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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety and Quality » Research » Publications at this Location » Publication #223729
Title: Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

Author
item King, David - Andy
item Shackelford, Steven
item Wheeler, Tommy
item PFEIFFER, K. - STANDARD MEAT CO.
item MEHAFFEY, J. - TEXAS TECH UNIV.
item MILLER, M. - TEXAS TECH UNIV.
item NICKELSON, R. - STANDARD MEAT CO.
item Koohmaraie, Mohammad

Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 4/9/2008
Publication Date: 6/22/2008
Citation: King, D.A., Shackelford, S.D., Wheeler, T.L., Pfeiffer, K.D., Mehaffey, J.M., Miller, M.F., Nickelson, R., Koohmaraie, M. 2008. Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals [abstract]. Proceedings Reciprocal Meat Conference. Suppl. 1:44.

Interpretive Summary:

Technical Abstract: This study evaluated the rectus femoris (RF) and vastus lateralis (VL) as a substitute for gluteus medius (GM) steaks in food service applications. Beef cap-off top sirloin butts (IMPS# 184E; n = 150) and full knuckles (IMPS# 167B; n = 150) were obtained from a large processing facility and aged for 21, 35, or 49 d by a purveyor. After aging, subprimals were blade tenderized. Gluteus medius muscles were divided in half (along the sciatic nerve), trimmed of connective tissue and fat exceeding 0.64 cm. Knuckles were separated along the natural seams to produce the VL and RF muscles, which were trimmed of heavy connective tissue. Muscles were cut into steaks (199 or 256 g) using an automated portioning system. Purge loss and steak yields were determined for each subprimal. Steaks were evaluated by a trained sensory panel (TSP) for tenderness, juiciness, and beef flavor intensity. Steaks also were evaluated by a consumer panel under simulated white tablecloth restaurant conditions for overall like (OLIKE), tenderness, juiciness, and flavor. Consumer panelists also indicated the acceptability of the tenderness and overall palatability of each steak. On a subprimal basis, top sirloins had more purge loss (0.6 percentage points; P < 0.05) and greater steak yield (19.2 percentage points; P < 0.05) than intact knuckles. On a pre-trimmed muscle basis, GM steak yield was 0.8 percentage points higher (P < 0.05) than RF and 0.9 percentage points lower (P < 0.05) than VL. Trained sensory panel tenderness, juiciness, and flavor ratings did not differ (P > 0.05) between GM and RF, but were higher (P < 0.05) for GM and RF steaks compared to VL steaks. Increased aging from 21 to 49 d resulted in higher (P < 0.05) TSP tenderness ratings. Steaks aged for 21 d received slightly lower (P < 0.05) TSP juiciness ratings than those aged 35 or 49 d. Consumer OLIKE and flavor ratings were higher for GM and RF steaks compared to VL muscles. Consumer tenderness and juiciness ratings were slightly higher (P < 0.05) for GM steaks than for RF steaks, which received higher (P < 0.05) tenderness and juiciness ratings than VL steaks. Consumers indicated that 22% of VL steaks were unacceptably tough compared to 5% of GM and 5% of RF steaks. Consumers also indicated that 16% of VL steaks had unacceptable overall palatability compared to 5% of both GM and RF steaks. These data suggest that RF steaks would be a feasible alternative to GM steaks in food service applications. Additionally, at current prices, cutting yields of the intact knuckle would make them an economically viable option to purveyors. However, VL steaks possess unacceptable palatability characteristics and need further tenderization to be acceptable as a food service steak entrée.