Browsing by Author "Legako, Jerrad F."
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Item 2015 and 2018 National Meat Case Studies: Packaging type, marketing claims, and allocation in the self-service meat case(2021-08) Mills, Benjamin Isaac; Miller, Markus F.; Woerner, Dale R.; Legako, Jerrad F.Stores from across the United States were audited to determine the frequency of common packaging types, tray types, tray colors, marketing, and allocation of space of meat and non-meat items in the meat case. 108 stores in 25 states were visited and surveyed in 2015 whereas in 2018 150 stores were audited in 31 states. Auditors were trained by Cryovac Inc. employees at the Gordon W. Davis meat science laboratory before auditing. States were subdivided into 5 regions based on geographical area: West Coast, Mountain/ Southwest, Midwest, Southeast, and Northeast. Store were audited based on stock keeping units (SKUs) as each SKU represents a unique item in the meat case. Data were analyzed by comparing across species of beef, ground beef, pork, turkey, chicken, veal, lamb, and in 2018, seafood. Additionally, case length was recorded to determine allocation of the retail space to various species groups. In addition, the species groups above, non-meat items, value added products, sausage, processed meat, and miscellaneous were categorized and compared for the percentage allocation of the retail case. Poly-vinyl chloride packaging was the most popular in 2015 and 2018 making up 43.4% and 42.8% of the meat case, respectively. Laminate packaging was the second most popular packaging type at 16.9% and 17% in 2015 and 2018, much more than in previous studies. Tray-less packaging has increased significantly over the years reaching 29.5% of all packaging. White trays are found in the highest percentage of the meat residing around 32% of all packaging types. Black colored trays have decreased in frequency from 2007 to present making up only 19% of the meat case. Yellow tray packaging, however, is the popular tray color for chicken at 37.2%. Chicken was the only species group found in all stores in both 2015 and 2018 while beef decreased its presence in the meat case from 100% to 98% from 2015 to 2018. Space allocated to beef shrunk by an average of 1 meter per store between 2015 and 2018. In both years, chicken was allotted the greatest amount of space in the retail case at 16 meters per store. Beef controls the majority of SKUs offered in the meat case at approximately 30% of all SKUs in 2018. The space provided to each SKU in the meat case shrunk between 2015 and 2018 to only 0.39 meters per SKU average.Item A comparison of consumer response using paper and digital ballots for eating quality assesment of beef steaks(2020-12) Mahagan, Kyle T.; Miller, Mark F.; Garmyn, Andrea J.; Legako, Jerrad F.A consumer study was conducted to determine if consumers scored beef palatability traits differently on paper vs. digital ballots. Beef subprimals were collected to represent four treatments with inherent variation in eating quality: USDA Select eye round aged 7 d postmortem, USDA Select strip loin aged 7 d postmortem, USDA Choice tenderloin aged 21 d postmortem, and USDA Prime strip loin aged 21 d postmortem. Accessory muscles, external fat, and connective tissue were removed from subprimals. Muscles were fabricated into 2.5 cm steaks and further divided into 2 equal halves for consumer testing. Consumers (n = 360) were served eight samples divided into two blocks representing the two ballot types. Select strip loin samples were always served in the first and fifth position to start each ballot block, with the remaining three treatments served in a randomized order between the latter three positions within each ballot block. Consumers rated each steak sample for tenderness, juiciness, flavor liking, and overall liking on either a paper or digital ballot, and then rated the paired steak halves on the opposite ballot during the second block of sample testing. Ballot type influenced (P < 0.02) all traits, as consumers scored tenderness, juiciness, flavor liking, and overall liking greater (P < 0.05) on paper ballots compared to digital ballots, regardless of treatment. The smallest margin between paper and digital ballots was observed for tenderness, where scores only differed by 1.8 units. However, juiciness, flavor liking, and overall liking all differed by 3.4 units in favor of paper ballots. Consumers scored palatability traits greater on paper ballots compared to digital ballots, and these findings were consistent across a range of eating quality outcomes. These results should be considered when comparing past consumer testing results using paper balloting systems to those where digital ballots were used.Item Analysis of Instrument Grading Technology on Ribeye Area Predictions and the Effect of Bloom Time on Carcass Traits Utilizing the VBG-7L and the VBG- SmartCam(2023-05) McKinzie, Conner; Miller, Mark F.; Shackelford, Steven D.; Woerner, Dale R.; Legako, Jerrad F.; Koohmaraie, MohammadThe United States beef industry sets the tone for the safest, highest-quality, best-tasting beef in the world. However, that did not happen by chance. Over a century's worth of grade standard development for beef carcasses, along with advanced technology and more selective genetic criteria have all had an important role. Nonetheless, as the population continues to rise, so will the need to grade more cattle. However, it cannot and will not be accomplished by human graders alone. The need for technology that is efficient, objective, and accurate is vital. Instrument grading has been around for over 20 years and there are still improvements to be made. The need for a more accurate assessment of the ribeye area in a beef carcass has been made apparent. Though many factors affect a carcass’s ribeye area, the VBG-7L was created to address errors in beef ribbing. Furthermore, a hand-held portable grading instrument has been created to fill practical instrument grading technology gaps across the meat industry. The objective of this study was to create a more accurate ribeye area regression equation for the VBG-7L grading instrument. The second part of this study was to evaluate the effects of