Abstract

Objective:The objective of this study was to determine palatability traits of beef cuts of differing bone status and quality grade.

Study Description:Paired (n = 12 pairs; 24 total/cut/grade) boneless ribeye rolls, export ribs, and short loins were procured. Short loins were fabricated into boneless strip loins with corresponding bone-in tenderloins, or bone-in strip loins with boneless tenderloins. Post-aging, subprimals were fabricated into steaks that were randomly selected for further analysis. A total of 18 trained sensory panels were conducted at the Kansas State University Meat Science Sensory Lab to determine differences in palatability traits.

Results:In totality, bone status had a minimal impact on palatability traits. Nonetheless, bone-in tenderloins and bone-in ribeyes were rated more flavorful (P<0.05) than boneless cuts from the same muscle. There were no beef (P>0.05) flavor intensity differences observed for bone-in and boneless strip steaks. Bone state had no effect (P>0.05) on initial juiciness, myofibrillar tenderness, overall tenderness, or Warner-Bratzler shear force (WBSF) for any cut. Bone-in strip loin samples were rated juicier (P<0.05) than tenderloins and boneless ribeye samples. Tenderloin samples were rated higher (P<0.05) for myofibrillar and overall tenderness than strip loin and ribeye steaks, which were which were rated similar (P>0.05) by trained panelists. Furthermore, there was no difference (P>0.05) in the WBSF values for strips and ribeyes, with tenderloin samples having the lowest (P<0.05) average peak force. Lastly, USDA Choice samples were rated higher (P<0.05) for all palatability traits and had lower (P<0.05) WBSF values than Select samples.

The Bottom Line:A similar overall eating experience could be derived from a boneless or bone-in steak from the same cut and quality grade.

Keywords: bone state, beef palatability, tenderloin

How to Cite:

Farmer, K. J., Beyer, E. S., Davis, S. G., Harr, K. M., Chao, M. D., Vipham, J. L., Zumbaugh, M. D. & O'Quinn, T. G., (2022) “Trained Sensory Panel Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability”, Kansas Agricultural Experiment Station Research Reports 8(1). doi: https://doi.org/10.4148/2378-5977.8240