Evaluation of marbling and enhancement's abilities to compensate for reduced beef palatability at elevated degrees of doneness.

The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to determine the relationship of residual moisture and fat in cooked steaks to beef palatability, specifically beef juiciness. Paired strip loins (IMPS # 180) were collected to equally represent five quality treatments [Prime, Top Choice (modest and moderate marbling), Low Choice, Select, and Select Enhanced (110% of raw weight)]. Steaks were grouped into sets of three consecutively cut steaks and randomly assigned a degree of doneness (DOD): very-rare (VR; 55 °C), rare (R; 60 °C), medium-rare (MR; 63 °C), medium (M; 71 °C), well done (WD; 77 °C), or very well done (VWD; 82 °C).

Palatability of beef chuck, loin, and round muscles from three USDA quality grades.

The objective of this study was to determine the palatability of various beef cuts from 3 USDA quality grades. Five different beef subprimals from USDA Prime, Choice, and Select (n = 10/quality grade) carcasses were utilized for the study, including: strip loins, inside rounds, bottom rounds, shoulder clods, and chuck rolls. Subprimals were fabricated into 9 retail cuts, which contained the following beef muscles: longissimus lumborum (LL); longissimus thoracis, complexus, and spinalis dorsi (LCS); infraspinatus (IF); serratus ventralis (SV); triceps brachii (TB); teres major (TM); adductor (AD); semimembranosus (SM); and biceps femoris (BF).