The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
Mohammad Koohmaraie - One of the best experts on this subject based on the ideXlab platform.
-
trained Sensory Panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum packaged frozen ground beef patties
Journal of Animal Science, 1999Co-Authors: Tommy L. Wheeler, Steven D. Shackelford, Mohammad KoohmaraieAbstract:: The objectives for this experiment were to determine the effects of gamma irradiation on 1) the palatability of vacuum-packaged frozen ground beef patties by trained Sensory Panel and 2) consumer evaluation of the taste of hamburgers made with those patties. Boxes (4.5 kg) of frozen (-28 degrees C) ground beef patties (113.4 g/patty, 19% fat) from a commercial supplier were irradiated at a commercial gamma irradiation facility at one of three levels (0, 3.0, or 4.5 kGy). All boxes were stored at 28 degrees C for 27 to 29 d after irradiation before evaluation by a trained descriptive attribute Sensory Panel and for 62 to 104 d after irradiation before consumer evaluation. The trained Panel evaluated grilled patties for ground beef aroma intensity, off-aroma, and off-flavor on 4-point scales (4 = intense, none, and none; 1 = none, intense, and intense, respectively) and ground beef flavor intensity, tenderness, and juiciness on 8-point scales (8 = extremely intense, tender, or juicy; 1 = extremely bland, tough, or dry). Control patties had more intense (P .05) in any Sensory trait between frozen ground beef patties treated with 3.0 or 4.5 kGy of gamma irradiation. There were no differences (P>.05) among treatments for tenderness (6.3, 6.6, and 6.7) or juiciness ratings (5.7, 5.9, and 5.9), respectively, for 0, 3.0, and 4.5 kGy. The consumers evaluated taste of a hamburger that included their choice of condiments on a 10-point scale (10 = excellent; 1 = terrible). Hamburgers made with patties treated with 4.5 kGy were rated lower (P<.05) in taste than hamburgers made with either control patties or those treated with 3.0 kGy (6.5, 6.6, and 6.2, respectively, for 0, 3.0, and 4.5 kGy); however, all doses were rated at some level of "fair." These results imply that hamburgers made from ground beef patties irradiated under the conditions of this experiment would encounter little, if any, consumer acceptance problems at the 3.0 kGy dose and only slightly greater problems at the 4.5 kGy dose.
-
Trained Sensory Panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
Journal of Animal Science, 1999Co-Authors: Tommy L. Wheeler, Steven D. Shackelford, Mohammad KoohmaraieAbstract:: The objectives for this experiment were to determine the effects of gamma irradiation on 1) the palatability of vacuum-packaged frozen ground beef patties by trained Sensory Panel and 2) consumer evaluation of the taste of hamburgers made with those patties. Boxes (4.5 kg) of frozen (-28 degrees C) ground beef patties (113.4 g/patty, 19% fat) from a commercial supplier were irradiated at a commercial gamma irradiation facility at one of three levels (0, 3.0, or 4.5 kGy). All boxes were stored at 28 degrees C for 27 to 29 d after irradiation before evaluation by a trained descriptive attribute Sensory Panel and for 62 to 104 d after irradiation before consumer evaluation. The trained Panel evaluated grilled patties for ground beef aroma intensity, off-aroma, and off-flavor on 4-point scales (4 = intense, none, and none; 1 = none, intense, and intense, respectively) and ground beef flavor intensity, tenderness, and juiciness on 8-point scales (8 = extremely intense, tender, or juicy; 1 = extremely bland, tough, or dry). Control patties had more intense (P .05) in any Sensory trait between frozen ground beef patties treated with 3.0 or 4.5 kGy of gamma irradiation. There were no differences (P>.05) among treatments for tenderness (6.3, 6.6, and 6.7) or juiciness ratings (5.7, 5.9, and 5.9), respectively, for 0, 3.0, and 4.5 kGy. The consumers evaluated taste of a hamburger that included their choice of condiments on a 10-point scale (10 = excellent; 1 = terrible). Hamburgers made with patties treated with 4.5 kGy were rated lower (P
-
relationship between shear force and trained Sensory Panel tenderness ratings of 10 major muscles from bos indicus and bos taurus cattle
