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Consumer assessment and fatty acid analysis of beef strip steaks of similar tenderness with varying marbling levels
Abstracts
to CON lean. After 5 d of display, no differences (P N 0.05) in objective lean color measurements were observed between AOX and CON. While all values indicated discoloration with display, AOX packages maintained superior redness (increased a*, saturation index, and oxymyoglobin values; P b 0.05) when compared to CON packages at 8, 10, 12, and 15 d of display. Likewise, trained panelist color scores indicate that a treatment effect was first apparent in packages displayed for 1 d after 8 d of dark storage. Trained palatability evaluations indicated less desirable beef flavor (P b 0.05) and increased off-flavors (P b 0.05) as storage and display lengthened. Antioxidant treatment had minimal influence on the deterioration of beef palatability (flavor, P = 0.52; off-flavor, P = 0.73). Aerobic plate counts and TBARs increased (P b 0.05) with storage and display, but were generally reduced (P b 0.05) in AOX versus CON ground beef. Conclusion: Overall, these data suggest that while storage and display propagate the deterioration of ground beef, color stability in a HI-OX packaging system can be enhanced with the use of a natural antioxidant blend.
469
percentage to both, SEL and HOLSEL, but, was rated the lowest of all treatments in flavor liking (P b 0.05). With WBSF being standardized, juiciness was greatly correlated to tenderness ratings by consumers (r = 0.93, P b 0.01) compared to flavor liking (r = 0.88, P b 0.01). Consumer overall liking was highly correlated (P b 0.01) with tenderness (r = 0.92), juiciness (r = 0.93) and flavor liking (r = 0.96). Grassfinished, ST, SEL, and HOLSEL had the lowest concentration of total SFA and total MUFA (P b 0.05). Total SFA (r = 0.75, P b 0.01) and total MUFA (r = 0.77, P b 0.01) were positively correlated to flavor rating by consumer. This was most likely due to a residual effect of increasing fat levels from the different treatments. Conclusion: In this study 5.5% fat was shown to be a critical threshold for consumer acceptability, with percent consumer acceptability decreasing significantly (P b 0.05) with lower fat levels. Results from this study showed that increased fat levels positively affected tenderness, juiciness, flavor and overall liking consumer ratings. Keywords: Beef, Consumer, Fat, Flavor, Marbling, Strip loin steaks
Keywords: Beef, Color stability, Modified atmosphere package, Natural antioxidant
doi:10.1016/j.meatsci.2013.07.100
doi:10.1016/j.meatsci.2013.07.099
62 Consumer assessment and fatty acid analysis of beef strip steaks of similar tenderness with varying marbling levels C. Corbin⁎, M. Miller, T. O'Quinn, T. Dinh, J. Legako, A. Garmyn, M. Hunt, C. Brooks, TTU, Lubbock, United States
63 Nutrient comparison for enhanced and non-enhanced dark meat chicken J.R. Williamsa,⁎, J.M. Roselanda, J.C. Howea, K.Y. Pattersona, L.D. Thompsonb, A.M. Lunab, aNutrient Data Laboratory, USDA-BHNRC, Beltsville, United States, bAnimal Sciences, Texas Tech University, Lubbock, United States
Objectives: A consumer study was conducted to measure the effects of varying marbling levels on consumer assessment of strip loin steaks. Strip loins were aged to produce WBSF values less than 3.4 kg to minimize the effect of tenderness on consumer evaluation of flavor. Total SFA, MUFA and PUFA were quantified to determine the effect on flavor liking. Materials and methods: Strip loins (n = 60) were selected by trained personnel to equally represent USDA Prime (PR), High Choice (HC; upper 1/3 choice), Low Choice (LC; lower 1/3 Choice), Select (SEL) and Standard (ST). In addition, strip loins (n = 24) were sourced from a foodservice distributor to represent USDA Top Choice and Select grades from Holsteins (HOLTC and HOLSEL, respectively). In addition, 4 Australian Wagyu (AUWA) and 7 American Wagyu (AMWA) strips were obtained from Australian and American Wagyu distributors. Moreover, 10 strip loins were sourced from a retailer to represent Grass-finished beef (GR). All strip loins were aged 28 d, except 48 d for GR. Proximate analysis was conducted on all strip loins to determine percentage fat, protein, moisture, and collagen; fat percentages that represented the preferred USDA grade were selected for use in