Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals

Journal of Animal Science
M N RoseD L Vanoverbeke

Abstract

The objective of this study was to determine the effects of enhancing cow subprimals on tenderness, palatability, and retail caselife compared with nonenhanced cow and USDA Select subprimals. Strip loin, top sirloin butt, and ribeye subprimals were selected (n = 60 per subprimal; n = 40 cow, n = 20 USDA Select). At 14 d postmortem, one-half of the cow product was randomly selected for enhancement with phosphate, salt, rosemary, potassium lactate, beef stock, ice, and water using a needle injector. All subprimals were fabricated on d 14 postmortem into ten 2.54-cm steaks. Steaks were assigned to analysis for Warner-Bratzler shear force (WBSF), trained sensory panel evaluation, or simulated retail display and assigned randomly to aging periods of 14, 21, or 28 d postmortem. Warner-Bratzler shear force values of ribeye steaks from the nonenhanced cow over all aging groups were significantly greater (P < 0.05) than enhanced cow and USDA Select ribeyes. Furthermore, top sirloin butts from nonenhanced cow had greater (P < 0.05) WBSF values at 14 and 28 d compared with other treatments. Nonenhanced cow strip loin steaks had greater (P < 0.05) WBSF values (4.58 ± 0.15 kg) and greater (P < 0.05) cook loss (20.70 ± 0.68 kg) than enhanced...Continue Reading

References

Nov 1, 1991·Journal of Animal Science·J B MorganJ W Savell
Oct 1, 1978·Meat Science·P E BoutonJ H Morgan
Oct 1, 2003·Meat Science·K RobbinsM S Brewer
Jul 1, 2005·Meat Science·Peter P Purslow
Sep 1, 2005·Meat Science·M E MolinaB L Gwartney

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