Meat Science Commons^™

Marbling Texture Has No Effect On Collagen Characteristics, B. A. Olson, K. R. Vierck, J. M. Gonzalez, J. A. Noel, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the effects of marbling texture on collagen traits and adipocyte cross-sectional area.

Study Description:Beef strip loins (n = 117) from three U.S. Department of Agriculture quality grades (Top Choice, Low Choice, and Select) with three marbling textures (fine, medium, and coarse) were selected using visual appraisal. Strip loins were taken to the Kansas State University meat laboratory, Manhattan, KS, fabricated into 1-in steaks, vacuum packaged, and aged for 21 days at 40°F. Following aging, steaks were analyzed for collagen and adipocyte staining, imaging, and peak thermal transition temperature.

The Bottom …

The Effect Of Increased Pork Hot Carcass Weights On Consumer Palatability Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

The objective of this study was to evaluate the effects of pork hot carcass weight on consumer palatability ratings of top loin chops. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: light weight group (less than 246.5 lb; LT), medium-light weight group (246.5 to 262.5 lb; MLT), medium-heavy weight group (262.5 to 276.5 lb; MHVY), and a heavy weight group (276.5 lb and greater; HVY). Instrumental color, visual color and marbling, and pH were taken for each loin prior to fabrication. Loins from all weight groups differed (P<0.05) in weight (LTP>0.05) were found for loin …

Evaluation Of The Quality Characteristics Of Premium Pork Loins, L. L. Prill, L. N. Drey, E. A. Rice, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

The objective of this study was to determine shear force, pH, marbling, color characteristics, percentage of intramuscular fat, and purge loss of pork loins from various premium brands in comparison to commodity products. Pork loins (n = 30/brand; Institutional Meat Purchasing Specifications #414) from five premium (PRE A, B, C, D, and E) and two commodity brands (COM A and B) were purchased from food service purveyors and commercial abattoirs. Loins were transported to the Kansas State University Meat Laboratory, Manhattan, KS, and allowed to age 14 to 15 days under refrigerated conditions (36 to 39°F) before fabrication. All PRE …

Relationship Of Myofibrillar Fragmentation Index To Warner-Bratzler Shear Force And Palatability Tenderness Of Longissimus Lumborum And Semitendinosus Steaks, L. L. Prill, K. J. Phelps, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the relationship between the myofibrillar fragmentation index, Warner-Bratzler shear force and sensory traits oflongissimus lumborum(strip loin), and thesemitendinosus(eye of round) steaks.

Study Description:Forty beef strip loins and 40 eye of rounds were collected, divided into anatomical location, and cut into steaks. Steaks used for Warner-Bratzler shear force and sensory panel review were cooked to 160°F. For Warner-Bratzler, six 1-in cores were sheared with a Warner-Bratzler shear head. Sensory steaks were served to panelists trained according to American Meat Science Association guidelines for sensory evaluation. Procedures described …

The Effect Of Increased Pork Hot Carcass Weights And Chop Thickness On Consumer Visual Appearance And Purchase Intent Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

The objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display scenario. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: a light weight group (less than 246.5 lb; LT), medium light weight group (246.5 to 262.5 lb; MLT), medium heavy weight group (262.5 lb to 276.5 lb; MHVY), and heavy weight group (276.5 lb and greater; HVY). Loins were fabricated into 4 pairs of chops of …

Consumer Juiciness Acceptability Supports The Beef Marbling Insurance Theory, L. N. Drey, K. R. Vierck, L. L. Prill, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. L. Vipham, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.

Study Description:Beef strip loins were collected to represent five quality treatments [Prime, Top choice, Low choice, Select, and Select enhanced; n = 12 pairs/quality grade] and fabricated to 1-in steaks. Steaks were cooked to one of six degrees of doneness: very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Consumers (n = 360) rated each steak for juiciness, tenderness, flavor, and overall liking on 100

The Bottom Line: …

Cattlemen's Day 2018, E. A. Boyle

Kansas Agricultural Experiment Station Research Reports

Full report, Cattlemen's Day 2018.