consumer evaluations. Strip loins were fabricated into 2.5-cm thick steaks and further processed into 5 × 5 cm pieces. Each steak was cooked on an electric clamshell grill for 5 min at a grill surface temperature of 225 °C. Consumers (n = 120) were served one sample from each treatment. Each sample was evaluated for tenderness, juiciness, flavor, and overall liking on a 10-cm, verbally anchored linescale. Each palatability trait was also rated as either acceptable or unacceptable. Overall quality of each sample was rated as unsatisfactory, good everyday quality, better than everyday quality, or premium quality. Lipids were extracted from raw steaks, derivatized to FAME and analyzed by gas chromatography (mg/g). Results: Each palatability trait increased in rating, was considered acceptable, and percentage of samples perceived premium quality increased as fat content increased (P b 0.05). However, AUWA and GR did not follow this trend. Also, no differences were observed among AMWA and PR for all palatability factors (P b 0.05). GR had a similar fat
Objectives: According to a recent CDC report, most of the U.S. population consumes sodium in excess of daily guidelines. The mean daily sodium consumption was 3266 mg (excluding salt added at the table), while the national guidelines are b2300 mg sodium overall and 1500 mg for specific populations. Forty-four percent of sodium consumed came from 10 food categories. For the majority of these categories, N70% of the sodium consumed came from foods including poultry available at the retail stores. In today's market, 40% of poultry products are enhanced including dark meat chicken (drumsticks and thighs). Solutions for enhancement include water, salts, and other flavorings to preserve taste and tenderness. The two objectives of this study are to evaluate the effect of enhancement on the mineral content of enhanced and non-enhanced raw drumsticks and thighs available in the retail market, and to update the raw nutrient profiles of non-enhanced and enhanced dark meat chicken data in the USDA National Nutrient Database for Standard Reference (SR). Materials and methods: Six non-enhanced and four enhanced raw drumsticks, as well as six non-enhanced and five enhanced chicken thighs, were purchased from 12 retail outlets using a nationwide sampling plan developed for USDA's National Food and Nutrient Analysis Program. Skin, bone and connective tissue were removed from each drumstick and thigh. Dark meat from each cut type was homogenized separately prior to nutrient analyses. Skin was homogenized and analyzed for nutrient analyses. Nutrient values for proximate composition and minerals were determined by commercial laboratories using validated AOAC methodologies. Quality assurance was monitored using commercial reference materials, in-house control materials, and random duplicate samples. Results: Nutrient values for non-enhanced and enhanced chicken drumsticks and thighs were compared using the Wilcoxon Rank Sum Test and Factorial ANOVA (p b 0.05). In enhanced raw chicken drumsticks and thighs, moisture (77 mg), iron (0.65 mg), phosphorus (160 mg), potassium (215 mg) and magnesium (18 mg) were significantly greater (p b 0.05) when compared
to CON lean. After 5 d of display, no differences (P N 0.05) in objective lean color measurements were observed between AOX and CON. While all values indicated discoloration with display, AOX packages maintained superior redness (increased a*, saturation index, and oxymyoglobin values; P b 0.05) when compared to CON packages at 8, 10, 12, and 15 d of display. Likewise, trained panelist color scores indicate that a treatment effect was first apparent in packages displayed for 1 d after 8 d of dark storage. Trained palatability evaluations indicated less desirable beef flavor (P b 0.05) and increased off-flavors (P b 0.05) as storage and display lengthened. Antioxidant treatment had minimal influence on the deterioration of beef palatability (flavor, P = 0.52; off-flavor, P = 0.73). Aerobic plate counts and TBARs increased (P b 0.05) with storage and display, but were generally reduced (P b 0.05) in AOX versus CON ground beef. Conclusion: Overall, these data suggest that while storage and display propagate the deterioration of ground beef, color stability in a HI-OX packaging system can be enhanced with the use of a natural antioxidant blend.
