An in-home evaluation of steaks from the M. Serratus ventralis was conducted to
determine consumer acceptance. Steaks were also evaluated by Warner-Bratzler shear
force (WBS) evaluations. Steaks from the M. Serratus ventralis were either blade
tenderized, injected with a salt, phosphate, and papain solution, or served as a control.
Consumers (n = 136) were not given a specific method of cookery, but were asked to
document cooking method and degree of doneness, overall-like, tenderness desirability,
tenderness of cut, juiciness desirability, juiciness of cut, flavor desirability, and flavor
intensity. When cooked on the grill, in the oven, or in a skillet, injected steaks received
the highest (P < 0.05) ratings for tenderness. Furthermore, consumers rated injected and
blade tenderized steaks higher (P<0.05) for overall like when they were cooked on the
grill to a higher degree of doneness. Oven cooked steaks that were injected, rated higher
(P<0.05) than blade tenderized steaks for juiciness. When cooked on the grill, juiciness
ratings were also higher (P<0.05) for injected steaks compared to control steaks.
Moreover, injected steaks had significantly lower (P<0.05) WBS values when compared
to blade tenderized and control steaks. Overall, ratings for all steaks were adequate,
confirming the M. Serratus ventralis as a potential high quality steak for use in the retail
market.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/4706 |
| Date | 25 April 2007 |
| Creators | Bagley, Jason Lee |
| Contributors | Savell, Jeffrey 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 | 139565 bytes, electronic, application/pdf, born digital |
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