PMID- 23148250
OWN - NLM
STAT- MEDLINE
DCOM- 20130917
LR  - 20141120
IS  - 1525-3163 (Electronic)
IS  - 0021-8812 (Linking)
VI  - 91
IP  - 2
DP  - 2013 Feb
TI  - Effectiveness of USDA instrument-based marbling measurements for categorizing 
      beef carcasses according to differences in longissimus muscle sensory attributes.
PG  - 1024-34
LID - 10.2527/jas.2012-5514 [doi]
AB  - This study quantified relationships between USDA instrument marbling measurements 
      and LM sensory attributes (tenderness, flavor, juiciness), and shear force. 
      Heifer (n = 390) and steer (n = 328) carcasses (all A-maturity) were selected at 
      4 beef processing plants in Colorado, Kansas, Nebraska, and Texas to represent 7 
      marbling degrees: traces (TR), slight (SL), small (SM), modest (MT), moderate 
      (MD), slightly abundant (SA), and moderately abundant (MA). Classification into 
      marbling groups was based on marbling scores determined using USDA-approved VBG 
      2000 grading systems. Strip loin steaks were obtained from both sides of each 
      carcass and aged for 14 d. One steak was used to obtain Warner-Bratzler shear 
      force (WBSF) and slice shear force (SSF) measurements. The other steak was 
      evaluated by a trained sensory panel for juiciness, tenderness, intensity of 
      flavors characterized as meaty/brothy, buttery/beef fat, bloody/serumy, 
      livery/organy, and grassy; and overall sensory experience (negative or positive). 
      Instrument marbling score explained 45%, 40%, 32%, 71%, and 61% of the observed 
      variation in panel ratings for juiciness, tenderness, meaty/brothy flavor 
      intensity, buttery/beef fat flavor intensity, and overall sensory experience, 
      respectively. Increased degree of marbling resulted in steaks having greater (P < 
      0.001) juiciness (MA > SA > MD > MT > SM > SL = TR), meaty/brothy flavor (MA = SA 
      > MD = MT > SM > SL > TR), and buttery/beef fat flavor (MA > SA > MD > MT > SM > 
      SL > TR). Steak tenderness also increased (P < 0.001) as marbling degree 
      increased; however, tenderness differences among marbling degrees differed for 
      steers (MA = SA > MD = MT > SM > SL = TR) and heifers (MA = SA > MD > MT > SM > 
      SL > TR). Steaks produced by steers had lower (P < 0.05) WBSF and SSF values, and 
      were rated as more tender by sensory panelists than steaks produced by heifers, 
      but the effect of sex on panel tenderness was significant only among steaks with 
      TR marbling. Results of this study showed that instrument-based classification of 
      beef carcasses, according to differences in marbling, effectively identified 
      subsequent differences in strip loin steak sensory performance. Nearly all (98 to 
      99%) steaks with MA or SA marbling, and most (between 80% and 90%) steaks with MD 
      and MT marbling, received positive ratings for overall sensory experience. In 
      comparison, 62% of SM steaks, 29% of SL steaks, and 15% of TR steaks received 
      positive sensory experience ratings.
FAU - Emerson, M R
AU  - Emerson MR
AD  - Department of Animal Sciences, Colorado State University, Fort Collins 
      80523-1171, USA.
FAU - Woerner, D R
AU  - Woerner DR
FAU - Belk, K E
AU  - Belk KE
FAU - Tatum, J D
AU  - Tatum JD
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20121112
PL  - United States
TA  - J Anim Sci
JT  - Journal of animal science
JID - 8003002
SB  - IM
MH  - Animals
MH  - Cattle
MH  - Consumer Behavior
MH  - Meat/*standards
MH  - Muscle, Skeletal/*physiology
MH  - United States
MH  - United States Department of Agriculture/*standards
EDAT- 2012/11/14 06:00
MHDA- 2013/09/18 06:00
CRDT- 2012/11/14 06:00
PHST- 2012/11/14 06:00 [entrez]
PHST- 2012/11/14 06:00 [pubmed]
PHST- 2013/09/18 06:00 [medline]
AID - jas.2012-5514 [pii]
AID - 10.2527/jas.2012-5514 [doi]
PST - ppublish
SO  - J Anim Sci. 2013 Feb;91(2):1024-34. doi: 10.2527/jas.2012-5514. Epub 2012 Nov 12.