday quality, or premium quality. Tenderness, juiciness, flavor liking, and overall liking increased with increasing fat content (P < 0.05). However, Wagyu and Australian samples did not follow this trend for flavor and overall liking. A decrease in consumer acceptability of each palatability trait was observed as fat level decreased (P < 0.05). Consumer overall liking was correlated (P < 0.05) with consumer tenderness (r = 0.76) and juiciness ratings (r = 0.73), but most highly correlated with flavor liking (r = 0.88). Results of this study indicated that increased fat level in beef strip steaks positively affected tenderness, juiciness, flavor liking, and overall liking of beef strip steaks. Moreover, flavor liking was the most highly correlated palatability trait with overall liking. In US-sourced samples, fat level had a large effect on the flavor liking of beef as determined by consumers.     

Effects of growth implants on consumer perceptions of meat tenderness in beef steers

Anabolic steroid implants are routinely used to increase growth performance and profitability; however, there are concerns that the use of implants, particularly those containing trenbolone acetate, may have detrimental effects on carcass quality and beef tenderness. Thus, the objectives of the current study were to determine the effects of various commonly used implant regimens on shear force values, sensory properties, and consumer satisfaction of beef top loin steaks from cattle of Bos indicus influence. Cattle were supplied by producers that agreed to provide sire and dam information in exchange for carcass and sensory data. Steers (n = 2,748) were assigned randomly to one of three implant treatments (12/sire; four steers from each sire were placed into each treatment group): 1) unimplanted controls (n = 1,368); 2) Synovex-S followed by another Synovex-S (n = 660); or 3) Synovex-S followed by Revalor-S (n = 720). Steaks sampled after 3, 7, and 14 d of aging indicated that unimplanted cattle had lower (P < 0.05) Warner-Bratzler Shear force values than those from implanted animals. No differences (P > 0.05) in shear force values were found between the two treatments or the control groups for steaks sampled following a 21-d aging period. Steaks from implanted animals sampled after 3, 7, and 14 d aging were rated lower (P < 0.05) for initial and sustained trained sensory panel tenderness scores. Consumers failed to detect any differences in steak samples related to implant treatment after 7 and 14 d of aging. Consumer education level and family income did not affect overall acceptability (P > 0.10 and 0.18, respectively) or tenderness acceptability (P > 0.11 and 0.68, respectively); however, consumers with postgraduate degrees recorded lower (P < 0.05) overall quality, beef flavor, juiciness, and tenderness scores than consumers in all other education classifications. Additionally, family income had no effect on overall quality (P > 0.21), beef flavor (P > 0.28), juiciness (P > 0.58), or tenderness (P > 0.45) scores. Results indicate that using a moderate implant program in Bos indicus-influenced cattle has no detrimental effects on beef tenderness and consumer acceptability.     

Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks

Top sirloin butts (n = 162) were used to investigate the influence of quality classification, aging period, blade tenderization passes, and endpoint cooking temperature on the tenderness of gluteus medius steaks. Top sirloin butts (gluteus medius) from Select (SEL), Choice (CHO), and Certified Angus Beef (CAB) carcasses were obtained, aged for 7, 14, or 21 d, and either not tenderized or blade tenderized one or two times. Three steaks from each top sirloin butt were randomly selected and assigned to a final endpoint cooking temperature of 65.5, 71.0, or 76.6 degrees C. Cooking characteristics and Warner-Bratzler shear force (WBSF) were analyzed as a split-plot with a 3 x 3 x 3 factorial treatment structure of quality classification, aging period, and tenderization passes in the whole plot and endpoint cooking temperature in the subplot. Sensory panel data for CHO steaks cooked to 70 degrees C were analyzed with a 3 x 3 factorial treatment structure of aging period and tenderization passes. Thawing loss was greater (P < 0.05) for steaks aged 7 d than those aged 21 d. Cooking loss was greater (P < 0.05) for steaks aged for 14 and 21 d than those aged 7 d, and increased (P < 0.05) with each increasing endpoint temperature. Each increase in aging period resulted in lower (P < 0.05) WBSF values. In addition, steaks blade tenderized two times had lower (P < 0.05) WBSF values than steaks blade tenderized once or not at all. Within each quality classification, WBSF values increased (P < 0.05) as endpoint cooking temperature increased. When cooked to 71 or 76.6 degrees C, CHO and CAB steaks had lower (P < 0.05) WBSF than SEL steaks. Steaks blade tenderized one or two times received higher (P < 0.05) sensory panel ratings for myofibrillar and overall tenderness than steaks not blade tenderized. Connective tissue amount and overall tenderness ratings were higher (P < 0.05) for steaks aged 21 vs. 7 d. Postmortem aging and blade tenderization of gluteus medius steaks can improve tenderness, as measured by WBSF and sensory panel, without decreasing flavor or juiciness. When cooking to higher endpoint temperatures, higher quality classifications should be selected to minimize toughness due to cooking.