Journal of Animal Science, 1995Co-Authors: S D Shackelford, Tommy L. Wheeler, Mohammad KoohmaraieAbstract:: The present experiments were conducted to determine 1) the relationship between shear force and overall tenderness of 10 major beef muscles, 2) the effect of Bos indicus inheritance on the tenderness of various beef muscles, 3) whether differences in tenderness between genotype are affected by method of cookery, and 4) the relationship between tenderness of the longissimus and tenderness of other muscles. To meet the first objective, shear force and trained Sensory Panel overall tenderness were determined for psoas major (PM), infraspinatus (IS), triceps brachii (TB), longissimus (LD), semitendinosus (ST), gluteus medius (GM), supraspinatus (SS), biceps femoris (BF), semimembranosus (SM), and quadriceps femoris (QF) steaks from grain-fed steer carcasses (n = 16). Shear force did not accurately reflect differences among muscles in overall tenderness. To accomplish the remaining objectives, muscles were removed from grain-fed Bos taurus x Bos taurus (n = 31) and Bos indicus x Bos taurus (n = 18) steer carcasses and aged until 14 d postmortem. Shear force of LD, TB, SS, BF, and QF steaks and QF, BF, TB, and LD roasts was higher (P < .05) for progeny of Bos indicus sires than for progeny of Bos taurus sires. Shear force differences among genotypes were reduced slightly by roasting. Shear force of LD was not highly related to shear force of other muscles. Thus, systems that accurately predict the tenderness of LD of a carcass will likely do little to predict the tenderness of other muscles.
-
the relationship of muscle fibre size to tenderness of beef
Meat Science, 1991Co-Authors: John D. Crouse, Mohammad Koohmaraie, S D SeidemanAbstract:Steaks were removed from loins of beef carcasses at 1, 3, 6 or 14 days post mortem for fragmentation index (MFI), Warner-Bratzler Shear Force (SF) and Sensory Panel tenderness evaluation. Also, after 1 day of storage, samples were removed for histological observations. Greatest improvement in tenderness, SF and MFI occurred within the first 6 days of storage. Sensory Panel tenderness was correlated (P < 0·01) with SF and MFI. Average muscle fibre size was correlated (P < 0·01) with tenderness and SF at days 1 and 3, but not at days 6 and 14. Evidently, muscle fibre size is important to tenderness prior to post-mortem storage of meat and proteolysis, but becomes less of a factor in tenderness after 6 days of storage.
J C Brooks - One of the best experts on this subject based on the ideXlab platform.
-
assessment of objective measures of beef steak juiciness and their relationships to Sensory Panel juiciness ratings
Journal of Animal Science, 2017Co-Authors: L W Lucherk, T G Oquinn, J F Legako, R J Rathmann, J C Brooks, M F MillerAbstract:: The objective of this study was to evaluate multiple instrumental measures of beef juiciness and determine their relationships with Sensory Panel juiciness ratings. Treatments were selected to maximize variation in juiciness and included 5 USDA quality grades (Prime, upper two-thirds Choice, lower one-third Choice, Select, and Standard) as well as 2 enhanced Select treatments (112 and 107% of the initial raw weight) and were prepared to 3 degrees of doneness (DOD; rare [66°C], medium [71°C], and well done [77°C]). A total of 21 objective measures of raw samples were evaluated and included marbling level, CIE color values, pH, water activity, proximate composition, and multiple measures of water-holding capacity. Also, 17 objective measures were evaluated for cooked beef samples and included cooking loss, drip loss, and compression-based methods used to quantify expressible moisture. These measures were compared with results from a previous Sensory study to evaluate the relationship between the various objective measures and Sensory Panel juiciness ratings. Differences ( < 0.05) were found among quality treatments for many of the measures evaluated, with the greatest differences occurring for many of the measures among samples cooked to different DOD. Of all the objective measures evaluated, protein percentage, cooking loss, and pressed juice percentage (PJP) were most closely associated ( < 0.05) with consumer juiciness ratings ( = -0.55, = -0.51, and = 0.45, respectively). Additionally, cooking loss and PJP were more closely associated ( < 0.05) with trained Sensory Panel initial and sustained juiciness ratings than all other measures evaluated. Regression analysis revealed that PJP explained ( < 0.05) 20, 48, and 45% of the variation in consumer, trained Panel initial, and trained Panel sustained juiciness scores, respectively. This was a greater percentage of the variation than slice shear force explained ( < 0.05) in trained Sensory Panel initial (39%) and sustained tenderness ratings (40%) and similar to the amount explained (26%) in consumer tenderness ratings. These results indicate PJP was a better predictor of Sensory Panel juiciness scores than all traits evaluated other than the cooking loss of steaks evaluated by Sensory Panelists. Pressed juice percentage explained a similar or greater amount of variation in Sensory Panel scores as slice shear force, indicating PJP as a potential industry standard for objective juiciness evaluation.
