bone state, beef palatability, tenderloin


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.


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