The Effects of Thawing Methods on Trained Sensory Evaluation of Beef Palatability Traits and Instrumental Measurements of Quality

Objective:Using beef strip loins steaks, evaluate six common thawing methods and assess the quality attributes through a trained panelist evaluation and an array of instrumental quality measures. Study Description:Paired Low Choice strip loins (n = 15) were collected from a beef packing facility. The paired loins were fabricated into 1-in steaks and blocked into six blocks of four steaks. Each block was assigned a different thawing method, and each steak within the block a test, then aged 21 days and frozen. Thaw methods consisted of the four USDA-approved thaw methods: refrigerator (REF), cold water (CW), microwave (MIC), cooking from frozen (COOK); and two methods commonly used by consumers: countertop (CT) and hot water (HW). Steaks assigned to REF were thawed in a refrigerator at 34–37°F for 24 hours prior to cooking. Steaks assigned to CW were thawed in individual containers of 34–37°F water for 24 hours prior to cooking. COOK steaks were cooked immediately upon removal from the freezer, while still in a frozen state. CT steaks were thawed at ambient temperature (68°F) for 5 hours. HW steaks were thawed in a sous vide machine set to 104°F for 20 minutes (± 2 minutes). MIC steaks were microwaved at 50% power for 3.5 minutes, flipped, and repeated in a retail microwave. Fifteen trained panels were performed, with eight panelists consuming six samples from the same loin. Each steak was cooked to a peak temperature of 160°F on clamshell style grills. Data were analyzed as a completely randomized block design. Results:As a whole, thawing method had a minimal impact on palatability There were no (P\u3e0.05) differences among thawing methods for initial juiciness, sustained juiciness, connective tissue, pressed juice percentage, L*(lightness), lipid oxidation, Warner-Bratzler shear force and slice shear force. For myofibrillar tenderness, COOK steaks were tougher (P\u3c0.05) than REF and CW. Also, MIC and COOK steaks were lower (P\u3c0.05) than CW and REF steaks for overall tenderness, while all other treat­ments were similar (P\u3e0.05). The COOK steaks were rated higher (P\u3c0.05) than all other treatments for beef flavor intensity. The MIC steaks had lower (P\u3c0.05) cooked a* (redness) and b* (yellowness) values than REF, HW, and CW steaks, while CT samples had higher (P\u3c0.05) values than COOK and MIC. The MIC steaks had the highest (P\u3c0.05) cook loss, followed by COOK (P\u3c0.05), with all other treatments being similar (MIC\u3eCOOK\u3eCT = HN = CW = REF). MIC and HW had a higher (P\u3c0.05) thaw loss than CW, CT, and REF (MIC = HW\u3eCW = CT = REF). Moreover, MIC, COOK, and HW steaks had a higher (P\u3c0.05) percent total moisture loss than REF, CW, and CT. This increase in total moisture loss and thaw loss could indicate a total economic loss of steaks thawed using these methods. Lastly, COOK steaks had higher (P\u3c0.05) cooked expressible moisture than CT, CW, and REF. The Bottom Line:Consumers and food service establishments may use whichever thawing method is the most economical and convenient for them, as thawing method has minimal impact eating quality, although food safety should be the upmost concern

Evaluation of Thawing Curves of Beef Strip Loin Steaks Using Various Thawing Methods

Objective:The objective of this study was to evaluate and determine thaw rate and time of strip steaks thawed using methods that are recommended by the U.S. Department of Agriculture and those commonly used by consumers. Study Description:Strip steaks collected from a beef packing facility were randomly assigned a thaw method. Initially, steaks were vacuum packaged and then frozen at -40°F until thawed. Two thawing methods were USDA-approved: thawing in a refrigerator (REF) and in cold water (CW); while the other two methods evaluated are commonly used by consumers: thawing on the countertop (CT) and in hot water (HW). The thawing temperatures were: REF at 35.6–37.4°F in the refrigerator; CW maintained at 35.6–37.4°F in water; CT at 68°F; and HW at 104°F. Temperatures of the steaks were recorded every 30 minutes for CW and REF, every 10 minutes for CT, and every thirty seconds for HW to determine the thaw time and rate. Results:Thawing time differed (P\u3c0.05) among treatments in this study (HWP\u3c0.05) among treatments with a similar trend (HWP\u3c0.05) from REF until 5 hours prior to thaw point, at which point the temperatures were similar (P\u3e0.05) for the remaining thawing period. Moreover, REF steaks were warmer (P\u3c0.05) than CW steaks from 13 to 5 hours prior to thaw point. In the final 5 hours, CW and REF steaks were similar (P\u3e0.05) in temperature. Furthermore, among all treatments, CT steaks were the coldest(P\u3c0.05) from 5 to 2 hours prior to thaw point. However, in the final 2 hours, CT steaks were at similar (P\u3e0.05) temperatures as CW and REF. Due to the short period of thawing time and the observed rapid thawing rate, HW samples were the coldest (P\u3c0.05) in the final 10 minutes prior to thaw point. The Bottom Line:Of the four thaw methods utilized in this study, the safest methods are those approved by the USDA (CW and REF). Thawing meat on the countertop or in hot water may be efficient and convenient methods for consumers, but it is important to take the extra time to thaw meat properly for safety

