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Beef Customer Satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values C. L. Lorenzen, R. K. Miller, J. F. Taylor, T. R. Neely, J. D. Tatum, J. W. Wise, M. J. Buyck, J. O. Reagan and J. W. Savell J Anim Sci 2003. 81:143-149.

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Beef Customer Satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values1
C. L. Lorenzen2, R. K. Miller, J. F. Taylor3, T. R. Neely4, J. D. Tatum5, J. W. Wise6, M. J. Buyck7, J. O. Reagan8, and J. W. Savell9
Department of Animal Science, Texas Agricultural Experiment Station, TexasA&M University, College Station 77843-2471

ABSTRACT: Trained sensory panel ratings and Warner-Bratzler shear force (WBS) values from the Beef Customer Satisfaction study are reported. Carcasses were chosen to fit into USDA quality grades of Top Choice (upper two-thirds of USDA Choice), Low Choice, High Select, and Low Select. A trained, descriptive attribute panel evaluated top loin, topsirloin, and top round steaks for muscle fiber tenderness, connective tissue amount, overall tenderness, juiciness, flavor intensity, cooked beef flavor intensity, and cooked beef fat flavor intensity. Four steaks from each of the three cuts from each carcass were assigned randomly to one of four cooking endpoint temperature treatments (60, 65, 70, or 75°C) for WBS determination. For all trained panelmeasures of tenderness and WBS, regardless of USDA quality grade, top loin steaks were rated higher than top sirloin steaks, which were rated higher than top round steaks (P < 0.05). There were significant interactions between USDA quality grade and cut for most of the trained sensory panel traits: USDA quality grade influenced ratings for top loin steaks more than ratings for top round steaks ortop sirloin steaks. Three

interactions were significant for WBS values: USDA quality grade × endpoint temperature (P = 0.02), USDA quality grade × cut (P = 0.0007), and cut × endpoint temperature (P = 0.0001). With the exception of High Select, WBS values increased (P < 0.05) for each grade with increasing endpoint temperature. Choice top loin and top round steaks had lower (P < 0.05) WBS valuesthan Select steaks of the same cut; however, only Top Choice top sirloin steaks differed (P < 0.05) from the other USDA grades. As endpoint temperatures increased, WBS values for top sirloin steaks increased substantially compared to the other cuts. When cooked to 60°C, top sirloin steaks were closer to top loin steaks in WBS values, when cooked to 75°C, top sirloin steaks were closer to topround steaks in WBS values. Simple correlation coefficients between consumer ratings and trained sensory muscle fiber tenderness, connective tissue amount, overall tenderness, juiciness, flavor intensity, and cooked beef fat flavor were significant (P < 0.05), but values were low. While relationships exist between consumer and trained sensory measures, it is difficult to predict from objective datahow consumers will rate meat at home.

Key Words: Beef, Grading, Market Research, Tenderness
2003 American Society of Animal Science. All rights reserved. J. Anim. Sci. 2003. 81:143–149

Introduction
Meat science research has long used objective laboratory methods such as trained sensory panel and War1 This study was supported, in part, by the Cattlemen’s Beef Promotion and Research Boardthrough the National Live Stock and Meat Board (now known as the National Cattlemen’s Beef Association). Appreciation is extended to Miriam Schiller, Douglas F. Haley, and Judy Dyer from Yankelovich Partners, Inc., and John Bellinger, AgriWest International for their contributions to the research project. 2 Present address: Department of Food Science, University of Missouri, Columbia 65211. 3...