bloom time on carcass traits for the VBG-7L and the VBG-SmartCam. Experiment I: 404 carcasses or 808 sides (N = 808) were imaged using the VBG-7L grading camera at chain speed by three independent camera operators. Carcasses were later railed onto stationary rails and imaged three more times by independent VBG-SmartCam operators. Following image capture, three experienced beef evaluators traced each longissimus dorsi muscle of the exposed 12th rib interface once, for a total of three independent tracings per carcass side. Tracings were scanned and an ‘actual’ ribeye area for each side was determined by calculating the mean of each side. Carcass images were evaluated, and carcass data were compared to carcass tracing means. Experiment II: 90 sides (N = 90) were imaged once by the VBG-7L and the VBG-SmartCam. Carcass traits for ribeye color, marbling score, preliminary yield grade, adjusted preliminary yield grade, ribeye area, and calculated yield grade were observed for the following time intervals (minutes): 0, 5, 10, 15, 20, 30, 60, 90, and 120. The regression model for Experiment I determined three significant variables impacting the VBG-7L ribeye area prediction the most. Two different equations were developed to address differences in ribeye exposure due to varying ribbing methods (hot saw vs. cold saw). The VBG-7L showed promise in predicting more accurate ribeye areas being more representative of a beef carcasses’ true red meat yield. For experiment II, both cameras identified similar trends for the same carcass traits during bloom time. The change in ribeye color over time was well documented by each camera. Additionally, each camera observed the highest mean marbling score at ribbing with each instrument observing a decrease of nearly 20 units over a two-hour period. The speed, precision, and accuracy of instrument grading is a valuable asset when it comes to large-scale beef grading. As technology continues to advance, so will that of instrument grading cameras.Item Comparison of Beef Palatability from Young and Mature Grain Fed Cattle of Varying Marbling Scores(2023-05) McKinzie, Taylor B.; Miller, Mark F.; Garmyn, Andrea J.; Koohmaraie, Mohammad; Legako, Jerrad F.; Woerner, Dale R.Grain-finished mature cull cows are a sustainable option for cattle producers and beef packers to meet the high demand of consumers for safe, wholesome, and high-quality red meat protein. Tenderness, flavor, and juiciness are the three key components associated with palatability, and research has been conducted to better evaluate and accentuate these traits in beef. Rapid evaporative ionization mass spectrometry (REIMS) is an innovative form of ambient ionization mass spectrometry, which can identify multiple complex traits from a single measurement when paired with chemometrics (Zhai et al., 2022). The objective of this study was to evaluate the influence of physiological age maturity on sensory attributes varying in degree of marbling and evaluate REIMS capability of differentiating beef based upon physiological age, quality grade, and consumer acceptability. Grain-finished beef carcasses were selected from two maturity groups: old maturity beef (O; n=448) and young maturity beef (Y; n=423). Old maturity beef carcasses were determined to be over thirty months of age (through dentition and skeletal maturity). Within skeletal maturity groups, carcasses were selected to represent five marbling degrees: Slightly Abundant or greater (SLAB) (O; n = 89) (Y; n = 85), Moderate (MD) (O; n = 90) (Y; n = 84), Modest (MT) (O; n = 91) (Y; n = 84), Small (SM) (O; n = 88) (Y; n = 85), and Slight (SL) (O; n = 90) (Y; n = 85). Longissimus dorsi samples measuring ~10 cm. were removed from each selected carcass on day two postmortem and equally divided into three ~3 cm. steaks for slice shear force (SSF), consumer sensory panels, proximate analysis, REIMS, and collagen analysis. Consumer panelists in Lubbock, TX (n =320) evaluated 10 grilled beef steak samples for palatability traits and acceptability. Aside from consumer acceptability, all variables evaluated were not impacted by the interaction of carcass type x marbling degree. O and Y fed beef carcass steak samples were numerically different, and steak samples with SLAB, MD, MT, SM, and SL marbling degrees were numerically different. SLAB-O beef ribeye steaks evaluated through a consumer sensory panel (n = 99) at a restaurant setting in New Braunfels, TX resulted in consumer acceptability over 97% for tenderness, juiciness, flavor liking, and overall liking. REIMS analysis of raw beef steaks combined with optimized chemometrics could effectively characterize the physiological age and quality grade of beef with an accuracy rate up to 80% (P <0.001).Item Consumer sensory and precursor compound evaluation of three beef muscles from three USDA quality grades aged for two wet-aging periods on beef flavor acceptability(2016-05) Kirby, Caroline Nicole; Brooks, J. Chance; Miller, Markus F.; Thompson, Leslie D.; Legako, Jerrad F.Flavor has become the most important palatability trait when consuming beef, particularly when tenderness is acceptable. Thus, the objective of this study was to assess the raw and cooked precursor compounds associated with beef flavor in relation to consumer sensory evaluation of USDA quality grades, muscle sources, and wet-aging periods. Carcasses of A maturity representing USDA Prime, Low Choice, and Standard (n = 6/Quality Grade) were identified for procurement of the top sirloin (Gluteus medius, GM), bottom round (Biceps femoris, BF), and chuck roll (Serratus ventralis, SV) from the left and right sides of each carcass for 21 or 42-d wet-aging. Immediately following each aging period, ground beef patties were generated for each sample within each treatment for consumer sensory analysis, volatile compound collection, and raw and cooked proximate, lipid oxidation by-products, and neutral and polar lipid fatty acids. Data were analyzed using generalized linear mixed models with USDA quality grades, muscle sources, and wet-aging periods serving as the fixed effects, with least square means separated using an α of 0.05. Principal Component Analysis (PCA) was utilized for the exploration of the influences of