-
national beef tenderness survey 2010 warner bratzler shear force values and Sensory Panel ratings for beef steaks from united states retail and food service establishments
Journal of Animal Science, 2013Co-Authors: M R Guelker, J C Brooks, A N Haneklaus, Chad Carr, R J Delmore, D B Griffin, D S Hale, K B Harris, G G Mafi, D D JohnsonAbstract:The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer Sensory Panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P < 0.05) WBS values compared with top sirloin steaks. Retail top blade steaks and food service top loin steaks received among the greatest (P < 0.05) consumer Sensory Panel ratings compared with the other steaks evaluated. Prime food service rib eye steaks received the greatest ratings (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded rib eye steaks received the lowest ratings (P < 0.05) for like tenderness and tenderness level. The WBS values for food service steaks were greater (P < 0.05) for the Select and ungraded groups compared with the Prime, Top Choice, and Low Choice groups. The WBS values and Sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.
-
National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and Sensory Panel ratings for beef steaks from United States retail and food service establishments
Journal of Animal Science, 2012Co-Authors: M R Guelker, J C Brooks, A N Haneklaus, Chad Carr, R J Delmore, D B Griffin, D S Hale, K B Harris, G G Mafi, D D JohnsonAbstract:The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer Sensory Panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P < 0.05) WBS values compared with top sirloin steaks. Retail top blade steaks and food service top loin steaks received among the greatest (P < 0.05) consumer Sensory Panel ratings compared with the other steaks evaluated. Prime food service rib eye steaks received the greatest ratings (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded rib eye steaks received the lowest ratings (P < 0.05) for like tenderness and tenderness level. The WBS values for food service steaks were greater (P < 0.05) for the Select and ungraded groups compared with the Prime, Top Choice, and Low Choice groups. The WBS values and Sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.
-
injection of sodium chloride sodium tripolyphosphate and sodium lactate improves warner bratzler shear and Sensory characteristics of pre cooked inside round roasts
Meat Science, 2003Co-Authors: M R Mcgee, J C Brooks, K L Henry, J B MorganAbstract:Paired inside rounds (n=30 pairs) were removed from randomly selected USDA Select quality grade carcasses to examine the effects of injecting a solution of sodium lactate, sodium tripolyphosphate, and sodium chloride on Warner–Bratzler shear force, cooking loss, lipid oxidation, and Sensory characteristics of pre-cooked beef. Injected treatments were more tender (P<0.05) than control products, as measured by Warner–Bratzler shear force and consumer Sensory Panel ratings. Injected treatments had lower (P<0.01) cooking and re-heating loss percentages when compared to control samples. Lipid oxidation in injected treated samples was significantly reduced as compared to control meat samples. Results of lipid oxidation also revealed that 14-day samples were less (P<0.01) than 0-day samples. Results of this experiment have shown that injection of this solution enhanced Sensory Panel characteristics, and decreased WBS values and cooking loss.
John A. Unruh - One of the best experts on this subject based on the ideXlab platform.