The Effects of Thawing Method on Consumer Palatability Ratings of Beef Strip Loin Steaks

Objective:The objective of this study was to determine palatability differences in beef strip loin steaks among various U.S. Department of Agriculture approved thawing methods and those commonly utilized by consumers. Study Description:Paired Low Choice beef strip loins (n=15) were collected and fabricated into six sections, each section was fabricated into 1-in steaks and assigned one of six thawing methods including: countertop, cook from frozen, cold water, hot water, microwave, and refrigerator. Steaks were cooked to an internal peak temperature of 160°F and consumers were given samples which they evaluated for juiciness, tenderness, flavor liking, overall liking, attribute acceptability, and perceived level of quality. Samples were rated on a 100-point scale with 0 indicating dry, tough, or dislike extremely, and 100 indicating extremely juicy, extremely tender, or like extremely. Results:For beef demographic data, consumers reported that the most important beef palatability trait was flavor with 56.7% of consumers indicating it as the most important. Tenderness was rated as the most important by 33.3% of consumers. Additionally, consumers reported the trait they experienced the most variability with was tenderness. Results of consumer sensory evaluation indicated that there were no differences (P\u3e0.05) among the six thaw methods for juiciness, tenderness, flavor, and overall liking. However, all treatments had an average rating of at least 57 for overall liking, indicating a high level of eating satisfaction. For all thaw methods, at least 82% of steaks were rated as overall acceptable. Additionally, for all thaw methods, consumers rated at least 79.1% of steaks acceptable for juiciness, tenderness, and flavor liking. Furthermore, thaw method did not have an impact (P\u3e0.05) on the perceived level of quality of samples. The Bottom Line:Beef strip loin steak palatability was not impacted by thawing method, and therefore consumers should use whichever thawing method is most convenient, or best suits their needs

Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability

Objective: The objective of this study was to determine palatability traits of beef cuts of differing bone status and quality grade. Study Description: Paired (n = 12 pairs; 24 total/cut/grade) boneless and bone-in ribeye rolls, and short loins were procured. Short loins were fabricated into boneless strip loins with corresponding bone-in tenderloins or bone-in strip loins with boneless tenderloins. Post aging, subprimal cuts were fabricated into steaks that were randomly selected for further analysis. Consumer sensory panelists (n = 144) were recruited from Manhattan, KS, and the surrounding area and paid for their participation in the study. Panels were conducted in a lecture-style classroom at Kansas State University. Results: In totality, bone status had a minimal impact on palatability traits. Bone state had no impact (P \u3e 0.05) on consumer juiciness and overall liking for tenderloins and ribeyes, but in the strip loin, bone-in steaks were rated juicier (P \u3c 0.05) and higher (P \u3c 0.05) for overall liking when compared to boneless steaks. Moreover, bone state had no impact (P \u3e 0.05) on consumer tenderness and flavor ratings for any of the three cuts. Bone state had no impact (P \u3e 0.05) on the percentage of consumers that rated juiciness as acceptable for tenderloins and ribeyes, but in strip loins, bone-in steaks had a higher (P \u3c 0.05) percentage of acceptable consumer responses than boneless cuts. The percentage of acceptable samples for tenderness and overall acceptability were not (P \u3e 0.05) impacted by bone state in tenderloins and strip loins; however, in ribeyes, the percentage of acceptable consumer ratings was higher (P \u3c 0.05) for bone-in cuts for both traits. Bone state also did not (P \u3e 0.05) impact premium, better than everyday, and everyday quality perceptions among ribeyes; but the percentage of consumers rating ribeye samples unsatisfactory was higher (P \u3c 0.05) for boneless ribeye steaks. The Bottom Line: A similar overall eating experience could be derived from a boneless or bone-in steak from the same cut and quality grade

Trained Sensory Panel Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability

