•  
  •  
 

Keywords

bone-in, boneless, palatability

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 and bone-in ribeye rolls, 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, subprimal cuts were fabricated into steaks that were randomly selected for further analysis. Consumer sensory panelists (n = 144) were recruited from Manhattan, KS, and the surrounding area and paid for their participation in the study. Panels were conducted in a lecture-style classroom at Kansas State University.

Results: In totality, bone status had a minimal impact on palatability traits. Bone state had no impact (P > 0.05) on consumer juiciness and overall liking for tenderloins and ribeyes, but in the strip loin, bone-in steaks were rated juicier (P < 0.05) and higher (P < 0.05) for overall liking when compared to boneless steaks. Moreover, bone state had no impact (P > 0.05) on consumer tenderness and flavor ratings for any of the three cuts. Bone state had no impact (P > 0.05) on the percentage of consumers that rated juiciness as acceptable for tenderloins and ribeyes, but in strip loins, bone-in steaks had a higher (P < 0.05) percentage of acceptable consumer responses than boneless cuts. The percentage of acceptable samples for tenderness and overall acceptability were not (P > 0.05) impacted by bone state in tenderloins and strip loins; however, in ribeyes, the percentage of acceptable consumer ratings was higher (P < 0.05) for bone-in cuts for both traits. Bone state also did not (P > 0.05) impact premium, better than everyday, and everyday quality perceptions among ribeyes; but the percentage of consumers rating ribeye samples unsatisfactory was higher (P < 0.05) for boneless ribeye steaks.

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.

Download
COinS
 

Rights Statement

In Copyright - Educational Use Permitted.
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.