-
Effects of Enhancement and Degree of Doneness on Trained Sensory Panel Ratings of Beef Strip Loin Steak Palatability
2017Co-Authors: K. R. Vierck, John A. Unruh, K. V. Mckillip, A. K. Wilfong, John M. Gonzalez, Terry A. Houser, Elizabeth A. E. Boyle, Travis G. O’quinnAbstract:ObjectivesTo determine the effect of enhancement on trained Sensory Panel palatability ratings of beef strip loin steaks of three quality grades cooked to three degrees of doneness (DOD).Materials and MethodsUSDA Prime, Low Choice, and Low Select strip loins (n = 72; 24/grade) were used in the study. Within each quality grade, one-half were enhanced to 108% green weight with a water, salt, and alkaline phosphate solution. Strip loins were aged for 21 d, fabricated into 2.5 cm steaks, vacuum packaged, and frozen at -20°C until further analysis. Consecutively cut steaks were paired, with one steak from each pair assigned to trained Sensory Panel evaluation and the other to Warner-Bratzler shear force (WBSF) determination. Steak pairs from each strip loin were assigned to one of three DOD: Rare (60°C), Medium (71°C), and Very Well Done (82°C). Steaks were cooked using clamshell grills and internal temperature was monitored using a thermocouple. Sensory Panelists were trained according to procedures described by the American Meat Science Association Sensory Guidelines (2015) and evaluated samples for initial and sustained juiciness, myofibrillar tenderness, connective tissue amount, overall tenderness, beef identity, beef flavor intensity, salt intensity, and off-flavor intensity on continuous 100 mm line scales with verbal anchors at each end and midpoints.ResultsAmong the 3 quality grades, enhanced steaks were similar (P > 0.05) for initial juiciness, sustained juiciness, myofibrillar tenderness, connective tissue amount, and overall tenderness. Additionally, all enhanced steaks rated higher (P Low Choice > Prime). Enhanced steaks, regardless of quality grade, were similar (P > 0.05) to non-enhanced Prime steaks for initial juiciness, sustained juiciness, myofibrillar tenderness, and overall tenderness. Panelists rated non-enhanced Prime steaks higher (P 0.05) to non-enhanced Low Choice steaks for myofibrillar tenderness, connective tissue amount, and overall tenderness. Additionally, when cooked to Rare, non-enhanced Prime steaks were similar (P > 0.05) to non-enhanced Low Choice steaks for initial juiciness. As DOD increased, Panelists’ ratings for initial juiciness, sustained juiciness, myofibrillar tenderness, and overall tenderness decreased (P Medium > Very Well Done). For instrumental tenderness, all enhanced treatments and non-enhanced Prime steaks had similar (P > 0.05) WBSF values. However, in non-enhanced steaks, Low Select steaks had higher (P < 0.05) WBSF values than either Prime or Low Choice steaks. Moreover, Rare steaks had lower WBSF values (P < 0.05) than Medium and Very Well Done steaks.ConclusionAfter enhancement, palatability traits were unaffected by quality grade, with few differences found among quality grade treatments in enhanced samples. These results indicate enhancement does not provide an additive effect with marbling level for beef palatability traits.
-
mechanical measures of uncooked beef longissimus muscle can predict Sensory Panel tenderness and warner bratzler shear force of cooked steaks
Journal of Animal Science, 2003Co-Authors: R R Timm, John A. Unruh, Michael E Dikeman, Melvin C Hunt, T E Lawrence, John E Boyer, James L MarsdenAbstract:Two experiments were conducted to investigate mechanical measures of tenderness on uncooked USDA Select longissimus muscle as a means to predict Warner-Bratzler shear force (WBSF) and trained Sensory Panel tenderness (SPT) of cooked steaks. In Exp. 1, strip loins (n = 24) were aged 14 d postmortem and fabricated into steaks (2.54 cm). Medial, center, and lateral locations within uncooked steaks were evaluated by a plumb bob device and correlated with WBSF and SPT of cooked steaks. In Exp. 2, 24 strip loins were used to evaluate how well plumb bob and needle probe devices used on uncooked steaks predicted WBSF and SPT of cooked steaks. At 2 d postmortem, two steaks were fabricated from the anterior end. One uncooked steak (2.54 cm) was assigned to the plumb bob treatment and the other uncooked steak (5.08 cm) was assigned to needle probe treatment. At 14 d postmortem, one uncooked steak (5.08 cm) was assigned to needle probe treatment, a second uncooked steak (2.54 cm) was assigned to plumb bob treatment, whereas the remaining steaks (2.54 cm) were cooked and evaluated by a trained Sensory Panel and WBSF device. In Exp. 1, average plumb bob values were negatively correlated (P 0.05). In Exp. 2, regression models to predict SPT from needle probe and plumb bob measurements individually taken at 2 d postmortem had R 2 of 0.54 and 0.51, respectively. Combining needle probe and plumb bob measurements resulted in an R 2 of 0.76; when quadratic terms for both variables were in the model, the R 2 was 0.80. Regressing needle probe and plumb bob measurements at 2 d postmortem with WBSF produced R 2 values of 0.51 and 0.45, respectively. If linear terms of both probes were combined to predict WBSF, the R 2 increased to 0.77. An equation to predict WBSF, including both the linear and quadratic terms of needle probe and plumb bob measurements, resulted in an R 2 of 0.84. Using plumb bob and needle probe devices on uncooked longissimus muscle at 2 d postmortem can predict cooked WBSF and SPT of USDA Select Grade steaks at 14 d postmortem.
