| dc.description.abstract | Beef retail steaks were sampled at stores across eleven U.S. cities, and beef foodservice steaks were purchased from six U.S. cities. Cities were chosen to represent a broad geographical range and upholding their historical association with cities from former surveys. Approximately 66.4% retail packages included a form of branding on the label. Cooked steaks were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. Approximately 66.4% of retail packages possessed a form of branding on the label. The retail tenderloin had the lowest (P < 0.05) WBS force value compared to other cuts. The retail steak with the greatest WBS force value was the top sirloin. Foodservice ribeye and top loin steaks had higher (P < 0.05) WBS force values compared to the tenderloin. Retail top blade, bone-in ribeye, Porterhouse, and tenderloin steaks all had 100% in the “very tender” category (<31.4 N). There were no (P > 0.05) differences in USDA quality grade groups for foodservice steaks using WBS force. Retail tenderloin received the highest (P < 0.05) consumer rating for overall like, tenderness like, tenderness level, flavor like, and juiciness like. There was no (P > 0.05) difference between the four foodservice cuts on consumer sensory rating for overall like, tenderness like, tenderness level, flavor like, and juiciness like. USDA quality grade for foodservice steak showed no (P > 0.05) difference for overall like, tenderness like, tenderness level, flavor like, and juiciness like. Ribeye, top loin, top sirloin, and tenderloin foodservice cuts reported no (P > 0.05) difference that USDA quality grade had on consumer rating for overall like, tenderness like, tenderness level, flavor like, and juiciness like. All WBS force values for retail steaks have decreased compared to past surveys. However, sensory ratings for both retail and foodservice were comparable to previous surveys. | |
