Sensory Evaluation from Asian Consumers of Six Different Beef Shank Cuts

Objective: The objective of this study was to evaluate factors affecting Asian consumers’ purchasing decisions and eating preferences of six different beef shank cuts. Study Description: Six different beef shank cuts, three from the forequarter [biceps brachii (shank A); a combination of deep digital flexor and flexor digitorum superficialis (shank B); extensor carpi radialis (shank C)], and three from the hindquarter [flexor digitorum superficialis (shank D); deep digital flexor (shank E); and a combination of long digital extensor, medial digital extensor and peroneus tertius (shank F)] were collected from 12 U.S. Department of Agriculture Low Choice beef carcasses. Shanks from the left side of the carcasses were used for consumer taste panels, and consumers visually evaluated size and surface color of samples from the right side of the carcasses. The Bottom Line: There were differences among consumer preferences for different shank cuts. Consumers preferred shanks A, D, and F in the sensory taste panel, while shanks A and C were the most preferable in visual evaluation. Shanks A, D, and F should be priced with a premium, while shank C should be discounted in domestic Asian and international markets.


Introduction
A significant percentage of beef shank meat produced in the U.S. is sold through domestic Asian markets or exported to Asian countries as whole-muscle cuts because stewed beef shank is a popular dish in many Asian cultures. However, to our knowledge, there is little published research available characterizing different beef shank cuts based on Asian consumers' preference and quality traits. Therefore, the objective of this study was to evaluate factors affecting Asian consumers' purchasing decisions as well as their eating preferences of six different beef shank cuts.

Experimental Procedures
The cross-section and whole-muscle cut of six different beef shank cuts, three from the forequarter [biceps brachii (shank A); a combination of deep digital flexor and flexor digitorum superficialis (shank B); and extensor carpi radialis (shank C)], and three from the hindquarter [flexor digitorum superficialis (shank D); deep digital flexor (shank E); and a combination of long digital extensor, medial digital extensor, and peroneus tertius (shank F)] collected from both sides of 12 USDA Low Choice beef carcasses (n = 72) are shown in Figure 1. Shanks from the left side of the carcasses, used for consumer taste panels, were stewed in 208°F water for 90 minutes. Cooking loss and peak temperature of each sample were measured prior to serving. Consumers (n = 91) were fed six samples per person and evaluated samples for connective tissue texture, amount of connective tissue, juiciness, flavor, and overall texture based on Just-About-Right (JAR) line scales. In addition, consumers evaluated sensory overall liking on a continuous line scale and rated each sample as acceptable or unacceptable. Following sensory evaluation, consumers (n = 84) moved to the Kansas State University Color Laboratory to visually evaluate the size and surface color of samples obtained from the right side of the carcasses on Just-About-Right line scales. Consumers also evaluated visual overall liking of each sample on a continuous line scale and rated each sample as acceptable or unacceptable. Warner-Bratzler shear force determination and objective color measurement were conducted after the consumer panels. Following the American Meat Science Association Meat Cookery and Sensory Guidelines to determine Warner-Bratzler shear force (AMSA, 2015), six cores were removed from each sample parallel to the muscle fiber orientation and sheared perpendicular to the muscle fiber using an Instron (Model 5569, Instron Corp., Canton, MA). A MiniScan EZ color measurement spectrophotometer (Model 4500L, Hunter Associates Laboratory Inc., Reston, VA) was used to measure color on each sample cross-section following the CIE L* (lightness), a* (green to red), and b* (blue to yellow) system described in Meat Color Measurement Guidelines (AMSA, 2012). Objective color measurements were obtained by averaging readings taken from three random locations on the sample cross-sections.

Results and Discussion
Shanks A, C, D, and F received similar scores (P > 0.05) close to Just About Right for connective tissue texture (Table 1). Connective tissue texture of shank E was harder than shanks A and D, and shank B was the hardest (P < 0.01). For connective tissue amount, shanks A, D, and E received ratings close to Just About Right (P > 0.05). Consumers rated shank B with having too much connective tissue and shanks C and F with having too little (P < 0.01) connective tissue. Shanks A, D, and F received similar ratings close to Just About Right for juiciness (P > 0.05), while shanks C and E were less juicy, and shank B was the least juicy shank (P < 0.01). All shanks rated similar for flavor (P > 0.10). For overall texture, shanks A, D, and F received similar ratings close to Just About Right (P > 0.05), and shanks C and E were tougher (P < 0.01). Shank B was the toughest for overall texture (P < 0.01). Shanks A, D, and F received the highest sensory overall liking scores, and shank B received the lowest overall liking score (P < 0.01). All shank cuts received high sensory acceptability scores (> 85%) except for shank B (62%; P < 0.01). Table 2 indicated that shanks A and C both received scores that were close to Just About Right for shank size. Consumers rated shanks B, E, and F as too big in size, while shank D was too small (P < 0.01). Shanks B, C, E, and F had the heaviest raw weight (P < 0.01) and were similar in size (P > 0.05), followed by shank A, while shank D was the lightest shank (P < 0.01). All shanks were rated similar for surface color (P > 0.10). For visual overall liking, shank A received the highest score and shank D received the lowest score (P < 0.05) although it was similar to shanks B, E, and F (P > 0.05). Shanks A and C were most visually acceptable (> 95%), while shanks B, D, E, and F were less acceptable than shanks A and C (> 70%; P < 0.01).

Results from
Shanks A, C, D, E, and F had similar (P > 0.01) Warner-Bratzler shear force values, and shank B had the highest (P < 0.01) shear force value (Table 3). For objective color measurement, shank D had the highest L* value (P < 0.01), followed by shanks A, B, C, and E (P > 0.05), with shank F having the lowest L* value (P < 0.01). There were no differences (P > 0.05) found in a* and b* among different beef shank cuts. Shanks C and E had a greater percentage in cooking loss compared to shank A, and shanks B, D, and F had the least cooking loss percentage (P < 0.01).

Implications
Connective tissue texture and amount directly affected Asian consumers' eating preference for different beef shank cuts, while shank size was the main factor affecting their purchasing decision. Least squares means without a common superscript differ (P < 0.05).

5
Standard error of the least squares mean.

Anterior Posterior
Flexor digitorum super cialis (shank D)

Anterior Posterior
Deep digital exor (shank E)

Anterior Posterior
Long digital extensor + Medial digital extensor + Peroneus tertius (shank F) Anterior Posterior Figure 1. Cross-section of the anatomical location of 6 different beef shank cuts (left; courtesy of Bovine Myology), and the whole-muscle cut (right) corresponding to each shank cut utilized in this study.