Palatability of Beef Top Loin Steaks Sourced from Three Quality Grade Groups from Texas and Northern Establishments
Abstract
Beef loin, strip loin steaks from Texas and northern states (Colorado, Kansas, and
Nebraska) and from three quality grade groups were chosen for this study: (1) Top Choice
(Modest and Moderate marbling scores and representative of the upper 2/3’s Choice grade), (2)
Choice, and (3) Select. There were no (P > 0.05) Warner-Bratzler shear force differences or
differences in consumer panel ratings for common palatability attributes (tenderness, juiciness,
and flavor) between Choice and Select Texas and northern beef. However, northern Top Choice
was more (P < 0.05) tender and had higher (P < 0.05) consumer panelist ratings for tenderness
and juiciness liking than Texas Top Choice. The shear force values and palatability ratings for all
beef, whether from Texas or northern plants, mirrored those found in the latest National Beef
Tenderness Survey -2015, which showed improvement in tenderness from the surveys of the
past.
Citation
Gooch, Michaela Christine (2018). Palatability of Beef Top Loin Steaks Sourced from Three Quality Grade Groups from Texas and Northern Establishments. Master's thesis, Texas A & M University. Available electronically from https : / /hdl .handle .net /1969 .1 /174361.