Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange
Abstract
The search for factors influencing the palatability of beef continues. The relative importance of variables in the USDA quality grading system that currently predicts acceptability and palatability has been questioned. The effect of marbling on palatability is one of the more controversial aspects. Marbling is one of the prime factors in determining the quality grade of a beef carcass and researchers have shown that other variables may play an equal or more important role influencing the eating quality of beef. The purpose of this study was to evaluate the accuracy of commonly-used predictors of palatability and to consider the possible influence of other carcass measures as predictors of palatability. Palatability, as defined in this study, was measured by the subjective taste panel scores for flavor, juiciness and tenderness. Tenderness mas measured objectively with the Warner-Bratzler shear instrument
