Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints.

Intact male Boer and Kiko goats (n=48) were harvested after 0, 4, 8, or 12 weeks on a 16% crude protein concentrate diet. Boneless goat carcass left sides were ground and formed into patties to evaluate cook loss, texture profile analysis, and descriptive sensory characteristics. Increasing feeding duration increased percent fat and decreased moisture in raw ground meat (P<0.05). Boer ground meat had more fat and less moisture than Kiko meat (P<0.05). Breed and feeding duration did not affect cook loss (P>0.05). Increased feeding duration increased aroma intensity and goaty, bloody, musty, and liver/organy aromas; salty, bitter, umami, grassy, goaty, fat, liver/organy, metallic, earthy, and chemical flavors; and juiciness and oiliness, while decreasing chewiness and crumbliness (P<0.05). Boer and Kiko patties had similar sensory properties after 0 and 4weeks on feed, but breeds were more distinguishable after 8 or 12 weeks on feed.

Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks.

Consumers (n=316) were recruited from college football picnickers to select ribeye, sirloin, and top loin steaks from 3 price groups based on thickness (n=10 steaks per price/type combination). Constant weight steaks were assigned to these groups: P1, thinnest, $19.80/kg ribeye and top loin, $10.99/kg sirloin; P2, average thickness, $22.00/kg ribeye and top loin, $13.19/kg sirloin; P3, thickest, $24.21/kg ribeye and top loin, $15.40/kg sirloin. Consumers selected 3 steaks per type and ranked selection criteria (price, color, marbling, thickness, texture). Percentage of steaks chosen from each price group did not differ (P>0.05), but consumers tended to select thinner ribeye steaks (P1 and P2) and thicker sirloin steaks (P2 and P3). Across all steak types, a greater number of consumers reported that marbling, color, and thickness were more important than price and visual texture. Data indicate that consumers may select steaks that display their preferred attributes, even if the steaks cost more.

Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark.

Goat loins (n=22) were evaluated to test effects of 0, 15, and 30% dietary pine bark (PB) and salt, water, and phosphate enhancement on shelf-life, shear force (WBSF) and consumer acceptability. No interactions existed between PB and enhancement. Dietary PB did not affect objective color, but enhancement increased a* and b* values (P<0.05). Thiobarbituric acid reactive substances (TBARS) increased from d 1 to d 5 of storage (P<0.0001), but were not affected by PB or enhancement. The WBSF for 30% PB was less than that of 0% PB (P=0.0199), and enhancement decreased WBSF (P=0.0010). Texture, flavor, and overall acceptability were greater (P<0.05) for 15 and 30% PB compared to 0% PB. Enhanced loin samples had greater appearance, aroma, texture, flavor, and overall acceptability scores (P<0.05). Results indicated that enhancement improved tenderness and consumer acceptability of goat loin, and PB had minimal impact on goat loin quality.

Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration.

Fresh chicken breast fillets were marinated with gourmet-style salts: Himalayan pink salt, Sonoma gourmet salt, sel gus de Guerande, and Bolivian rose salt to evaluate their effects on marination and cook loss yields, tenderness, sensory attributes, and sodium concentration. Fresh chicken breast fillets (48-h postmortem) were vacuum tumbled (137 kPa at 20 rpm for 17 min) in a solution of water, salt, and sodium tripolyphosphate at a level of 20% of the meat weights. Instrumental analyses showed no significant difference (P > 0.05) in meat quality with respect to marination yield, cook yield, or shear-force value. There were also no significant differences (P > 0.05) in sensory descriptors between salt treatments. However, Sonoma gourmet salt showed a tendency (P = 0.0693) to score increased savory note values from panelists, whereas Bolivian rose salt received the lowest score. There were no significant differences (P > 0.05) in sodium concentrations between salt treatments, but numerically, sel gus de Guerande had the lowest sodium concentration, which could be important in producing reduced sodium products. Understanding different salts and sodium concentrations allows the poultry industry to use gourmet salts in products and maintain overall meat quality and flavor.

Consumer selection of constant-weight ribeye, top loin, and sirloin steaks.

Constant-weight ribeye, top loin, and sirloin steaks were collected from beef carcasses (n=25) representing five weight/loin muscle area (LMA) groups: G1 (226.8-271.7 kg; 70.97-78.96 cm²), G2 (272.2-317.1 kg; 78.71-85.81 cm²), G3 (317.5-362.4 kg ; 86.45-93.55 cm²), G4 (362.9-407.8 kg; 800 cwt, 94.19-101.29 cm²), and G5 (408.2-453.1 kg; 101.94-109.03 cm²). Consumers (n=316) selected 3 steaks of each type and ranked selection criteria (color, marbling, thickness, texture). Consumers selected ribeye steaks from G5 most frequently (P=0.0002), but there were no differences among HCW/LMA groups for top loin or sirloin steaks. Thickness was the primary criterion for sirloins and top loins, but marbling was the primary criterion for ribeyes. Data indicate that consumers have preferences for steak thickness and appearance, but the preferred characteristics differ among consumers.

Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. longissimus lumborum steaks cooked to various end-point temperatures.

Consumer research was conducted to evaluate the acceptability of choice and select steaks from the Longissimus lumborum that were cooked to varying degrees of doneness using demographic information, cluster analysis and descriptive analysis. On average, using data from approximately 155 panelists, no differences (P>0.05) existed in consumer acceptability among select and choice steaks, and all treatment means ranged between like slightly and like moderately (6-7) on the hedonic scale. Individual consumers were highly variable in their perception of acceptability and consumers were grouped into clusters (eight for select and seven for choice) based on their preference and liking of steaks. The largest consumer groups liked steaks from all treatments, but other groups preferred (P<0.05) steaks that were cooked to various end-point temperatures. Results revealed that consumers could be grouped together according to preference, liking and descriptive sensory attributes, (juiciness, tenderness, bloody, metallic, and roasted) to further understand consumer perception of steaks that were cooked to different end-point temperatures.

Relationship of temperament, growth, carcass characteristics and tenderness in beef steers.

Relationships of temperament evaluated at different production stages with growth, carcass characteristics and beef tenderness were determined in Bonsmara crossbred steers managed under commercial managent. Temperament was evaluated at weaning and at initiation of the finishing phase. Steers from a Roswell, NM ranch (n=156) and a Cline, TX ranch (n=21) were stratified at fall weaning by weight and source and randomly allotted to winter ryegrass at Uvalde or Overton, TX followed by feeding in a commercial feedlot near Batesville, TX. Cattle were observed for temperament (escape velocity, EV, m/s; pen and chute temperament score, PTS and CTS) at weaning and upon entry to the feedlot. Cattle were harvested at approximately 7 mm 12th rib fat. Carcass data was taken approximately 36 hrs post-mortem and 2.5cm thick steaks were removed from the 13th rib for Warner-Bratzler shear force (WBS) determination. The only measures of temperament significantly related to performance were EV and PTS. Weaning EV appeared to be more related to feedlot ADG (r=-0.26, P<0.003), ribeye area (r=-0.37, P<0.0008), yield grade (r=0.29, P<0.01) and WBS, r=0.27, P<0.005) than did the later measures of temperament. However, in-feedlot EV was associated with feedlot weights (r=-0.28, P<0.0004). Results of this research suggest temperament, particularly at weaning, is related to feedlot performance, carcass merit, and beef tenderness at a low to moderate level and evaluation of this trait may be a helpful management tool.

The effects of low-atmosphere stunning and deboning time on broiler breast meat quality.

A randomized complete block design with 3 replications (n = 432, 72 broilers per treatment) was used to evaluate the effects of electrical (ES) and vacuum stunning (VS) on broiler breast meat quality. Electrical stunning was performed by applying 11.5 V, <0.05 mA, AC to DC current for 3 s for each broiler. Vacuum stunning was accomplished by exposing the birds to a low atmospheric pressure of 597 to 632 mmHg in an airtight decompression chamber. Breast removal was then performed at 0.75, 2, and 4 h postmortem for each stunning method. Color, pH, cook loss, and shear force values were measured on breasts that were removed from the right side of the carcass. Breasts removed from the left side of the carcass were used for consumer acceptability testing. The L* values were lower (P < 0.05) for VS than ES at 4-and 2-h deboning times. On average, 15-min and 24-h postmortem pH values were not different (P > 0.05) for both stunning method and deboning time. Shear force did not differ (P > 0.05) between stunning methods but decreased (P < 0.05) as deboning time increased. On average, no differences (P > 0.05) existed in consumer acceptability (appearance, texture, flavor, overall) among breast meat from ES or VS birds that were deboned at 2 or 4 h. However, consumers could be clustered into 8 groups based on preference and liking of samples regarding overall and texture acceptability. Sixty-five percent of consumers (3 clusters) liked all broiler breast treatments. Within these 3 clusters, some consumers preferred (P < 0.05) 4-h deboned samples over those deboned at 2 h (cluster 7), and other consumers preferred (P < 0.05) those deboned at 2 h over 4-h samples (cluster 6). Data revealed that both stunning methods provided high-quality breast meat with minimal product differences.

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: 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.

Vitamin D3 supplementation of cull cows: effects on longissimus and semitendinosus muscle tenderness.

Previous studies have shown that supplementation of vitamin D3 to cow diets for 4 to 10 d before slaughter lowers Warner-Bratzler shear force (WBSF) values and increases sensory tenderness scores in beef cuts. The present study was conducted to evaluate the effects of vitamin D3 supplementation on muscle calcium concentration, WBSF values, and sensory tenderness ratings of LM and semitendinosus (ST) muscles from cull, predominately Angus, cows (eight cows per treatment). Treatments included 0 (control), 5 million IU, or 7.5 million IU of vitamin D3 supplemented daily for 7 d preslaughter. Twenty-four hours after slaughter, 2.54-cm-thick LM and ST muscle steaks were cut; aged for either 0, 7, 14, or 21 d (ST steaks aged for 7 d only); and frozen at -20 degrees C for WBFS and sensory analysis. Mean values for LM calcium concentration tended to increase (P = 0.14) with vitamin D3 supplementation (154, 176, and 183 microig/g, fresh basis, for 0, 5, and 7.5 million IU/d, respectively). After 7 d of aging, LM steaks from cows fed 7.5 million IU had lower (P < 0.05) WBSF values than 7-d steaks from controls and cows fed 5.0 million IU/d aged 7 d; however, vitamin D3 supplementation had no (P > 0.05) effect on WBSF values of ST steaks aged 7 d. Vitamin D3 supplementation did not (P > 0.05) affect sensory tenderness ratings for either LM or ST steaks at any aging period. Aging, however, had a linear (P < 0.001) effect on tenderness, with an increase in tenderness as aging time increased from 0 to 21 d. Thus, results from the present study indicate that vitamin D3 supplementation, at these levels and duration before slaughter, provided little benefit to muscle tenderness of beef from cull cows.

Positional distribution of fatty acids in triacylglycerols from subcutaneous adipose tissue of pigs fed diets enriched with conjugated linoleic acid, corn oil, or beef tallow.

This study was conducted to determine the effects of dietary beef tallow, corn oil, and conjugated linoleic acid (CLA) on the distribution of fatty acids among positions within triacylglycerols. Crossbred barrows (n=6 per treatment group) received diets containing 1.5% beef tallow, 1.5% corn oil, or 1.5% CLA for 5 weeks. Subcutaneous adipose tissue samples were obtained immediately postmortem. The fatty acid composition was determined for the sn-2 positions of the triacylglycerols by digestion with Rhizopus arrhizus lipase. Fatty acids in the sn-1/3 position were calculated from these data. Feeding CLA increased (P<0.05) the concentration of total saturated fatty acids (SFA, especially 16:0) and isomers of CLA in adipose tissue lipids, but reduced (P<0.05) the concentration of total monounsaturated fatty acids (MUFA, especially 18:1n-9). Dietary CLA caused an accumulation of total SFA in the sn-1/3 position, with a proportional decrease in total MUFA and 18:2n-6 in the outer positions. Correspondingly, lipids extracted from CLA-fed pigs had slip points that were 10 °C higher (P<0.05) than those from corn oil- or tallow-fed pigs. These data suggest that dietary CLA increases the melting point of lipids in porcine adipose tissue by increasing the proportion of SFA at the sn-1/3 position of lipids.

Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere.

The objectives of this study were to evaluate visual and chemical attributes of beefsteaks from various USDA quality grades and muscles packaged in high-oxygen (80% O2/20% CO2) modified-atmosphere packaging (MAP). A total of nine carcasses were selected to represent Select (n = 3), low Choice (n = 3), and high Choice (n = 3) USDA quality grades. The semimembranosus (SM), semitendinosus (ST), and biceps femoris (BF) muscles were removed from each carcass and allotted to two packaging types (MAP or polyvinyl chloride over-wrap) and were displayed for up to 10 d, with evaluation on d 1, 3, 5, 7, and 10. Fifty-four steaks were evaluated on each day by a five-member trained panel for visual color (lean color and discoloration) and were also analyzed with a Minolta Chroma Meter CR-310 for L* and a* values (lightness and redness, respectively). Chemical properties measured included percentage of metmyoglobin formation and fat content. Visual color scores did not differ (P > 0.05) at d 1 and 3 with respect to all quality grades, but decreased after d 3, with a greater reduction (P < 0.05) in high Choice steaks for both lean color and discoloration. The low Choice steaks packaged in MAP displayedhigher (P < 0.05) lean color scores and less (P < 0.05) discoloration at d 7 and 10 than did Select and high Choice steaks. Redness (a*) values also decreased (P < 0.05) after d 3, whereas (lightness) L* values declined (P < 0.05) from d 1 to 5. The high Choice steaks had higher (P < 0.05) metmyoglobin content than low Choice and Select steaks, but packaging had no effect (P > 0.05) on metmyoglobin content. Muscle type did affect metmyoglobin content; however, the metmyoglobin content of the SM was greatest (P < 0.05), followed by the BF, with the ST having the lowest (P < 0.05) metmyoglobin formation. Results indicate that low Choice steaks react the best in MAP, and the ST maintained greater storage characteristics regardless of quality grade or packaging.