muscle source and wet-aging period on the relationships between consumer sensory scores and presence of precursor compounds (volatiles, neutral and polar fatty acids, proximate composition, and TBARS). Consumer sensory evaluation indicated increased wet-aging period led to decreased flavor/overall liking/acceptability scores, regardless of quality grade and muscle source. Muscle source and wet-aging period together influenced consumer sensory evaluation as GM 42d was negatively associated with flavor and overall liking, as evident by PCA. Lipid-derived volatile compound classes (aldehydes, ketones, and alcohols) and cook TBARS relate to these observations as 42d samples, particularly within the BF and GM muscles, contained increased concentrations of these chemical compounds in cooked samples. Additionally, pyrazine and sulfide volatile compounds as well as percentages of polyunsaturated fatty acids within the cooked polar lipid fraction, associated themselves more so with 21d GM and BF samples and 42d GM and BF samples, respectively. Proximate composition (raw and cooked intramuscular fat and pH) were highly associated with SV muscles rather than GM and BF muscles, regardless of wet-aging periods as noted by PCA.Item Determination of Optimum Freezing Practices for Beef Whole Muscle Steaks(2023-05) Thompson, Tanner S.; Woerner, Dale R.; Brooks, J. Chance; Legako, Jerrad F.; Miller, Markus F.; Sheridan, Mark A.This study evaluates three bloom times and hold times and their interaction to determine the greatest impact on perceived meat color and myoglobin forms. Twenty-nine “A” maturity USDA Choice carcasses were identified and strip loins and top sirloin butts were collected. Subprimals were cut to yield 9, 2.54 cm steaks and were randomly assigned to 1 of 9 freezing protocols representing combinations of bloom time (0, 15, 60min.) × hold time (0, 3, 24h). Steaks (N = 522) were cut and allowed to bloom for their designated time, then individually vacuum packaged. Steaks were held for their designated time and then frozen at -20℃. Beef color was evaluated by trained panelists for redness, brightness, discoloration, instrumental color measurements (CIE L*, a*, and b*), and estimated myoglobin forms were obtained during the freezing process (2, 6, 12, 24h). After 1 week of frozen storage to model shipping, steaks were evaluated in the frozen state and then tempered at 4℃. After tempering, thawed steak color was evaluated while vacuum packaged and then again following the opening of the package and a 15 min bloom period. Steaks were then placed in retail display to see any lasting effects of bloom time × hold time treatment combinations. During the freezing process striploin steaks held for 24 h regardless of bloom time will increase in a*, b*, and Chroma values. After 1 wk of frozen storage, hold time influenced frozen color by effecting estimated myoglobin percentages (P < 0.001). Steaks held for 0 h had the greatest amount of oxymyoglobin (P < 0.001). Moreover, steaks held for 3 h resulted in the greatest amount of metmyoglobin (P < 0.001), and steaks held for 24 h possessed the greatest amount of deoxymyoglobin (P < 0.001). After thawing, the 60 × 0 was indicated to be the least color stable with the lowest a*, and the greatest L* and b* values (P < 0.01). In contrast, the 0 × 24 showed the greatest color stability after thawing and blooming, with the greatest a* value (P < 0.001) and the least metmyoglobin (P = 0.002). For retail display, the 60 × 3 and 60 × 24 were the least color stable due to the greatest amounts of metmyoglobin at the start of retail display due to lasting color effects during re-blooming. Frozen storage duration and the freezing temperature can additionally influence beef color. The 60 × 0 and 0 × 24 treatment combinations were selected due to these combinations being the most color stable at key time points. These treatment combinations were then used to evaluate the influence of freezing temperature and frozen storage duration on beef color. Twenty-four “A” maturity USDA Choice carcasses were identified, strip loins and top sirloin butts were collected, and aged for 14 d postmortem. Subprimals were cut into 2.54 cm steaks (N=565) and then were randomly assigned to a treatment combination (60 × 0, 0 × 24) × freezing temperature (-10, -30ºC). Steaks were bloomed and held for the appropriate time intervals, and then frozen in the respected freezer. Beef color was evaluated by trained panelists and instrumental measurements with the same methodology as the study above. After the freezing process, steaks were randomly assigned a frozen storage duration (1, 3, 6 months) and stored for the respective intervals at -20ºC. After completion of the storage duration, frozen steaks (n=96 per muscle) were removed from frozen storage and were evaluated at the three time points and then placed in retail display for 7 d. During the freezing process treatment combinations × freezing temperatures produced 4 distinct final frozen colors. The slow frozen 60 × 0 was the least color stable during the freezing process due to the greatest increase in metmyoglobin (P < 0.001). After one month in frozen storage, treatment combination × freezing temperature influenced frozen color, but not thawed or bloomed color. Color differences at the thawed and bloomed time point were affected by treatment combinations. Additionally, no differences were observed when steaks were placed in retail display. As the frozen storage duration increased, more color measurements were influenced by the interaction of treatment combinations × freezing temperature. After three months of frozen storage, treatment combination × freezing temperature influenced color measurements across the frozen, thawed, and bloomed time points. At the frozen evaluation, the slow frozen 0 × 24 was deemed the most color stable with the brightest colored lean (P = 0.001) and low amounts of discoloration. After thawing and re-blooming, the fast frozen 60 × 0 was the least color stable due to the greatest amount of discoloration (P < 0.001), metmyoglobin (P < 0.001) (P = 0.021), and least a* value (P < 0.001) in the striploin steaks. Differences in retail display were affected by treatment combinations. The 