Open AccessSensory and Visual Evaluation of Six Different Beef Shank Cuts from Asian Consumers
Author(s) -
W. J. Wu,
E. A. Rice,
B. A. Olson,
T. G. O’Quinn,
T. A. Houser,
E. Boyle,
M. D. Chao
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb.10812
Subject(s) - tenderness , connective tissue , biceps , mathematics , anatomy , medicine , biology , food science , pathology
ObjectivesThe objective of this study was to evaluate factors affecting Asian consumers’ purchasing decisions and eating preferences of six different beef shank cuts.Materials and MethodsSix shank cuts, three from forequarter [biceps brachii (shank A); a combination of deep digital flexor and flexor digitorum superficialis (shank B); extensor carpi radialis (shank C)], and three from hindquarter [flexor digitorum superficialis (shank D); deep digital flexor (shank E), a combination of long digital extensor, medial digital extensor and peroneus tertius (shank F)] were collected from 12 USDA low choice beef carcasses (n = 72). Shanks from the left side of the carcasses were used for consumer panels and stewed in water for 90 min at 98°C. Asian consumers (n = 91) from Manhattan, KS, evaluated samples for connective tissue texture, amount of connective tissue, juiciness, flavor, overall texture (a combination of myofibrillar tenderness and connective tissue texture) and sensory overall liking. Consumers (n = 84) also visually evaluated the size, surface color and visual overall liking of shank samples from the right side of the carcasses. Finally, consumers rated each sample as either acceptable or unacceptable. All ratings were done on either a Just About Right (JAR) or a continuous line scale.ResultsShanks A, C, D and F received similar scores close to JAR (P > 0.05) for connective tissue texture. Connective tissue texture of shank E was harder than shanks A and D, and shank B was the hardest of all (P 0.05). Consumers rated shank B with too much and shank C and F with too little (P 0.05), while shanks C and E were rated less juicy, and shank B was the least juicy among all (P 0.05), and shanks C and E were tougher than those rated JAR (P 85%) except for shank B (62%; P 0.05), followed by shank A, while shank D was the lightest of all (P 95%), while shanks B, D, E, and F were less acceptable than shanks A and C (> 70%; P 0.05).ConclusionConnective tissue texture and amount directly affected Asian consumers’ eating preference for different beef shank cuts, while shank size was the main factor affecting their purchasing decision.