Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations

Abstract

Beef carcasses (n = 90; U.S. Choice) met a 3 ribeye area (REA - Small, Medium, Large) × 3 carcass weight (CW - Light, Intermediate, Heavy) scheme to assess palatability on steaks cut by portion thickness (PT- 3.18 cm) and weight (PW -340 g). Significant interactions revealed trends for steaks from the Small REA, regardless of CW, to have among the lowest shear-force values. For PT steaks, significant interaction for overall liking revealed no differences for Small and Medium REA across all CW categories, but steaks from Large REA from Light CW differed (P < 0.05) from the other two CW categories. For PT steaks, overall liking and tenderness liking scores were higher (P < 0.05) for Small REA compared to other categories, whereas CW did not influence any palatability trait. REA and CW do impact beef steak palatability, though steaks from all combinations were "very tender" and highly acceptable from a palatability standpoint.

Keywords: Beef; Carcass weight; Palatability; Ribeye area size; Tenderness.