Objective: The objective of the study was to evaluate the effects of marbling texture on trained sensory panel ratings of beef strip loin steaks of three USDA quality grades and three marbling textures.
Study Description: Top Choice, Low Choice, and Select strip loins (n = 117) were selected based on a visual marbling texture scale into fine, medium, and coarse textured groups. Steaks were prepared to a medium (160°F) degree of doneness and served to groups of 8 trained panelists. Each panelist rated samples for initial and sustained juiciness, myofibrillar and overall tenderness, connective tissue amount, and beef flavor intensity.
The Bottom Line: Coarse marbled steaks were juicier and had greater beef flavor intensity than fine and medium marbled steaks, indicating that coarse marbled beef should not be discriminated against, allowing for increased profits for packers and wholesalers.
View full research report by authors K.R. Vierck, J.M. Gonzalez, T.A. Houser, E.A.E. Boyle, and T.G. O’Quinn at http://newprairiepress.org/kaesrr.