60 × 0 treatment combinations were the least color stable during retail display due to initial levels of metmyoglobin. Frozen beef products represent a significant opportunity for the beef industry and maintaining product appeal while frozen allows for diverse marketing options around the world. Results show that steaks can be held in frozen storage for one month without detrimentally affecting meat color. Further research on intrinsic factors such as pH, oxygen consumption rate, metmyoglobin reducing ability, and myoglobin concentration at the frozen, thawed, and bloomed time points may provide more insight on frozen beef practices and beef color stability.Item Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness(2020) Vierck, Kelly R.; Legako, Jerrad F.; Kim, Jongkyoo; Johnson, Bradley J.; Brooks, J.C.The objectives of this study were to determine the influence of package and muscle type on postmortem proteolysis and subsequent release of flavor-contributing free amino acids during storage. Beef strip loins and top sirloin butts (n = 20/subprimal) from USDA Low Choice carcasses were fabricated into 2.54-cm steaks (M. longissimus lumborum and M. gluteus medius) at 7 d postmortem. Steaks were randomly assigned to packaging treatments (carbon monoxide mother-bag [CO], high-oxygen modified atmosphere packaging [HIOX], polyvinyl overwrap [OW], or rollstock [ROLL]) and aged for an additional 14 d in dark storage. Steaks intended for OW were initially vacuum packaged during dark storage,then overwrapped just prior to display. Steaks were placed in coffin-style retail cases for 48 h under fluorescent lighting to simulate retail display. HIOX steaks exhibited the highest Warner-Bratzler shear force values (P < 0.05); the lowest desmin degradation rate (P < 0.05); the highest ratings for fishy, bitter, sour, and oxidized flavors; and the lowest overall tenderness scores (P < 0.05) and, in general, produced the lowest amount of free amino acids (P < 0.05) compared with all other treatments. Contrastingly, ROLL packaging produced the highest ratings for beef flavor identity, brown/roasted, bloody/serumy, and umami flavors (P < 0.05). Additionally, ROLL packaging exhibited (P < 0.05) greater desmin degradation in comparison with HIOX steaks. These data indicate that the optimum package for storage and aging is an anaerobic environment to maintain optimum flavor, tenderness, and postmortem proteolysis.Item Duration of exposure to a high-concentrate diet prior to pasture-finishing affects palatability of beef strip loin steaks(2018-05) Milopoulos, Jillian Taylor; Miller, Markus F.; Brooks, J. Chance; Legako, Jerrad F.; Johnson, Bradley J.Most cattle in the United States are finished on high-energy, grain-based diets. However, perceived health benefits have led to an increase in consumer interest in pasture-fed beef. Production of pasture-fed beef depends on seasonal patterns of pasture quality, and pasture-fed beef has been reported to have less favorable palatability traits than grain-fed beef. The current study was designed to determine if early feeding of a grain-based diet when pasture quality is low could produce palatable pasture-finished beef. Angus-cross steers (n = 48 [12 head / treatment]) were provided a high-concentrate diet for 0 d (0D), 40 d (40D), 80 d (80D), or 120 d (120D) prior to pasture-finishing on high-quality forages to a target final BW (487 kg). Strip loins were collected at harvest, and 8 were selected from each treatment based on USDA marbling scores targeting USDA Select quality grade (average marbling score: 370 ± 33.1). Eight additional process-verified grass-fed strip loins were selected from a commercial harvest facility in New Zealand to be included as a baseline (NZ). Strip steaks were used for proximate analysis, objective tenderness measurement, consumer assessment of palatability, determination of fatty acid composition, and quantification of volatile compound. Proximate composition and Warner-Bratzler shear force did not differ (P > 0.05) among treatments. Consumers (n = 220) assigned the greatest scores for tenderness to NZ (P < 0.05), and NZ was most often rated as acceptable for tenderness (P < 0.05). Steaks from NZ and 120D received greater sensory scores for juiciness than 0D and 80D (P < 0.05); 40D was intermediate (P > 0.05). Samples from 120D were more often rated as acceptable than 0D, 40D, and 80D (P < 0.05). Flavor scores were greater for NZ than all other treatments (P < 0.05) except 120D (P > 0.05). Percentage of samples rated as acceptable for flavor did not differ among treatments (P = 0.27). Samples from 120D and NZ received greatest scores for overall liking (P < 0.05), and NZ was more often rated as acceptable for overall liking than all treatments (P < 0.05) except 120D (P > 0.05). Flavor was highly correlated with overall liking (P < 0.01; r = 0.89). Saturated fatty acids were decreased (P < 0.05) and monounsaturated fatty acids increased (P < 0.05) in NZ compared to all other treatments. Odd-chain fatty acids were greater with grain exposure (40D, 80D, 120D; P < 0.05) than in pasture-finished treatments (NZ, 0D). Trans-vaccenic acid was greater (P < 0.05) in treatments exposed to grain than NZ, and conjugated linoleic acid was greater (P < 0.05) in all other treatments than NZ. The ratio of n-6 to n-3 polyunsaturated fatty acids was greater (P < 0.05) in 80D and 120D than all other treatments. Samples from NZ produced the greatest amounts of non-enzymatic browning-derived ketones (2,3-butanedione and 3-hydroxy-2-butanone; P < 0.05). Differences among treatments in lipid-derived volatile compounds were primarily of alcohols and aldehydes. In particular, 1-penten-3-ol was greater in NZ than all other treatments (P > 0.05). Hexanal was greater in NZ than all other treatments (P < 0.05) except 80D (P > 0.05), and octanal was greater in NZ than 80D and 120D (P < 0.05). Additionally, 2-pentylfuran was greater in NZ than all other treatments (P < 0.05). Results indicate that early exposure to grain-based diets for 120 d prior to pasture-finishing may produce beef that is comparable to grass-fed beef from New Zealand in palatability, but beef produced in pasture-finishing systems in the United States, with or without grain exposure, differs chemically from beef produced under New Zealand grass-fed systems.Item Effect of cooking method and quality grade on the juiciness, tenderness, and flavor of beef strip loin steaks(2018-12) Sepulveda, Cesar A.; Miller, Mark F.; Legako, Jerrad F.; Garmyn, Andrea J.The objective of this study was to evaluate possible differences in consumer perception and objective evaluations of tenderness, juiciness, and flavor, in strip loin steaks cooked on different cooking methods. Consumer sensory analysis (n=288) and objective measures, including cooking loss, slice shear force (SSF), and pressed juice percentage (PJP) were performed to evaluate the effects of four different dry cooking methods [electric clamshell grill (CLAM), flat-top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander gas broiler (SAL)] and four USDA quality grades [Prime, Top (upper 2/3) Choice, Low (lower 1/3) Choice, and Select)] on the palatability of beef strip loin steaks. To accomplish this, beef strip loins (IMPS # 180, NAMP, 2011), were collected from carcasses representing four USDA quality grades included: Prime, upper 2/3 Choice (Top Choice), lower 1/3 Choice (Low Choice), and Select (n = 12 / quality grade). After aging (21 d), strip loins were cut into 2.5-cm thick steaks and frozen (-20°C) prior to subsequent analyses. Proximal composition determination of pH, fat, moisture, and protein content were performed for each strip loin. Steaks for sensory and objective analyses were cooked on four different dry cooking methods targeting to a medium degree of doneness (70-72°C). No main effects or interactions influenced (P > 0.05) slice shear force (SSF) and press juiciness percentage (PJP). The cooking method with the lowest cooking loss was CLAM, (P > 0.05), whereas FLAT, SAL, and CHAR did not differ from each other. Cooking method and quality grade had an effect (P < 0.01) on tenderness, juiciness, flavor liking and overall liking when evaluated by consumer panel. Steaks cooked on CHAR had greater (P < 0.05) flavor liking and subsequently greater overall liking than any other cook method. FLAT steaks were scored lower for tenderness and juiciness than any other cook method (P < 0.05), whereas steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than any other cook method, excluding FLAT. Overall acceptance was greater (P < 0.05) for steaks cooked on CHAR compared to all other cook methods, while steaks cooked on FLAT had lower (P < 0.05) overall acceptance, but FLAT were not different (P > 0.05) from CLAM. Related to quality grade, Prime samples had greater scores than Low Choice and Select for tenderness, juiciness, flavor liking, and overall liking (P < 0.05), but Prime did not differ from scores for Top choice. These results indicate that different dry cooking methods and USDA quality grade have an effect on beef consumer perception.Item Effects of aging on flavor attributes of single vacuum packaged beef steaks after wet aging(2021-05) Bachler, Jordan Tyler; Brooks, J. Chance; Legako, Jerrad F.; Woerner, Dale R.The objective of this study was to characterize the eating quality of vacuum rollstock packaged beef steaks intended for foodservice establishments. Strip loins, tenderloins, and top sirloin butts (n = 48) from USDA Low Choice carcasses were fabricated into 2.54 cm steaks (M. Longissimus lumborum, M. Psoas major, and M. Gluteus medius, respectively) at 28 d postmortem. Steaks were randomly assigned to one of five aging treatments: 28, 35, 42, 49, or 56 d. All steaks were packaged individually in vacuum rollstock packaging. Trained panels were held for sensory analysis of 14 flavor components. In addition to volatile compound analysis using a gas chromatography mass spectrophotometer. A discriminant function analysis was performed to determine muscle and age treatment relationships with sensory attributes and volatile compounds. For sensory analysis, beef flavor ID decreased (P < 0.05) after 49 d, while flavors like liver-like, oxidized, and metallic simultaneously increased (P < 0.05). On the other hand, off-flavors like fishy, earthy/musty, and sour increased (P < 0.05) beginning at d 35. Across all muscles, the LL exhibited the least intense (P < 0.05) oxidized flavors, while the GM and PM were similar. Similarly, the LL was the least sour (P < 0.05) muscle across all treatments. Various volatile compounds associated with off flavors such as Carboxylic acids, Alkenes, Hydrocarbons and Ketones saw increased quantities at 56 d (P < 0.05) These findings suggest that beef steaks under vacuum rollstock packaging begin losing preferred eating characteristics followed by a subsequent increase in undesirable flavor attributes.Item Effects of extended aging on the flavor characteristics of grass and grain fed Australian beef Longissimus thoracis(2019-08) Musa, Osigbemeh Ebitimi; Miller, Markus F.; Garmyn, Andrea J.; Legako, Jerrad F.; Woerner, Dale R.The objective of this study was to investigate the effects of extended aging on the flavor characteristics of Australian grass and grain fed beef longissimus thoracis (LT) To achieve this objective, Cube rolls (HAM #2244) of Australian grass and grain fed LT were collected, randomly assigned aging days (35, 45, 55, and 65) on day 1 postmortem, vacuum packaged and shipped under refrigeration (0-2ºC) to Texas Tech University (Lubbock, TX). Aged LT were further fabricated on each aging day, cut into steaks and labelled for different analyses. The steaks were then vacuum packaged and frozen (-24°C) until further analysis. Proximate composition, pH, objective color, Warner-Bratzler Shear Force (WBSF), trained panel, and cooked flavor volatile analyses were all determined. For proximate analysis, diet influenced both fat percentage and pH (P < 0.05) and an interaction between diet and aging was detected (P < 0.01) for moisture. For objective color, an interaction between diet and aging was observed for the lightness (L*) value (P < 0.05), while the redness (a*) and yellowness (b*) values were impacted only by aging (P < 0.05). No effect of diet, aging or their interaction was observed for WBSF (P > 0.05). According to trained panelist, an interaction was observed for the bitter flavor and