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
