Journal
MEAT SCIENCE
Volume 172, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2020.108319
Keywords
Beef; Ribeye area size; Carcass weight; Palatability; Tenderness
Categories
Funding
- Beef Checkoff
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The study revealed that steaks cut from beef carcasses with a small ribeye area had lower shear-force values regardless of carcass weight, and were rated higher in overall liking and tenderness liking compared to steaks from other categories.
Beef carcasses (n = 90; U.S. Choice) met a 3 ribeye area (REA - Small, Medium, Large) x 3 carcass weight (CW - Light, Intermediate, Heavy) scheme to assess palatability on steaks cut by portion thickness (PT-3.18 cm) and weight (PW-340 g). Significant interactions revealed trends for steaks from the Small REA, regardless of CW, to have among the lowest shear-force values. For PT steaks, significant interaction for overall liking revealed no differences for Small and Medium REA across all CW categories, but steaks from Large REA from Light CW differed (P < 0.05) from the other two CW categories. For PT steaks, overall liking and tenderness liking scores were higher (P < 0.05) for Small REA compared to other categories, whereas CW did not influence any palatability trait. REA and CW do impact beef steak palatability, though steaks from all combinations were very tender and highly acceptable from a palatability standpoint.
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