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Effect of moisture enhancement on sensory attributes, tenderness, and retail color of beef steaks from the gluteus medius

Please use this identifier to cite or link to this item: http://hdl.handle.net/1811/25223

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dc.contributor.advisor Kuber, Paul
dc.creator Vieson, Miranda
dc.date.accessioned 2007-05-30T18:06:57Z
dc.date.available 2007-05-30T18:06:57Z
dc.date.issued 2007-06
dc.identifier.uri http://hdl.handle.net/1811/25223
dc.description 2nd Place in Undergraduate Research Paper Competition at 2006 ASAS/ADSA Midwest Conference in Des Moines, Iowa en
dc.description 1st place in 2006 CFAES Undergraduate Research Forum at Ohio State University. en
dc.description.abstract Retail color, palatability, and tenderness were evaluated on fresh moisture enhanced beef steaks removed from gluteus medius roasts. Roasts from USDA low Choice (n = 40) and low Select (n = 39) carcasses were divided in half by removing one control (CON) steak from the center to determine initial shear force. Each half received one of two treatments: 1) Brine injection (BI) pumped to 110% green weight (2.5% sodium lactate, 0.35% sodium tripolyphosphate and 0.65% sodium chloride); or 2) needle tenderized (NT). Steaks (2.54 cm) were removed from BI and NT roasts for Warner-Bratzler shear-force (aged 7, 14, and 21 d) and for sensory analysis (aged 14 d). Subjective (5 d; 5-member panel) and objective color (8 d; L*, a* and b*) were measured on steaks under retail display lighting. Overall, BI steaks (2.85 kg) were more tender (P < 0.0001) than NT steaks (3.47 kg) and CON steaks (3.51 kg), NT and CON steaks did not differ. Drip and cooking loss were less (P < 0.0001) in BI than NT steaks suggesting improved water retention. Sensory evaluation revealed that BI steaks had more (P < 0.0001) initial tenderness and juiciness, sustained tenderness and juiciness, beef flavor and overall greater preference than NT steaks. Objective color readings indicated that BI steaks were initially (d 1) darker (L*), less red (a*) and less yellow (b*) (P < 0.0001) than NT steaks. However, the change between d 1 and 8 readings were greater (P < 0.0001) for L* and b* in NT versus BI steaks suggesting that retail color was more stable in moisture enhanced steaks. Subjective color panel data reported no differences (P > 0.05) due to treatment, implying that L* and b* differences measured in objective evaluation may not be visible to the consumer. These results indicate that moisture enhancement may improve sensory attributes, tenderness and water retention, while stabilizing color in the retail case. en
dc.description.sponsorship National Cattlemen's Beef Association en
dc.description.sponsorship The Ohio State University en
dc.format.extent 131570 bytes
dc.format.extent 104649 bytes
dc.format.mimetype application/pdf
dc.format.mimetype application/pdf
dc.language.iso en_US en
dc.publisher The Ohio State University en
dc.relation.ispartofseries The Ohio State University. Department of Animal Sciences Honors Theses; 2007 en
dc.subject Moisture enhancement en
dc.subject Beef en
dc.subject Palatability en
dc.title Effect of moisture enhancement on sensory attributes, tenderness, and retail color of beef steaks from the gluteus medius en
dc.type Thesis en
dc.type Other en
dc.description.embargo en