National Ground Beef Survey- 2021: Assessment of Texture Profile Analysis and Consumer Sensory Panel Ratings for Ground Beef From United States Retail Establishments

Abstract

Eleven U.S. cities were chosen to represent a broad geographical range while still maintaining historical connections to cities from the National Beef Tenderness Surveys. Ground beef in the retail case was audited and a representative sample of the ground beef available was purchased for consumer sensory analysis and texture profile analysis. Approximately 68.26% of the ground beef packages present in the retail case were labeled with at least one brand/claim, with the most prevalent brand/claim being Natural. The most prevalent lean point was 85% lean and 15%. The fattest ground beef was the lightest in color and as fat percentage decreased, lean color in ground beef got brighter (P < 0.05). Product with 90-99% lean displayed the lowest L* values, being indicative of darker colored lean (P < 0.05). Sensory ratings for products from PVC trays resulted in the lowest ratings for overall like, flavor like, and juiciness like (P < 0.05). Consumer evaluations determined that there were that when comparing by lean percentage group the was a gradual decrease amongst all sensory evaluations ad fat level decreased (P < 0.05). As lean percentage decreased in chub and PVC packaged product, cook yield decreased (P < 0.05). Ground beef containing 90-99% lean from chub packaging had the highest means for hardness 1 and 2 in conjunction with the highest means for gumminess and cohesiveness, indicating that the product had a tough first and second bite and required the most energy to chew. Package type as well as lean point played a role in the overall texture and sensory attributes of the ground beef products surveyed.