juiciness between diet and aging (P < 0.05). Beef flavor ID, fat-like, metallic, umami, and sweet flavors were not influenced by diet or aging (P > 0.05). Diet and aging influenced rancid, grassy, and liver-like flavor (P < 0.05) with grass fed and 65 days aging having a greater rancid flavor, aging influenced bloody serumy and tenderness (P < 0.05) and sour flavor was influenced by diet (P <0.05). Aging influenced all flavor compounds except Acetaldehyde and methyl pyrazine (P < 0.05), an interaction effect was observed for 2, 3 –butanedione and 3-hydroxy-2-butanone (P < 0.05). Diet however did not have any effect on any of the cooked volatile compounds analyzed. Results indicate that extended aging had no impact on beef flavor ID and umami, but it led to stronger generation of certain off-flavors like rancid, grassy and liver-like.Item Effects of lactic acid submersion of beef trimmings stored 24 or 48 h and subsequent chub storage duration on initial ground beef odor and color during retail display(2019-05) Mahalitc, Emily Nicole; Miller, Markus F.; Brooks, J. Chance; Legako, Jerrad F.Ground beef processors have incorporated antimicrobial intervention strategies to beef trimmings prior to ground beef production to maximize the opportunity for microbial reduction. Production holdover of beef trimmings can occur in addition to storage transport of ground beef to retailers. The effect of 4% lactic acid (LA) submersion of beef trimmings stored 24 or 48 h (combo; 24CON, 24LA, 48CON, 48LA) prior to grinding and subsequent ground beef chub storage of 7, 14, and 21 d on organoleptic shelf-life characteristics were explored. Ground beef was overwrap packaged and displayed for 72 h for evaluation of color (instrumental and trained) every 12 h and oxidation (lipid and protein) every 24 h. Initial (0 h) analyses included trained odor, pH, metmyoglobin reducing activity (MRA), myoglobin (Mb) content, and percent metmyoglobin (%MMb). Color space measurements were unaffected (P > 0.05) by combo within retail display h. Trimming storage did not influence (P > 0.05) visual color scores of LA submerged trimmings within each retail time observation. A visual color advantage was observed for 48CON at 12 h and 24 h retail display. Oxidation differences were mainly observed by linear discoloration (P < 0.001) and lipid oxidation (P < 0.01) across retail display and unaffected (P > 0.05) by protein oxidation carbonyl products. Chubs stored 21 d had increased acidic (P < 0.0001) and metallic (P < 0.01) off-odor. Sweet off-odor differences were not detected for combo (P = 0.96) and chub storage (P = 0.86). Ground beef produced from 24 LA stored 21 d had the most intense (P < 0.05) oxidized and spoiled odors. Unclear treatment hierarchy occurred for MRA, Mb content, and %MMb. Shelf-life differences were mainly influenced by chub storage duration. The incorporation of LA intervention to beef trimmings prior to grinding and trimming holdover had minimal negative shelf-life color and odor characteristics.Item Effects of oven temperature and degree of doneness in flavor development of beef steaks(2019-08) Mallick, Sayani; Miller, Mark F.; Legako, Jerrad F.; Thompson, Leslie; Stevens, Richard; Garmyn, Andrea J.Development of flavor and flavor dynamics can be impacted by various factors. Meat cookery involves many transformative processes. As meat is being cooked – water levels decrease at the surface, texture changes, proteins coagulate and protein solubility changes, endogenous proteolytic enzymes get inactivated, lipid degradation occurs and finally color and flavor change. These phase changes, along with heat and mass transfer changes in beef dry heat cookery determines the final flavor perception of a grilled beef steak. Flavor development is dependent on two factors, reactant mixture (flavor precursors like amino acids, fatty acids, thiamine and other compounds) and reaction conditions (cooking temperature, relative humidity, time amongst others). These two factors have a strong chemical interdependent relationship with respect to different layers of a meat product or any other composite porous food product upon cooking. The effect of eighteen cookery treatment combinations consisting of oven cooking temperature (OT) (177°C, 246°C and 343°C) and internal temperature (IT) (57°C, 63°C, 68°C, 74°C, 79°C, 85°C) on free amino acids (AA) concentrations, fatty acids (FA) and volatile flavor compounds (VFC) of three steak layers were explored. Six free AA were impacted by a two-way OT × layer interactions (P ≤ 0.05). Seven free AA were impacted by the main effect of layer (P ≤ 0.05). Six free AA as well as total free AA content were impacted by the main effect of different OT (P ≤ 0.05). Three free AA were impacted by the main effect of different IT (P ≤ 0.05). There is evidence indicating that water soluble precursors like free AA can vary greatly in content within beef steak layers at different OT and IT. It is shown how protein fragmentation into free AAs, OT and IT can interplay among themselves to help us understand flavor development better at each location within a steak. This work also sheds light on the dynamics of generation and retention of free AAs and can give be used as a future resource on this topic. FA can be classified into two groups – Neutral lipids (NL) and Polar Lipids (PL). For NL, two groups were impacted by a three-way interaction of OT × IT × layer (P ≤ 0.05). Two-way interactions for OT × IT (P ≤ 0.05) were also detected on a content basis for seven fatty acid groups. Moreover, arachidonic acid was impacted by the main effect of layer (surface, mid, center) within a steak (P ≤ 0.05). For PL, MUFA percentage were impacted by a two-way interaction OT × IT (P ≤ 0.05). Other than this, no PL were impacted either by interactions or main effects (P > 0.05). These results indicate differences in NL thermal oxidation in beef steak at different OT, IT and layers. This is potentially because of phase transitions (recrystallization and melting) across treatments and layers for NL. This work can help in predictive studies of FA retention contents at different section of grilled steak at different OT and IT. VFC concentrations investigated for all treatments and six VFC