An in-home evaluation of beef value cuts from the round was conducted to
determine ways to improve palatability attributes for steaks prepared by consumers. The
M. vastus lateralis, M. rectus femoris, M. semimembranosus, and M. adductor (n = 266)
muscles were either blade tenderized, enhanced with a salt and phosphate solution, or
served as a control. Consumers (n = 261) cooked these steaks as they normally would
and were asked to document cooking method and degree of doneness, as well as
palatability ratings for overall like, tenderness, juiciness, flavor intensity, and flavor
desirability for each steak. Enhancing round muscles with a salt and phosphate solution
improved most palatability traits compared to those that were blade tenderized or not
treated. For M. semimembranosus and M. vastus lateralis, the enhanced steaks received
higher (P < 0.05) ratings for all palatability traits. For the most part, cooking method
and degree of doneness had little influence on consumer palatability ratings. Where
differences occurred, they were muscle specific, which may allow limited
recommendations for certain muscles with respect to the most appropriate cooking
method and degree of doneness.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/4659 |
| Date | 25 April 2007 |
| Creators | Mueller, Stacy Layne |
| Contributors | Savell, Jeffery W. |
| Publisher | Texas A&M University |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | Book, Thesis, Electronic Thesis, text |
| Format | 158442 bytes, electronic, application/pdf, born digital |
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