469
percentage to both, SEL and HOLSEL, but, was rated the lowest of all treatments in flavor liking (P b 0.05). With WBSF being standardized, juiciness was greatly correlated to tenderness ratings by consumers (r = 0.93, P b 0.01) compared to flavor liking (r = 0.88, P b 0.01). Consumer overall liking was highly correlated (P b 0.01) with tenderness (r = 0.92), juiciness (r = 0.93) and flavor liking (r = 0.96). Grassfinished, ST, SEL, and HOLSEL had the lowest concentration of total SFA and total MUFA (P b 0.05). Total SFA (r = 0.75, P b 0.01) and total MUFA (r = 0.77, P b 0.01) were positively correlated to flavor rating by consumer. This was most likely due to a residual effect of increasing fat levels from the different treatments. Conclusion: In this study 5.5% fat was shown to be a critical threshold for consumer acceptability, with percent consumer acceptability decreasing significantly (P b 0.05) with lower fat levels. Results from this study showed that increased fat levels positively affected tenderness, juiciness, flavor and overall liking consumer ratings. Keywords: Beef, Consumer, Fat, Flavor, Marbling, Strip loin steaks
Keywords: Beef, Color stability, Modified atmosphere package, Natural antioxidant
doi:10.1016/j.meatsci.2013.07.100
doi:10.1016/j.meatsci.2013.07.099
62 Consumer assessment and fatty acid analysis of beef strip steaks of similar tenderness with varying marbling levels C. Corbin⁎, M. Miller, T. O'Quinn, T. Dinh, J. Legako, A. Garmyn, M. Hunt, C. Brooks, TTU, Lubbock, United States
63 Nutrient comparison for enhanced and non-enhanced dark meat chicken J.R. Williamsa,⁎, J.M. Roselanda, J.C. Howea, K.Y. Pattersona, L.D. Thompsonb, A.M. Lunab, aNutrient Data Laboratory, USDA-BHNRC, Beltsville, United States, bAnimal Sciences, Texas Tech University, Lubbock, United States
Objectives: A consumer study was conducted to measure the effects of varying marbling levels on consumer assessment of strip loin steaks. Strip loins were aged to produce WBSF values less than 3.4 kg to minimize the effect of tenderness on consumer evaluation of flavor. Total SFA, MUFA and PUFA were quantified to determine the effect on flavor liking. Materials and methods: Strip loins (n = 60) were selected by trained personnel to equally represent USDA Prime (PR), High Choice (HC; upper 1/3 choice), Low Choice (LC; lower 1/3 Choice), Select (SEL) and Standard (ST). In addition, strip loins (n = 24) were sourced from a foodservice distributor to represent USDA Top Choice and Select grades from Holsteins (HOLTC and HOLSEL, respectively). In addition, 4 Australian Wagyu (AUWA) and 7 American Wagyu (AMWA) strips were obtained from Australian and American Wagyu distributors. Moreover, 10 strip loins were sourced from a retailer to represent Grass-finished beef (GR). All strip loins were aged 28 d, except 48 d for GR. Proximate analysis was conducted on all strip loins to determine percentage fat, protein, moisture, and collagen; fat percentages that represented the preferred USDA grade were selected for use in consumer evaluations. Strip loins were fabricated into 2.5-cm thick steaks and further processed into 5 × 5 cm pieces. Each steak was cooked on an electric clamshell grill for 5 min at a grill surface temperature of 225 °C. Consumers (n = 120) were served one sample from each treatment. Each sample was evaluated for tenderness, juiciness, flavor, and overall liking on a 10-cm, verbally anchored linescale. Each palatability trait was also rated as either acceptable or unacceptable. Overall quality of each sample was rated as unsatisfactory, good everyday quality, better than everyday quality, or premium quality. Lipids were extracted from raw steaks, derivatized to FAME and analyzed by gas chromatography (mg/g). Results: Each palatability trait increased in rating, was considered acceptable, and percentage of samples perceived premium quality increased as fat content increased (P b 0.05). However, AUWA and GR did not follow this trend. Also, no differences were observed among AMWA and PR for all palatability factors (P b 0.05). GR had a similar fat
Objectives: According to a recent CDC report, most of the U.S. population consumes sodium in excess of daily guidelines. The mean daily sodium consumption was 3266 mg (excluding salt added at the table), while the national guidelines are b2300 mg sodium overall and 1500 mg for specific populations. Forty-four percent of sodium consumed came from 10 food categories. For the majority of these categories, N70% of the sodium consumed came from foods including poultry available at the retail stores. In today's market, 40% of poultry products are enhanced including dark meat chicken (drumsticks and thighs). Solutions for enhancement include water, salts, and other flavorings to preserve taste and tenderness. The two objectives of this study are to evaluate the effect of enhancement on the mineral content of enhanced and non-enhanced raw drumsticks and thighs available in the retail market, and to update the raw nutrient profiles of non-enhanced and enhanced dark meat chicken data in the USDA National Nutrient Database for Standard Reference (SR). Materials and methods: Six non-enhanced and four enhanced raw drumsticks, as well as six non-enhanced and five enhanced chicken thighs, were purchased from 12 retail outlets using a nationwide sampling plan developed for USDA's National Food and Nutrient Analysis Program. Skin, bone and connective tissue were removed from each drumstick and thigh. Dark meat from each cut type was homogenized separately prior to nutrient analyses. Skin was homogenized and analyzed for nutrient analyses. Nutrient values for proximate composition and minerals were determined by commercial laboratories using validated AOAC methodologies. Quality assurance was monitored using commercial reference materials, in-house control materials, and random duplicate samples. Results: Nutrient values for non-enhanced and enhanced chicken drumsticks and thighs were compared using the Wilcoxon Rank Sum Test and Factorial ANOVA (p b 0.05). In enhanced raw chicken drumsticks and thighs, moisture (77 mg), iron (0.65 mg), phosphorus (160 mg), potassium (215 mg) and magnesium (18 mg) were significantly greater (p b 0.05) when compared