Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers

R R Liang; H Zhu; Y W Mao; Y M Zhang; L X Zhu; D Cornforth; R H Wang; X Y Meng; X Luo

doi:10.1016/j.meatsci.2015.10.004

Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers

Meat Sci. 2016 Feb:112:52-7. doi: 10.1016/j.meatsci.2015.10.004. Epub 2015 Oct 13.

Authors

R R Liang¹, H Zhu¹, Y W Mao¹, Y M Zhang¹, L X Zhu¹, D Cornforth², R H Wang¹, X Y Meng³, X Luo⁴

Affiliations

¹ Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
² Department of Nutrition, Dietetics and Food Science, Utah State University, Logan, UT 84322-8700, USA.
³ College of Information Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
⁴ Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China. Electronic address: luoxin@sdau.edu.cn.

PMID: 26519609
DOI: 10.1016/j.meatsci.2015.10.004

Abstract

The objectives were to investigate intramuscular fat (IMF) content,Warner–Bratzler shear force(WBSF) and sensory attributes of Chinese fattened yellow crossbred steer beef with different quality grades, and to determine the relationship between WBSF and Chinese consumers' sensory tender. WBSF of grades A1 to A5 decreased from 50.6 N to 33.1 N with IMF % increased from4.26 to 24.55 (P b 0.05). Consumer panelists showed more likeability grades A4 and A5 with no difference between them. Grades A2 and A3 were slightly preferred (P b 0.05). Grade A1 was undesirable. A regression relationship between WBSF and sensory tender was found, which indicated that consumers disliked beef when WBSF N55.43 N and preferred those with WBSF b41.4 N. The range of 41.4 N to 55.43 N was intermediate. Hence, WBSF N55.43 & b41.4 N allow classification of tough and tender for beef tenderness for Chinese consumers, and grade A4 was recommended as suitable top grade.

Keywords: Chinese fattened yellow cattle; Quality grade; Sensory attribute; Tenderness; Warner–Bratzler shear force.

Publication types

Comparative Study
Research Support, Non-U.S. Gov't

MeSH terms

Abattoirs
Adiposity*
Animal Husbandry
Animals
Back Muscles / chemistry*
Back Muscles / growth & development
Cattle
Chemical Phenomena
China
Consumer Behavior*
Crosses, Genetic
Dietary Fats / analysis*
Food Preferences*
Food Quality*
Food Storage
Humans
Male
Meat / analysis*
Mechanical Phenomena
Orchiectomy / veterinary
Sensation
Shear Strength
Water / analysis

Substances

Dietary Fats
Water