Beef Tips

Tag: Marbling

Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory

Objective: The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.

Study Description: Beef strip loins were collected to represent five quality treatments [Prime, Top Choice, Low Choice, Select, and Select enhanced; n = 12 pairs/quality grade] and fabricated to 1-in steaks. Steaks were cooked to one of six degrees of doneness: very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Consumers (n = 360) rated each steak for juiciness, tenderness, flavor, and overall liking on 100-point continuous line scales, and whether each trait was acceptable or unacceptable. Continue reading “Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory”

Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef

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. Continue reading “Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef”