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Consumer Eating Quality, Cooking Traits, and Compositional Assessment of Smoked Briskets From MSA and USDA Graded Beef Carcasses

Year: 2024

Type: article

Abstract: The objective of this study was to determine consumer eating quality of smoked briskets based on the following factors: combined treatment (carcass grade, diet, country origin), muscle portion (pectoralis profundus = flat vs. pectoralis superficialis = point), serving form (chopped, sliced, pulled), and serving time (hot/fresh or reheated). Subprimals were collected from the combined treatments based on country of origin, diet, and grade of Australian grass-fed (Company grades 2, 3, 4, 5, and cull cow derived from Meat Standards Australia [MSA] predicted muscle composite eating quality [MQ4] scores), Australian grain-fed (Company Graded 2, 3, 4, or 5), or US (USDA Prime, Choice, and Select) carcasses. All briskets were trimmed, seasoned, and smoked whole to a common endpoint temperature (93°C). There was an interaction between combined treatment and muscle portion that influenced consumer scores (P < 0.05) for juiciness, tenderness, flavor liking, overall liking, and the MQ4 score. Consumers had difficulty distinguishing between US and Australian grain-fed or between grain-fed and grass-fed samples for tenderness and juiciness, regardless of muscle portion; however, consumers could differentiate grain-fed from grass-fed for flavor and overall liking within certain quality grade tiers. The samples that were served hot on their original cooking day were scored greater for all traits (P < 0.05) compared to reheated brisket samples. Serving form influenced (P < 0.05) all palatability traits, in which sliced and chopped brisket generally scored greater than pulled brisket samples. These results suggest that consumers have distinct preferences for hot/fresh products and can differentiate different serving forms. Moreover, carcass-combined treatment and muscle interacted, suggesting carcass quality grade may not be a straightforward predictor of smoked brisket eating quality.

Source: Meat and Muscle Biology

DOI: 10.22175/mmb.18281

Authors: Justin E. Johnston, Andrea J. Garmyn, Nicholas C. Hardcastle, Jerrad F. Legako, J. Chance Brooks, Rod J. Polkinghorne, Markus F. Miller

Institutions: Texas Tech University, Michigan State University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,000