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Relationship of USDA Maturity Groups to Palatability of Cooked Beef
Author(s) -
SMITH G.C.,
CROSS H.R.,
CARPENTER Z.L.,
MURPHEY C.E.,
SAVELL J.W.,
ABRAHAM H.C.,
DAVIS G.W.
Publication year - 1982
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.1365-2621.1982.tb07627.x
Subject(s) - palatability , loin , maturity (psychological) , zoology , food science , mathematics , biology , psychology , developmental psychology
In comparison to carcasses of B, C or E maturity, carcasses of A maturity produced broiled steaks which: (a) had higher (P < 0.05) palatability ratings in 62 to 86% of comparisons, (b) were decidedly less variable (C.V.), (c) were more likely to be assigned high (≥ 6.00) and less likely to be assigned low (≤ 2.99) sensory panel ratings, and (d) were more likely to have low (≤ 3.63 kg) and less likely to have high (≥ 6.35 kg) shear force values. Position within the A or A + B maturity group(s) explained 0–4% (loin steaks) and 10–18% (round steaks) of the observed variation in overall palatability ratings and/or shear force values.