were impacted by a three-way interaction of OT × IT × layer (P ≤ 0.05). Three VFC were impacted by a two-way interaction OT × IT (P ≤ 0.05). Nineteen VFC were impacted by a two-way interaction OT × layer (P ≤ 0.05). Twenty-five VFC were impacted by a two-way interaction IT × layer (P ≤ 0.05). Twenty-three VFC were impacted by main effect of layer (P ≤ 0.05). Nine VFC were impacted by main effect of IT (P ≤ 0.05). However, VFC were not impacted by main effect of OT (P > 0.05). These differences suggest variances in beef flavor development in beef steak at different OT, IT and layers. This reflects how the influence of OT and IT impacts VFC at different depths within steak layer (surface, middle, center). Finally, this research can be very useful in food service industry to assess and predict the sensory attributes at diverse OT and IT. Better understanding of variable flavor profiles can help in better perception of an eating experience with a precise flavor profile in mind. This work can also give clues to both desirable and undesirable eating regimens.Item Efficacy of common antimicrobial interventions at and above regulatory allowable pick-up levels(2022-05) Blandon Montoya, Sabrina; Legako, Jerrad F.; Sanchez-Plata, Marcos X.; Carpio, Carlos E.; Woerner, Dale R.Foodborne pathogens like Shiga-toxin producing E. coli (STEC) and Salmonella spp. are the leading cause of illness and even deaths worldwide. Numerous antimicrobial interventions are being used in processing plants to reduce pathogens. To consider these agents as processing aids, the retained water cannot exceed 0.49% addition to product weight. The objective of this study was to evaluate the food safety efficacy of common antimicrobial interventions at and above required uptake levels for processing aids through spray and dip applications and to determine any influence on product quality in response to antimicrobial treatment. A multiple linear regressions analyses was done to observe the relationship between uptake level, log reduction of pathogens, and interactions of explanatory variables. Beef trim was inoculated with specific isolates of STEC or Salmonella strains. Trim was intervened with peracetic or lactic acid through spray or dip application. Meat rinsates were serially diluted and plated following the drop dilution method and an enumerable range of 2-30 colonies was used to report results after log transformation. For the quality evaluation, trim 90/10 and 50/50 was course grind and mixed to obtain three different lean levels. Portions of 1lb ground beef were placed on Styrofoam trays and overwrapped with PCV film. These packages were displayed in retail case for 96 hours and evaluated for instrumental color for each consecutive day, color and odor panels using trained panelists and for spoilage organisms at 0h, 48h, and 96h. An increase of 1% in uptake percentage will increase the reduction by 0.16 LogCFU/g. There is a statistical significance in the reduction of Shiga-toxin producing Escherichia coli and Salmonella in relation to the uptake percentage (P < 0.01). Regression models showed two-way interaction between organic acid and trim for STEC (P = 0.007) and Salmonella (P = 0.006). Salmonella possessed a significant interaction between acid and method (P < 0.001). For the evaluation of ground beef for spoilage organisms a significant difference was observed for all lean levels across time (P < 0.001). Higher fat content ground beef showed higher color L* values and all lean levels showed similar mean values for + a*. A significant two-way interaction was observed for a* between time interval and organic acid for 73/27 and 80/20 ground beef (P < 0.01). A decrease in all color values was observed across time. Discoloration possessed a two-way interaction between time interval and organic acid for 73/27 ground beef (P < 0.001). As discoloration increased across time, redness values decreased. No significant differences were found for odor evaluation. An increase in uptake percentages showed a significant increase in reduction of pathogens on beef trimmings. Furthermore, Quality was not affected by the high and low uptake percentages of antimicrobial intervention.Item Environmental Influence on Semen in Beef Cattle(2023-12) Gonzales, Devin; Miller, Mark F.; Woerner, Dale; Legako, Jerrad F.; Koohmaraie, Mohammad; Shackelford, StevenThere is no doubt that environment and nutrient inputs have significant impacts on the finishing potential of cattle. It is also clear that nutrient limitations can delay puberty. But there is little to no understanding how nutritional limitations during the prepubertal period influences post pubertal gamete production, even when animals are moved to a more favorable environment. The question remains as to whether these factors can cause genetic reprogramming of future reproductive potential. Consequently, the goal of this study was to determine if the prepubertal environments of beef bulls (with their potential nutritional differences) have any influence on long-term post-pubertal reproductive performance. 196 yearling bulls of Angus, Red Angus, and SimAngus breeds were raised in various locations across the U.S. for 8-9 months before being transported to a central location (under the same environmental and nutritional conditions) for 6 months prior to semen collection. The original locations represented 10 diverse environments. Semen samples were collected from each bull at approximately 15 months of age, and evaluated for motility, primary morphological abnormalities, and secondary morphological abnormalities. Birth weight (BW), adjusted BW, weaning weight (WW), adjusted WW, yearling weight (YW), adjusted YW, BW expected progeny difference (EPD), YW EPD, scrotal circumference (SC), and weight at the time of collection were provided by the producer. All data was processed using SPSS one-way ANOVA and homogenous subsets were formed via Tukey’s HSD post hoc tests. Significance was set to (P=0.05). As expected, the data suggest differences between groups for all general growth measurements except measured YW (P < 0.05). Further, with exception of secondary morphological abnormalities, animals raised in different prepubertal environments but finished at