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Media type:
E-Article
Title:
Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters
Contributor:
Miller, Rhonda K.;
Gray, Rachel A.;
Kerth, Chris R.;
Adhikari, Koushik;
Neal, Jay
Published:
Iowa State University, 2023
Published in:
Meat and Muscle Biology, 7 (2023) 1
Language:
Not determined
DOI:
10.22175/mmb.14449
ISSN:
2575-985X
Origination:
Footnote:
Description:
Differences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M. longissimus lumborum (LM) steaks, and high pH LM steaks), cooking method, and internal cook temperature endpoint (END). Steaks were cooked to 58°C and 80°C END utilizing either a George Foreman clamshell grill (GF) or a flat top electric food-service grill (GRILL). Roasts were cooked at low temperatures using a Crock-Pot (CP) cooking to 58°C and 80°C END. Thirty-seven flavor descriptive attributes were evaluated by an expert, trained descriptive beef flavor panel. Heavy beef eaters were recruited in Houston, TX; Olathe, KS; Philadelphia, PA; and Portland, OR. Consumers evaluated overall, flavor, beef flavor, and grill flavor liking using 9-point hedonic scales and beef flavor, grill flavor and off-flavor intensity using 9-point intensity scales. Steaks and roasts differed in descriptive and consumer attributes (P < 0.05). Treatments with higher levels of fat-like, salt, beef identity, and brown/roasted flavor attributes had higher consumer liking ratings (Choice LM or GM GRILL steaks cooked to 58°C or 80°C and Choice GM GRILL steaks cooked to 80°C). Select and Choice BF CP roasts cooked to 58°C or 80°C, Choice GM GF steaks cooked to 80°C, and high pH LM GF steaks cooked to 80°C had the lowest consumer liking scores and higher levels of warmed-over flavor, cardboardy, and liver-like flavor attributes. Heavy beef consumers segmented into 4 classes. Class 4 consumers liked beef regardless of treatment, whereas Class 3 consumers were discerning. Heavy beef eaters discerned differences in beef flavor attributes, and beef flavor was a driver of consumer liking.