-
interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by warner bratzler shear force a descriptive texture profile Sensory Panel and a descriptive attribute Sensory Panel
Journal of Animal Science, 1999Co-Authors: M.m. Otremba, George A. Milliken, Sally L. Stroda, John A. Unruh, Michael E Dikeman, Edgar ChambersAbstract:: The objective of our study was to examine the interrelationships among Warner-Bratzler shear force (WBSF) determinations, evaluation by a highly trained descriptive-texture-profile (DTP) Sensory Panel, and evaluation by a trained descriptive attribute (DA) Sensory Panel as affected by muscle fiber orientation of samples and shear-blade type. Longissimus lumborum and semitendinosus muscles (n = 18 of each) were cut into 2.54-cm steaks, which were cooked to 71 degrees C. Cores were obtained with two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface), used for WBSF determinations with the typical V-shaped blade and modified WBSF determinations with a flat blade, and presented to the DTP and DA Sensory Panels. The V-shaped blade resulted in 1.4 to 2.5 kg lower (P < .05) mean WBSF values than the flat blade for both muscles. Cores taken parallel to the longissimus muscle fiber orientation had .64 kg higher (P < .05) mean WBSF values than cores taken perpendicular to the cut steak surface. Both Panels detected differences among carcass replications; however, a Panelist x replication effect (P < .05) occurred for the DA Panel. Both Panels detected differences (P < .05) in muscle fiber orientation for attributes related to tenderness. Correlations between Sensory Panel scores and WBSF values were dependent on blade type and coring method. Blade type and coring method had greater effects on correlations between Sensory scores and WBSF values for the DTP Panel than for the DA Panel. Correlations between scores by both Sensory Panels and WBSF values were comparable. The more highly trained DTP Panelists were more consistent in their evaluations of texture attributes; however, they were more sensitive to muscle fiber orientation. Both Panels were effective in detecting differences among carcass replications.
-
Evaluations of beef tenderness by Warner-Bratzler shear force, a descriptive-texture profile Sensory Panel, and a descriptive attribute Sensory Panel
Kansas Agricultural Experiment Station Research Reports, 1999Co-Authors: M.m. Otremba, George A. Milliken, Sally L. Stroda, Michael E Dikeman, Edgar Chambers, John A. UnruhAbstract:This study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained descriptivetexture-profile (DTP) Sensory Panel, and evaluation by a trained descriptive attribute (DA) Sensory Panel as affected by muscle fiber orientation of samples. Eighteen longissimus lumborum and 18 semitendinosus muscles from Choice and Select carcasses were cut into 1inch steaks and cooked to 150EF. Cores were obtained by two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface) for WBSF determinations. Cubes 1⁄2 × 1⁄2 × 1 in. were presented to the DTP and DA Sensory Panels. Cores taken parallel to the longissimus muscle fiber orientation had a 1.4 lb. higher (P
-
evaluations of beef tenderness by warner bratzler shear force a descriptive texture profile Sensory Panel and a descriptive attribute Sensory Panel
Kansas Agricultural Experiment Station Research Reports, 1999Co-Authors: M.m. Otremba, George A. Milliken, Sally L. Stroda, Michael E Dikeman, Edgar Chambers, John A. UnruhAbstract:This study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained descriptivetexture-profile (DTP) Sensory Panel, and evaluation by a trained descriptive attribute (DA) Sensory Panel as affected by muscle fiber orientation of samples. Eighteen longissimus lumborum and 18 semitendinosus muscles from Choice and Select carcasses were cut into 1inch steaks and cooked to 150EF. Cores were obtained by two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface) for WBSF determinations. Cubes 1⁄2 × 1⁄2 × 1 in. were presented to the DTP and DA Sensory Panels. Cores taken parallel to the longissimus muscle fiber orientation had a 1.4 lb. higher (P<.05) mean WBSF than cores taken perpendicular to the cut steak surface. Both Panels detected carcass differences; however, a Panelist × carcass effect (P<.05) occurred for the DA Panel. Both Panels detected differences (P<.05) between muscle fiber orientations for attributes related to tenderness. Muscle fiber orientation of samples may need to be parallel for WBSF but perpendicular to the steak surface for Sensory Panel evaluation.
