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CONSUMER ACCEPTABlLITY AND RETAIL YIELD IN BEEF AFTER PELVIC SUSPENSION AND DELAYED CHILLING
Author(s) -
ABERLE E. D.,
JUDGE M. D.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08521.x
Subject(s) - loin , palatability , zoology , tenderness , rump , chemistry , food science , biology
The effect of pelvic versus Achilles' tendon suspension, combined with reduced rate of beef carcass chilling during the first 24 hr postmortem, on tenderness and consumer acceptability of round and loin steaks and on retail yield from the hindquarter were determined in this study. Chilling temperature (‐2.2, 3.3 or 8.9°C) did not affect retail yield. Pelvic suspended hindquarters yielded less lean trim (P < 0.001) but had higher yields of round steak and rump roast. Total retail yield was not affected by method of carcass suspension. Pelvic suspension reduced the dimensions of round steaks and produced a more round shape in short loin steaks as compared to normal suspension. Loin steaks from pelvic suspended carcasses were rated more tender (P < 0.001) by a laboratory panel, had longer sarcomeres (P < 0.001) and slightly greater myofibril fragmentation; however, chilling temperature did not significantly affect these traits. 614 consumer evaluations of overall palatability in loin and round steaks were received. Consumers ranked steaks from pelvic suspended carcasses higher (P < 0.01) than those from normally suspended carcasses. Consumers who indicated they normally purchased Choice grade beef perceived less difference between suspension methods and ranked all steaks lower than consumers who normally purchased Good grade or “whatever was sold in the supermarket.” Chilling temperature did not affect consumer rankings of palatability. It is believed that the fat cover on the carcasses was sufficient to prevent muscle temperature from dropping to levels at which cold shortening occurs, even with the lowest chill temperatures used in this study.