Objective: The objective of this study was to determine palatability traits of beef cuts of differing bone status and quality grade. Study Description: Paired (n = 12 pairs; 24 total/cut/grade) boneless ribeye rolls, export ribs, and short loins were procured. Short loins were fabricated into boneless strip loins with corresponding bone-in tenderloins, or bone-in strip loins with boneless tenderloins. Post-aging, subprimals were fabricated into steaks that were randomly selected for further analysis. A total of 18 trained sensory panels were conducted at the Kansas State University Meat Science Sensory Lab to determine differences in palatability traits. Results: In totality, bone status had a minimal impact on palatability traits. Nonetheless, bone-in tenderloins and bone-in ribeyes were rated more flavorful (P \u3c 0.05) than boneless cuts from the same muscle. There were no beef (P \u3e 0.05) flavor intensity differences observed for bone-in and boneless strip steaks. Bone state had no effect (P \u3e 0.05) on initial juiciness, myofibrillar tenderness, overall tenderness, or Warner-Bratzler shear force (WBSF) for any cut. Bone-in strip loin samples were rated juicier (P \u3c 0.05) than tenderloins and boneless ribeye samples. Tenderloin samples were rated higher (P \u3c 0.05) for myofibrillar and overall tenderness than strip loin and ribeye steaks, which were which were rated similar (P \u3e 0.05) by trained panelists. Furthermore, there was no difference (P \u3e 0.05) in the WBSF values for strips and ribeyes, with tenderloin samples having the lowest (P \u3c 0.05) average peak force. Lastly, USDA Choice samples were rated higher (P \u3c 0.05) for all palatability traits and had lower (P \u3c 0.05) WBSF values than Select samples. The Bottom Line: A similar overall eating experience could be derived from a boneless or bone-in steak from the same cut and quality grade

Impact of Disclosing Labeling Information on Consumer Sensory Evaluation of Ground Beef From a Similar Source

Objective: The objective of this study was to determine the effect of providing labeling information prior to evaluation on consumers’ palatability ratings of ground beef from a similar source. Study Description: Ground beef (80% lean/20% fat) from a similar source was obtained and fabricated into 0.25 lb patties. Patties were fed to consumers who evaluated each sample for different palatability traits. Consumers (n = 105) were informed about the labeling information of each sample prior to evaluation. Labels utilized: all natural, animal raised without added antibiotics (WA), animal raised without added hormones (WH), fresh never frozen (FNF), grass-fed, locally sourced, premium quality, U.S. Department of Agriculture organic (ORG), and a blank sample (NONE). Results: There were no differences (P \u3e 0.05) in consumer ratings for tenderness, juiciness, texture, and overall liking for all labeling terms evaluated. When ground beef was labeled as locally sourced, there were large increases (P \u3c 0.05) in consumer ratings for tenderness, juiciness, flavor, texture, overall liking, and purchasing intent. Moreover, labeling ground beef as grass-fed resulted in large increases (P \u3c 0.05) in consumer ratings for tenderness, juiciness, flavor, texture, and purchasing intent. Except for grass-fed, overall liking ratings increased (P \u3c 0.05) when the additional labeling information was provided to consumers. Additionally, all the purchasing intent ratings increased (P \u3c 0.05) when information was provided except for when the ground beef was labeled as premium quality. No differences (P \u3e 0.05) were found in the percentage of samples rated as acceptable for tenderness, flavor, and texture for all the labeling terms evaluated. Labeling ground beef as all natural, grass-fed, locally sourced, and premium quality increased (P \u3c 0.05) the percentage of samples rated as acceptable for tenderness. For overall acceptability, labeling ground beef as WA resulted in a decrease (P \u3c 0.05) in the percentage of samples rated as acceptable. The Bottom Line: Results from this study indicate that consumers’ eating experiences are swayed by the labeling terms found on packages. Those marketing beef products to consumers need to carefully select the marketing materials utilized

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

Objective: The objective of this study was to evaluate consumer preferences for palatability traits and consumer acceptability of three plant-based protein alternatives and ground beef in a taco application. Study Description: Three commercially available plant-based ground beef alternative (GBA) treatments (n = 20) were selected based upon industry prevalence. The GBAs’ were identified as the most popular in the marketing sectors of foodservice (FGBA), retail (RGBA), and traditional (TGBA). One ground beef (80% lean; 20% fat) treatment (n = 20) was selected. Samples were crumbled into a skillet and cooked to a surface temperature of 180°F. Following cooking, a generic taco seasoning was added following manufacturer’s instruction. Samples were served on a flour tortilla with the opportunity to add cheese, lettuce, and tomatoes. The Bottom Line: This research indicates consumers preferred ground beef to ground beef alternatives when used as a crumbled protein ingredient in tacos. Ground beef should be marketed as a distinct eating experience to consumers at foodservice and retail when plant-based ground beef alternatives are available in similar crumbled products

Changes in the Perception of Ground Beef Quality as a Result of Price Per Pound Labeling

Objective: The objective of this study was to determine the effect of perceived palatability on ground beef patties by providing consumers with differing price per pound labels. Study Description: Ground beef chubs (n = 15) of 80% lean/20% fat composition were used for all samples. Patties were formed 11 days after processing into 0.25 lb patties using a commercial patty former. Samples were cooked to 160°F and served to consumers to determine different quality attributes. Consumers were given the following prices for each sample: Ultra-High - $6.25/lb; High -$5.00/lb; Medium - $3.75/lb; Low -$2.50/lb; Ultra-Low - $1.25/lb or no information provided (NONE). Bottom Line: Based on this research, consumer’s quality perception is affected by price variations, but not the willingness to purchase, indicating consumers are not willing to pay more for ground beef even with an improved eating experience

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