Consumer sensory evaluations of aging effects on beef quality

Journal of Food Science

Volumn 73, Issue 1, 2008, Pages

  Brewer, S ^a   Novakofski, J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Quality; Tenderness; Warner Bratzler shear

Indexed keywords

LIPID; WATER;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CLASSIFICATION; CONSUMER; FOOD HANDLING; HUMAN; MEAT; METABOLISM; METHODOLOGY; PH; QUALITY CONTROL; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TIME;

ANIMALS; CATTLE; CONSUMER SATISFACTION; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; LIPIDS; MEAT; MUSCLE, SKELETAL; QUALITY CONTROL; TEMPERATURE; TIME FACTORS; WATER;

BOS;

EID: 38349059677     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00575.x     Document Type: Article

References (36)

1. Aalhus JL, Jeremiah LE, Dugan MER, Larsen IL, Gibson LL. 2004. Establishment of consumer thresholds for beef quality attributes. Can J Anim Sci 84 : 631 8.
2. [AOAC] Assn. of Official Analytical Chemists. 1995. Method 983.18A. Official methods of analysis. 16th ed. Arlington, Va AOAC.
3. Boleman SJ, Boleman SL, Miller RK, Taylor JF, Cross HR, Wheeler TL, Koohmaraie M, Shackelford SD, Miller MF, West RL. 1997. Consumer evaluation of beef of known categories of tenderness. J Anim Sci 75 : 1521 4.
4. Bourne MC. 1992. Calibration of rheological techniques used for foods. J Food Eng 16 : 151 63.
5. Brooks JC, Belaw JB, Griffin DB, Gwartney BL, Hale DS, Henning WR, Johnson DD, Morgan JB, Parrish FC, Reagan JO. 2000. National beef tenderness survey 1998. J Anim Sci 78 : 1852 60.
6. Bruce HL, Beilken SL, Leppard P. 2005. Textural descriptions of cooked steaks from bovine M. longissimus thoracis et lumborum from different production and aging regimes. J Food Sci 70 : S309 16.
7. Cross HR, Berry BW, Wells LH. 1980. Effects of fat level and source on the chemical, sensory, and cooking properties of ground beef patties. J Food Sci 45 : 791 3.
8. Dikeman ME, Pollak EJ, Zhang Z, Moser DW, Gill CA, Dressler EA. 2005. 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. J Anim Sci 83 : 2461 7.
9. El-Magoli SB, Laroia S, Hansen PMT. 1996. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci 42 : 179 93.
10. Feuz DM, Umberger WJ, Calkins CR, Sitz B. 2004. U.S. consumers' willingness to pay for flavor and tenderness in steaks as determined with an experimental auction. J Agric Res Econ 29 : 501 16.
11. Ford G, Hastak M, Mitra A, Ringold DJ. 1996. Can consumers interpret nutrition information in the presence of a health claim? A laboratory investigation. J Public Policy Market 15 : 16 27.
12. George MH, Tatum JD, Belk KE, Smith GC. 1999. An audit of retail beef loin steak tenderness conducted in eight U.S. cities. J. Anim. Sci. 77 (7 1735 41.
13. Gerrits WJJ, Schrama JW, Tamminga S, Verstegen MWA. 1998. Effect of protein and protein-free energy intake on myofibrillar protein degradation in preruminant calves of 120 and 200 kilograms of live weight. J Anim Sci 76 : 1364 70.
14. Gorraiz C, Beriain MJ, Chasco J, Insausti K. 2002. Effect of aging time on volatile compounds, odor, and flavor of cooked beef from Pirenaica and Friesian bulls and heifers. J Food Sci 67 : 916 22.
15. Kerth CR, Miller MF, Ramsey CB. 1995. Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem. J Anim Sci 73 : 750 6.
16. Koohmaraie M, Kent MP, Shackelford SD, Veiseth E, Wheeler TL. 2002. Meat tenderness and muscle growth: is there any relationship. Meat Sci 62 : 345 52.
17. Lorenzen CL, Miller RK, Taylor JF, Neely TR, Tatum JD, Wise JW, Buyck MJ, Reagan JO, Savell JW. 2003. Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values. J Anim Sci 81 : 143 9.
18. Matsuishi M, Igeta M, Takeda S, Okitani A. 2006. Sensory factors contributing to the identification of the animal species of meat. J Food Sci 69 : S218 21.
19. Mazis MB, Raymond MA. 1997. Consumer perceptions of health claims in advertisements and on food labels. J Consumer Affairs 31 : 10 27.
20. Meilgaard M, Civille GS, Carr BT. 1999. Measuring responses. In : Sensory evaluation techniques 3rd ed., Boca Raton, Fla. : CRC Press. p 43 56.
21. Miller MF, Carr MA, Ramsey CB, Crockett KL, Hoover LC. 2001. Consumer thresholds for establishing the value of beef tenderness. J Anim Sci 79 : 3062 8.
22. Morgan JB, Savell JW, Hale DS, Miller RK, Griffin DB, Cross HR, Shackelford SC. 1991. National beef tenderness survey. J Anim Sci 69 : 3274 83.
23. Mottram DS, Edwards RA, MacFie HJH 1982. A comparison of the flavor volatiles from cooked beef and pork meat systems. J Sci Food Ag 33 : 934 44.
24. NAMP. 1997. The meat buyers guide. Reston, Va. : North American Meat Processors Assn.
25. Novakofski J, Brewer MS. 2006. The paradox of toughening during the aging of tender steaks. J Food Sci 71 : S473 9.
26. Novakofski J, Park S, Bechtel PJ, McKeith FK. 1989. Composition of cooked pork chops. The effect of removing subcutaneous fat before cooking. J Food Sci 54 : 15 7.
27. Olsen SO. 1999. Strength and conflicting valence in the measurement of food attitudes and preferences. Food Qual Prefer 10 : 483 94.
28. Pearson AM, Young RB. 1989. Muscle and meat biochemistry, San Diego, Calif. : Academic Press.
29. Robbins K, Jensen J, Ryan KJ, Homco-Ryan C, McKeith FK, Brewer MS. 2003. Consumer attitudes towards beef and acceptability of enhanced beef. Meat Sci 652 : 721 9.
30. SAS. 2003. SAS user's guide. Cary, N.C. : SAS Inst. Inc.
31. Spanier AM, Flores M, McMillin KW, Bidner TD. 1997. The effect of post mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors. Food Chem 59 : 531 8.
32. Stetzer AJ, Tucker E, Brewer MS. 2007a. Quality changes in various beef muscles enhanced prior to aging. I. Gluteus medis, Intraspinatus, Psoas major, Rectus femoris, and Teres major muscles enhanced prior to aging. J Food Sci 72 (4 S242 6.
33. Stetzer AJ, Tucker E, McKeith FK, Brewer MS. 2007b. Quality changes in various beef muscles enhanced prior to aging. II. Complexus, Serratus ventralis, Vastus lateralis, Vastus medialis and Longissimus dorsi muscles. J Food Sci. In press.
34. Stolowski GD, Baird BE, Miller RK, Savell JW, Sams AR, Taylor JF, Sanders JO, Smith SB. 2006. Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses. Meat Sci 73 : 475 83.
35. Wicklund SE, Homco-Ryan C, Ryan KJ, McKeith FK, McFarlane BJ, Brewer MS. 2005. Aging and enhancement effects on quality characteristics of beef strip steaks. J Food Sci 70 : S242 8.
36. Zgur S, Cepon M, Cepin S. 2003. Influence of growth rate in two growth periods on intramuscular connective tissue and palatability traits of beef. Czech J Anim Sci 48 : 113 9.