Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations

Beef carcasses (n = 90; U.S. Choice) met a 3 ribeye area (REA – Small, Medium, Large) × 3 carcass weight (CW – Light, Intermediate, Heavy) scheme to assess palatability on steaks cut by portion thickness (PT– 3.18 cm) and weight (PW –340 g). Significant interactions revealed trends for steaks from t...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2021-02, Vol.172, p.108319-108319, Article 108319
Main Authors: Foster, Morgan K., Caldwell, Kyle R., Arnold, Ashley N., Griffin, Davey B., Gehring, Kerri B., Savell, Jeffrey W.
Format: Article
Language:English
Subjects:
Beef
Carcass weight
Palatability
Ribeye area size
Tenderness
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Beef carcasses (n = 90; U.S. Choice) met a 3 ribeye area (REA – Small, Medium, Large) × 3 carcass weight (CW – Light, Intermediate, Heavy) scheme to assess palatability on steaks cut by portion thickness (PT– 3.18 cm) and weight (PW –340 g). Significant interactions revealed trends for steaks from the Small REA, regardless of CW, to have among the lowest shear-force values. For PT steaks, significant interaction for overall liking revealed no differences for Small and Medium REA across all CW categories, but steaks from Large REA from Light CW differed (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108319