Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation
This study evaluated whether different colour intensities of ribeye steaks from dark-cutting (B4 grade) beef carcasses (Dark–B4DK/Moderate–B4MD) were similar in appearance and eating quality to steaks from normal (N) carcasses of lower marbling grades (AA or A) as assessed by consumers. The B4MDAAA...
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| Published in: | Meat science Vol. 195; p. 109008 |
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| Main Authors: | , , , , , |
| Format: | Journal Article |
| Language: | English |
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Elsevier Ltd
01-01-2023
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| Abstract | This study evaluated whether different colour intensities of ribeye steaks from dark-cutting (B4 grade) beef carcasses (Dark–B4DK/Moderate–B4MD) were similar in appearance and eating quality to steaks from normal (N) carcasses of lower marbling grades (AA or A) as assessed by consumers. The B4MDAAA and B4DK/MDAA had similar raw appearance and eating quality to N carcasses with a one quality downgrade for marbling (P > 0.1), potentially supporting a B4MDAAA and B4DK/MDAA re-class to NAA and NA grades, respectively. Cooked B4DKAAA steaks had greater juiciness and tenderness acceptability (P < 0.01) and similar appearance, flavour and overall acceptability and purchase intent compared to NAA steaks (P > 0.1). However, consumers perceived greater marbling and lower colour acceptability (P < 0.01) in raw B4DKAAA compared to NAA steaks, lowering the purchase intent scores of B4DKAAA steaks (P < 0.01). These results suggest merit for continuing a B4DKAAA segregated grade, unless the superior eating quality of B4DKAAA could offset its poorer raw appearance through consumer education or modified atmosphere packaging.
•Moderate B4 had comparable quality to normal (N) steaks of one marbling grade lower.•Dark B4 with AA marbling were similar in quality to N steaks with A grade marbling.•Re-class of moderate B4AAA to NAA and moderate/dark B4AA to NA carcasses is merited.•Dark B4AAA had better eating quality than N steaks with AA grade marbling.•Raw appearance of Dark B4 with AAA marbling merits a continued segregated B4 grade. |
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| AbstractList | This study evaluated whether different colour intensities of ribeye steaks from dark-cutting (B4 grade) beef carcasses (Dark–B4DK/Moderate–B4MD) were similar in appearance and eating quality to steaks from normal (N) carcasses of lower marbling grades (AA or A) as assessed by consumers. The B4MDAAA and B4DK/MDAA had similar raw appearance and eating quality to N carcasses with a one quality downgrade for marbling (P > 0.1), potentially supporting a B4MDAAA and B4DK/MDAA re-class to NAA and NA grades, respectively. Cooked B4DKAAA steaks had greater juiciness and tenderness acceptability (P < 0.01) and similar appearance, flavour and overall acceptability and purchase intent compared to NAA steaks (P > 0.1). However, consumers perceived greater marbling and lower colour acceptability (P < 0.01) in raw B4DKAAA compared to NAA steaks, lowering the purchase intent scores of B4DKAAA steaks (P < 0.01). These results suggest merit for continuing a B4DKAAA segregated grade, unless the superior eating quality of B4DKAAA could offset its poorer raw appearance through consumer education or modified atmosphere packaging.
•Moderate B4 had comparable quality to normal (N) steaks of one marbling grade lower.•Dark B4 with AA marbling were similar in quality to N steaks with A grade marbling.•Re-class of moderate B4AAA to NAA and moderate/dark B4AA to NA carcasses is merited.•Dark B4AAA had better eating quality than N steaks with AA grade marbling.•Raw appearance of Dark B4 with AAA marbling merits a continued segregated B4 grade. |
| ArticleNumber | 109008 |
| Author | Aalhus, Jennifer Leighton, Patricia L.A. Pietrasik, Zeb López-Campos, Oscar Rodas-González, Argenis Prieto, Nuria |
| Author_xml | – sequence: 1 givenname: Patricia L.A. surname: Leighton fullname: Leighton, Patricia L.A. organization: Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta T4L 1W1, Canada – sequence: 2 givenname: Zeb surname: Pietrasik fullname: Pietrasik, Zeb organization: Food Processing Development Centre, Ministry of Agriculture, Forestry and Rural Economic Development, Leduc, Alberta T9E 7C5, Canada – sequence: 3 givenname: Oscar surname: López-Campos fullname: López-Campos, Oscar organization: Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta T4L 1W1, Canada – sequence: 4 givenname: Argenis surname: Rodas-González fullname: Rodas-González, Argenis organization: Department of Animal Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada – sequence: 5 givenname: Jennifer surname: Aalhus fullname: Aalhus, Jennifer organization: Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta T4L 1W1, Canada – sequence: 6 givenname: Nuria surname: Prieto fullname: Prieto, Nuria email: nuria.prietobenavides@agr.gc.ca organization: Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta T4L 1W1, Canada |
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| CitedBy_id | crossref_primary_10_31548_animal_2_2024_93 crossref_primary_10_1016_j_meatsci_2023_109415 |
| Cites_doi | 10.1016/j.meatsci.2020.108347 10.3390/foods10071465 10.1016/S0315-5463(74)73878-0 10.1111/j.1470-6431.1992.tb00525.x 10.1016/S0309-1740(01)00183-8 10.1128/aem.37.3.362-364.1979 10.2527/2004.82113288x 10.1016/j.meatsci.2013.08.022 10.1016/j.meatsci.2017.11.013 10.1016/j.meatsci.2017.04.261 10.1016/j.meatsci.2005.04.022 10.1111/j.1745-4557.2011.00415.x 10.1016/j.meatsci.2022.108798 10.1016/j.meatsci.2014.07.029 10.1093/tas/txx008 10.5851/kosfa.2014.34.3.287 10.2527/2002.8071895x 10.1016/0309-1740(90)90061-A 10.1016/S0309-1740(02)00309-1 10.2527/jas.2011-4282 10.22175/mmb2017.10.0052 10.1111/j.1745-4573.2005.06603.x 10.4141/cjas10082 10.1016/S0309-1740(96)00103-9 10.2527/1992.70103071x 10.1016/S0309-1740(00)00111-X 10.1146/annurev-animal-021419-083902 10.22175/mmb2017.07.0040 10.1111/j.1365-2621.1972.tb02667.x 10.1080/10408690590900117 10.22175/mmb2017.09.0046 10.1016/j.meatsci.2017.01.006 10.1016/j.meatsci.2020.108416 10.2527/jas.2016-0388 10.1016/j.meatsci.2017.06.010 |
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| Title | Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation |
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