Bakker Christina E, Egolf Samantha R, O'Sullivan Lydia M, Cox Ryan B, Rode-Atkins Heather R, Blair Amanda D, Underwood Keith R, Grubbs J Kyle
Department of Animal Science, South Dakota State University, Brookings, SD 57007, USA.
Department of Animal Science, University of Minnesota, St. Paul, MN 55108, USA.
Foods. 2024 Mar 21;13(6):961. doi: 10.3390/foods13060961.
The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296-341 kg), middleweight (MW; 386-432 kg), or heavyweight (HW; 466-524 kg) carcasses with USDA Choice (LC) or USDA Select (SEL) quality grades were used in this study. Carcasses were tracked through fabrication and the semitendinosus, chuck roll, and strip loin were collected and fabricated into eye of round, Denver cut, and strip loin steaks, respectively, for consumer sensory evaluation. USDA Select MW Denver cut steaks had increased overall liking and texture liking scores and were more tender and juicier than the SEL LW steaks ( ≤ 0.02). USDA Select MW strip loin steaks had increased overall and flavor liking scores and were more tender than the SEL LW steaks ( ≤ 0.02). USDA Choice MW eye of round steaks had increased overall, flavor, and texture liking scores and were juicier than the LW eye of round steaks ( ≤ 0.04). The steaks evaluated in this study were differentially impacted by HCW and little to no clear pattern of effects could be determined across cut or quality grade. Additional research is needed to determine the most acceptable HCW from a consumer perspective.
本研究的目的是调查牛肉热胴体重（HCW）对消费者感官特性的影响。根据美国农业部质量等级和HCW选择了116头牛胴体。本研究使用了美国农业部精选级（LC）或美国农业部标准级（SEL）的轻量级（LW；296 - 341千克）、中量级（MW；386 - 432千克）或重量级（HW；466 - 524千克）的胴体。跟踪胴体的加工过程，收集半腱肌、肩胛里脊和腰大肌，分别加工成圆切牛排、丹佛牛排和腰大肌牛排，用于消费者感官评价。美国农业部标准级中量级丹佛牛排的总体喜好度和质地喜好度得分更高，比标准级轻量级牛排更嫩、多汁（≤0.02）。美国农业部标准级中量级腰大肌牛排的总体和风味喜好度得分更高，比标准级轻量级牛排更嫩（≤0.02）。美国农业部精选级中量级圆切牛排的总体、风味和质地喜好度得分更高，比轻量级圆切牛排多汁（≤0.04）。本研究中评估的牛排受HCW的影响不同，在不同切块或质量等级之间几乎无法确定明确的影响模式。需要进一步研究以从消费者角度确定最可接受的HCW。
