Work

Consumer Evaluations and Warner-Bratzler Shear Force of Foodservice Tenderloin Steaks Sourced From Different Market Classes of Domestic and Imported Beef

Year: 2025

Type: article

Abstract: The objectives of this study were to evaluate consumer sensory ratings and objective tenderness of 6 different sources of tenderloin steaks for the foodservice industry. Tenderloins were from 6 sources: (1) United States Department of Agriculture (USDA) Choice, (2) USDA Select, (3) white-fat cow, (4) yellow-fat cow, (5) Uruguay, and (6) Australia. Fresh tenderloins (n = 162; 27 tenderloins × 6 sources) were collected and fabricated into 6 steaks. Steaks were designated for consumer sensory analysis or Warner-Bratzler shear (WBS) force. Consumers evaluated sensory steaks for juiciness like/dislike, flavor like/dislike, tenderness like/dislike, overall like/dislike, and provided qualitative descriptors. Consumers rated white-fat cow steaks, Australian steaks, and USDA Choice steaks among the greatest (P < 0.05) for overall liking. White-fat cow steaks and yellow-fat cow steaks had lower (P < 0.05) WBS force values than Uruguayan steaks. These findings suggest that tenderloins from sources other than USDA Choice may provide cost-effective options for foodservice markets. Depending on market prices, white-fat cow and Australian carcasses could both serve as economically suitable sources of tenderloins for foodservice establishments while still providing a similar eating experience to USDA Choice carcass steaks.

Source: Meat and Muscle Biology

DOI: 10.22175/mmb.19816

Authors: Sage L. Boleman, Spencer B. Tindel, Jeffrey W. Savell, Kerri B. Gehring

Institution: Texas A&M 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