Edgar Chambers - One of the best experts on this subject based on the ideXlab platform.
-
Interrelationships between descriptive texture profile Sensory Panel and descriptive attribute Sensory Panel evaluations of beef Longissimus and Semitendinosus muscles.
Meat Science, 2000Co-Authors: M.m. Otremba, George A. Milliken, Sally L. Stroda, Michael E Dikeman, Edgar Chambers, Delores H. ChambersAbstract:Abstract The objectives of our study were to examine the relationships between highly trained and experienced descriptive texture profile (DTP) Sensory Panel and trained descriptive attribute (DA) Sensory Panel evaluations, and to evaluate the effects of muscle fiber orientation on Sensory Panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two Sensory Panels. Both Panels detected differences among replications (muscles from different carcasses); however, a Panelist × replication effect occurred for the DA Sensory Panel. Both Panels detected differences ( p r ⩾ 0.50 or ⩽ −0.50) correlations occurred between DTP and DA Panel attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP Panelists were more consistent in their evaluations of texture attributes; however, they were more sensitive to muscle fiber orientation. Both Panels were effective in detecting differences among replications.
-
interrelationships between descriptive texture profile Sensory Panel and descriptive attribute Sensory Panel evaluations of beef longissimus and semitendinosus muscles
Meat Science, 2000Co-Authors: M.m. Otremba, George A. Milliken, Sally L. Stroda, Michael E Dikeman, Edgar Chambers, Delores H. ChambersAbstract:The objectives of our study were to examine the relationships between highly trained and experienced descriptive texture profile (DTP) Sensory Panel and trained descriptive attribute (DA) Sensory Panel evaluations, and to evaluate the effects of muscle fiber orientation on Sensory Panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two Sensory Panels. Both Panels detected differences among replications (muscles from different carcasses); however, a Panelist × replication effect occurred for the DA Sensory Panel. Both Panels detected differences (p<0.05) in LL muscle fiber orientation for most attributes related to tenderness; however, few differences were detected for flavor and juiciness traits for either muscle. Numerous significant (r ⩾ 0.50 or ⩽ −0.50) correlations occurred between DTP and DA Panel attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP Panelists were more consistent in their evaluations of texture attributes; however, they were more sensitive to muscle fiber orientation. Both Panels were effective in detecting differences among replications.
-
Interrelationships between descriptive texture profile Sensory Panel and descriptive attribute Sensory Panel evaluations of beef Longissimus and Semitendinosus muscles.
