Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences

Objective: The objective of this study was to determine the impact of feeding consumers of varying degree of doneness preferences steaks cooked to multiple degrees of doneness on their perceptions of beef palatability. Study Description: Paired Low Choice frozen steaks from the posterior half of the strip loin were randomly assigned a degree of doneness of rare (140°F), medium-rare (145°F), medium (160°F), medium-well (165°F), or well-done (170°F). Consumer panelists, prescreened to participate in panels based on their degree of doneness preference, were served steak samples cooked to each of the five degrees of doneness under low-intensity red incandescent lighting to mask any degree of doneness differences among samples. Next, consumers were served steak samples under white incandescent lighting, with white fluorescent background lighting. Pre-screening consumers for degree of doneness preference allowed for a measure of the impact of “missing” the consumer’s ideal degree of doneness and quantification of the impact of both undercooking and overcooking steaks on consumer beef palatability ratings. The Bottom Line: When steaks are overcooked, palatability ratings decrease; however, undercooking has a positive effect on palatability perception regardless of the consumer’s degree of doneness preference

Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory

Objective: The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores. Study Description: Beef strip loins were collected to represent five quality treatments [Prime, Top choice, Low choice, Select, and Select enhanced; n = 12 pairs/quality grade] and fabricated to 1-in steaks. Steaks were cooked to one of six degrees of doneness: very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Consumers (n = 360) rated each steak for juiciness, tenderness, flavor, and overall liking on 100 The Bottom Line: Marbling could play a role in compensating for the negative effects of advanced degrees of doneness on juiciness acceptability, providing insight into the quality grade needed for consumers to be satisfied with juiciness based on their preferred degree of doneness

Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures

Objective: The objective of this study was to assess consumers’ degree of doneness practices in addition to their ability to identify beef steak degrees of doneness. Study Description: Beef strip loins (n = 24) from 12 animals representing five quality treatments [Prime, Top Choice, Low Choice, Select, and Select Enhanced (108%)] were collected. Steaks were cooked to an end-point temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Cooked steaks were cut in half, perpendicular to the long axis of the steak, and photographs were taken immediately on the internal face of the lateral side. A digital survey for consumers was developed for electronic evaluation of the cooked steak images. Consumers (n = 1,134) answered a demographics questionnaire, followed by questions pertaining to temperature and determining degree of doneness. Next, 10 steak images depicting varying degrees of doneness were randomly selected by Qualtrics Software for each consumer to identify the degree of doneness of the steak pictured. The Bottom Line: Consumers do not have a good understanding of beef degrees of doneness, and are unable to consistently and accurately identify degrees of doneness of steaks cooked to specified end-point temperatures. This can create challenges when consumers communicate their degree of doneness preferences at foodservice establishments

Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures

Objective: The objective of this study was to assess foodservice steak preparation practices and chefs’ abilities to identify degrees of doneness of beef strip loin steaks. Study Description: Beef strip loins (n = 24) from 12 animals representing five quality treatments (Prime, Top Choice, Low Choice, Select, and Select Enhanced) were collected. Steaks were cooked to an end-point temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Each cooked steak was cut in half, perpendicular to the long axis of the steak, and photographs were taken immediately of the internal face of the lateral side. A digital survey was developed for chefs for the electronic evaluation of the images of the cooked steaks. Chefs (n = 83) were recruited via email from around the U.S. using an established database of chefs from all segments of the industry. The Bottom Line: Chefs did not report they use the current published degree of doneness temperatures. Additionally, chefs commonly rated steaks one degree of doneness above the degree of doneness category commonly associated with the end-point temperature

Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings from Beef Strip Loin Steaks Cooked to Six Degrees of Doneness

Objective: The objective of this study was to determine the effect of quality grade and time after cooking on the instrumental color of steaks cooked to varying degrees of doneness. Study Description: Beef strip loins (n = 24) from 12 animals representing five quality treatments [Prime, Top Choice, Low Choice, Select, Select Enhanced (108%)] were collected. Each steak was cooked to a peak internal temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Each cooked steak was cut in half, perpendicular to the long axis of the steak, and lightness (L*), redness (a*), and yellowness (b*) was evaluated on the internal face of the medial side at 0, 1, 2, 3, 6, 9, and 12 minutes post-cutting using a Hunter Lab Miniscan spectrophotometer. The Bottom Line: The impact of time on internal cooked color was dependent on degree of doneness, with steaks cooked to lower degrees of doneness becoming lighter and more red in color with time and steaks cooked to higher degrees of doneness becoming darker. Additionally, quality treatment had no impact on cooked color measures of non-enhanced steaks. These results provide insight into cooked beef color changes related to time and how this might impact degree of doneness perceptions by consumers

Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts

Objective: This study aimed to explore the effects of four accelerated aging (AA) methods at different temperature and time points on meat quality and enzymatic activity of two lower quality beef cuts. Study Description: Shoulder clod and top round were collected from 10 U.S. Department of Agriculture choice beef carcasses, fabricated into steaks, and assigned to one of six treatments: 3 days postmortem (control), cooler aged for 21 days, AA 120°F for 2 h, AA 120°F for 3 h, AA 130°F for 2 h, and AA 130°F for 3 h. Yield was calculated based on loss during AA and cooking loss, and purge was collected for collagen analysis. Warner-Bratzler shear force (WBSF) was determined, and purge for microbial analysis was collected from primal bags as well as the package after AA treatment. Steak surfaces were swabbed on the anterior side prior to AA treatment, then swabbed on the posterior side after treatment. Aerobic plate counts (APC) were performed on purge and swab samples. Cathepsin activity was determined through zymography. Soluble collagen content and total collagen in the purge were determined through hydroxyproline content. Results: All AA treatments decreased APC on the steak surfaces (P \u3c 0.01) and in the purge (P \u3c 0.05). The 130°F samples had a lower yield after AA than the 120°F groups (P \u3c 0.05). The cooler aged samples had a lower cook yield than all of the AA samples (P \u3c 0.01), and shoulder clod samples displayed higher cooking yield than the top round (P \u3c 0.01). The WBSF results showed that AA 120°F for 3 h samples and both AA 130°F samples displayed similar tenderness to the samples that were cooler aged for 21 days (P \u3c 0.01). All the AA treatments had higher collagen in the purge than the control or cooler aged samples (P \u3c 0.01). There was heightened cathepsin enzymatic activity during all treatments when compared to the control samples, and the AA at 120°F for 3 h treatment displayed the highest activity compared to other AA treatments (P \u3c 0.01). The Bottom Line: Accelerated aging has shown to be a promising technique to increase value in lower priced beef cuts through increasing enzymatic activity and tenderness without accelerating microorganism growth

Establishing Spoilage Thresholds of Ground Beef in a Traditional Retail Case Scenario

Objective: The objective of this study was to determine spoilage in fresh ground beef and the perception of consumers regarding alteration of sensory characteristics, as well as the acceptability at different days of shelf-life. Study Description: Ground beef loaves (n = 84) of 80% lean, 20% fat composition and aerobically packaged were stored in a simulated refrigerated retail case for 6 days. Consumers evaluated visual color, odor, touch, and taste. Instrumental color, lipid oxidation, aerobic plate count, and Enterobacteriaceae count were determined. The Bottom Line: In this study, color was shown to be the important product characteristic of spoilage to consumers’ satisfaction. Overall, based on this research, ground beef can be displayed for 3 days without being perceived as spoiled by consumers

Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously

Objective: The objective of this study was to identify the threshold for color and discoloration for consumers to purchase ground beef in a simulated retail display and to determine the best objective measurement to predict consumer purchase intent. Study Description: For this study, 180 1-lb 80% lean/20% fat ground beef packages were assigned to a day of retail display (day 0–9). Consumers (n = 216) and trained descriptive panelists evaluated ground beef samples from each day of display simultaneously. Instrumental L* (lightness), a* (redness), and b* (yellowness) values were collected, and spectral data were recorded. Logistic and simple linear regression models were calculated for consumer likelihood to purchase and appearance ratings. Pearson correlation coefficients were calculated for all measurements. The Bottom Line: The models generated from this study provide the ability to predict consumer willingness to purchase ground beef of varying days of retail display and provide ground beef producers an indication of potential consumer purchasing behaviors based upon objective values that are easy to measure

Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application

Objective: The objective of this study was to evaluate the palatability traits and consumer acceptance of three plant-based ground beef alternatives in comparison to ground beef in a foodservice-like hamburger application. Study Description: Three popular plant-based ground beef alternatives (GBA) and 80% lean, 20% fat composition ground beef chubs (n = 20) were selected for consumer analysis. Samples were cooked to an internal temperature of 160°F, plated on a bun and served to consumers with the opportunity to apply ketchup, mustard, cheese, lettuce, and pickles. Consumers evaluated the differences in palatability traits and purchase intent for the samples identified as: Ground Beef, Foodservice GBA, Retail GBA, and Traditional GBA. The Bottom Line: This research indicates the use of ground beef and ground beef alternatives provide different eating experiences when consumed as a complete hamburger and should be marketed as such by the foodservice and retail sectors

Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display

Objective: This study utilized a simulated retail display to investigate the impact of ground beef color and discoloration on consumer purchase intent, while identifying the best objective measurements to predict consumer preferences of ground beef on the same day of retail display. Study Description: For this study, 180 1-lb 80% lean/20% fat ground beef loaves were assigned to a specific day of retail display (day 0–9). Consumers (n = 318) and trained descriptive panelists assessed ground beef samples, with a single day of display evaluated per consumer group. Spectral data and L* (lightness), a* (redness), and b* (yellowness) values were collected. Simple linear and logistic regressions were calculated for consumer ratings. Lastly, Pearson correlation coefficients were calculated for sensory and objective measurements. The Bottom Line: Consumer intent to purchase ground beef at varying days of retail display can be predicted by the objective measures used in this study. Moving forward, these models can provide ground beef producers and retailers with an indication of potential consumer purchasing behaviors for ground beef at varying levels of discoloration to prevent waste and maximize profits