Meat Science, 2000Co-Authors: M.m. Otremba, George A. Milliken, Sally L. Stroda, Michael E Dikeman, Edgar Chambers, Delores H. ChambersAbstract:The objectives of our study were to examine the relationships between highly trained and experienced descriptive texture profile (DTP) Sensory Panel and trained descriptive attribute (DA) Sensory Panel evaluations, and to evaluate the effects of muscle fiber orientation on Sensory Panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two Sensory Panels. Both Panels detected differences among replications (muscles from different carcasses); however, a Panelist × replication effect occurred for the DA Sensory Panel. Both Panels detected differences (p
-
interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by warner bratzler shear force a descriptive texture profile Sensory Panel and a descriptive attribute Sensory Panel
Journal of Animal Science, 1999Co-Authors: M.m. Otremba, George A. Milliken, Sally L. Stroda, John A. Unruh, Michael E Dikeman, Edgar ChambersAbstract:: The objective of our study was to examine the interrelationships among Warner-Bratzler shear force (WBSF) determinations, evaluation by a highly trained descriptive-texture-profile (DTP) Sensory Panel, and evaluation by a trained descriptive attribute (DA) Sensory Panel as affected by muscle fiber orientation of samples and shear-blade type. Longissimus lumborum and semitendinosus muscles (n = 18 of each) were cut into 2.54-cm steaks, which were cooked to 71 degrees C. Cores were obtained with two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface), used for WBSF determinations with the typical V-shaped blade and modified WBSF determinations with a flat blade, and presented to the DTP and DA Sensory Panels. The V-shaped blade resulted in 1.4 to 2.5 kg lower (P < .05) mean WBSF values than the flat blade for both muscles. Cores taken parallel to the longissimus muscle fiber orientation had .64 kg higher (P < .05) mean WBSF values than cores taken perpendicular to the cut steak surface. Both Panels detected differences among carcass replications; however, a Panelist x replication effect (P < .05) occurred for the DA Panel. Both Panels detected differences (P < .05) in muscle fiber orientation for attributes related to tenderness. Correlations between Sensory Panel scores and WBSF values were dependent on blade type and coring method. Blade type and coring method had greater effects on correlations between Sensory scores and WBSF values for the DTP Panel than for the DA Panel. Correlations between scores by both Sensory Panels and WBSF values were comparable. The more highly trained DTP Panelists were more consistent in their evaluations of texture attributes; however, they were more sensitive to muscle fiber orientation. Both Panels were effective in detecting differences among carcass replications.
-
Evaluations of beef tenderness by Warner-Bratzler shear force, a descriptive-texture profile Sensory Panel, and a descriptive attribute Sensory Panel
Kansas Agricultural Experiment Station Research Reports, 1999Co-Authors: M.m. Otremba, George A. Milliken, Sally L. Stroda, Michael E Dikeman, Edgar Chambers, John A. UnruhAbstract:This study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained descriptivetexture-profile (DTP) Sensory Panel, and evaluation by a trained descriptive attribute (DA) Sensory Panel as affected by muscle fiber orientation of samples. Eighteen longissimus lumborum and 18 semitendinosus muscles from Choice and Select carcasses were cut into 1inch steaks and cooked to 150EF. Cores were obtained by two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface) for WBSF determinations. Cubes 1⁄2 × 1⁄2 × 1 in. were presented to the DTP and DA Sensory Panels. Cores taken parallel to the longissimus muscle fiber orientation had a 1.4 lb. higher (P
D D Johnson - One of the best experts on this subject based on the ideXlab platform.
-
national beef tenderness survey 2010 warner bratzler shear force values and Sensory Panel ratings for beef steaks from united states retail and food service establishments
Journal of Animal Science, 2013Co-Authors: M R Guelker, J C Brooks, A N Haneklaus, Chad Carr, R J Delmore, D B Griffin, D S Hale, K B Harris, G G Mafi, D D JohnsonAbstract:The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer Sensory Panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P < 0.05) WBS values compared with top sirloin steaks. Retail top blade steaks and food service top loin steaks received among the greatest (P < 0.05) consumer Sensory Panel ratings compared with the other steaks evaluated. Prime food service rib eye steaks received the greatest ratings (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded rib eye steaks received the lowest ratings (P < 0.05) for like tenderness and tenderness level. The WBS values for food service steaks were greater (P < 0.05) for the Select and ungraded groups compared with the Prime, Top Choice, and Low Choice groups. The WBS values and Sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.
-
National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and Sensory Panel ratings for beef steaks from United States retail and food service establishments
Journal of Animal Science, 2012Co-Authors: M R Guelker, J C Brooks, A N Haneklaus, Chad Carr, R J Delmore, D B Griffin, D S Hale, K B Harris, G G Mafi, D D JohnsonAbstract:The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer Sensory Panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P < 0.05) WBS values compared with top sirloin steaks. Retail top blade steaks and food service top loin steaks received among the greatest (P < 0.05) consumer Sensory Panel ratings compared with the other steaks evaluated. Prime food service rib eye steaks received the greatest ratings (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded rib eye steaks received the lowest ratings (P < 0.05) for like tenderness and tenderness level. The WBS values for food service steaks were greater (P < 0.05) for the Select and ungraded groups compared with the Prime, Top Choice, and Low Choice groups. The WBS values and Sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.