the same facility demonstrated differences in semen parameters (P < 0.05). These results suggests that prepubertal environmental conditions influenced attributes of the bulls and their subsequent early reproductive performance after reaching puberty. Further studies will be needed to determine if the reproductive parameters are maintained and suggest a true, epigenetic effect.Item Evaluating Rapid evaporative ionization mass spectrometry (REIMS) as a novel, real-time method for determining beef fatty acid, amino acid, and volatile composition(2020-12) Horton, Taylor Mae; Woerner, Dale R.; Legako, Jerrad F.; Gredell, Devin A.This study was aimed for evaluating REIMS to determine the fatty acid, amino acid, and volatile compound composition of beef. The samples utilized in the study, Longissimus lumborum steaks from the anterior portion of the strip loin, were from A maturity carcasses characterized as USDA Prime, Top Choice, Low Choice, or Select, or were characterized as Wagyu, Grassfed, or Dark Cutters. Meat composition was analyzed using established and proven benchtop methods, and REIMS was evaluated as a real-time tool for characterizing meat flavor and healthfulness at the time of grading. To achieve this, 4-day aged samples were analyzed for volatile compounds known to contribute to beef flavor, total fatty acids, and free amino acids. Analysis of compositional elements of meat (amino acids, fatty acids, and volatile compounds) using GC methods showed differences between targeted classification groups of beef. This work has demonstrated the comparable ability of REIMS to use a no-preparation-required sample to achieve a similar result as GC methods for determining the classification of beef. However, methods and operating procedures for spectra collection from a 4 d REIMS sample appeared to produce error in predicting quantities of compounds, as measured by GC methods. There is significant work to be done for the development of REIMS procedures to most appropriately quantify individual compounds in beef samples.Item Evaluating the Ability of Rapid Evaporative Ionization Mass Spectrometry to Predict the Palatability of Long Aged Beef Cuts(2022-12) Sarchet, John Chandler; Woerner, Dale R.; Miller, Mark F.; Legako, Jerrad F.; Gredell, Devin A.Chapter II: Meat aging is a classic method for increasing the tenderness and value of traditional beef products. However, the effects of extended aging times on other palatability traits as well as on typically tender muscles such as the Psoas major have not been fully explored. In this study paired striploin and tenderloin samples were collected from upper 2/3 USDA Choice and USDA Select beef carcasses (n=42). Subprimals were fabricated into chunks and assigned to one of 6 postmortem aging treatments (3, 14, 28, 42, 56, 70 d). Following the completion of the aging interval, samples were then subjected to Warner Bratzler (WBSF) and slice shear force (SSF) as well as trained sensory panels analysis. Using this data, aging curves were created to analyze the rate of tenderization of both muscles over time. Overall, aging time displayed an effect on SSF and WBSF (P<0.01) for both muscles. However, extended aging times beyond certain thresholds (day 14: tenderloins, day 28: striploins) resulted in decreased rates of tenderization and no differences between treatments (P > 0.05). Trained sensory panelist responses, in conjunction with hierarchal clustering, determined a flavor shift which occurred in both striploins and tenderloins around days 42 and 56. This shift in flavor profiles resulted in exponential increases in off-note intensities (liver-like, sour, oxidized flavors), and decreased intensities for beef ID, browned, and roasted flavors. Chapter III: Rapid evaporative ionization mass spectrometry (REIMS) is an emerging technology for chemometric analysis in the food industry. The technology has shown potential in identifying food fraud, detecting adulteration, and predicting tenderness in meat samples. In this study, REIMS was used to generate metabolomic fingerprints for 84 beef carcasses at time of grading. Striploins and tenderloins were collected from the carcasses, fabricated, and then aged to six aging treatments (3, 14, 28, 42, 56, 70d). Following aging, palatability traits were collected from all samples using trained sensory panels and shear force analysis (SSF and WBSF). The REIMS data and 45 machine learning techniques were then used to build prediction models for quality grade prediction as well as the mentioned palatability traits at each of the aging intervals. A total of 2,475 models were created in this study and their efficacies were compared. Overall, REIMS proved effective at classifying animals based on quality grade, tenderness, juiciness, and flavor with top model accuracies ranging from 71.0-90.3% validation accuracy. The results of this study indicate REIMS has the potential to be used as a supplement to traditional quality grading for identification of highly palatable beef products. Chapter IV: Metabolomic profiling using rapid evaporative ionization mass spectrometry (REIMS) has been shown to be an effective tool in the meat industry for detection of food fraud and identification of abnormal flavor traits such as boar taint. Thanks to these successes, REIMS has been suggested as a potential tool to track and identify the changes in the metabolome between samples of varying palatability levels, ages, and differing muscles. In this study, REIMS ability to identify these changes as well as determine the animal of origin was tested. 84 beef animals of two quality levels were selected and both striploins and tenderloins were collected from each carcass. Each of these cuts were then split into 6 chunks and randomly assigned to an aging treatment (3,14,28,42,56,70). Following aging, samples were analyzed using trained sensory panels, shear force, and REIMS analysis. Finally multivariate statistical techniques were used to identify the metabolites of interest within the metabolome and predict the observed traits. Overall, REIMS proved to be an extremely capable tool for prediction of sensory experience (85.8% accuracy), muscle identification (99.5%), and determination of animal of origin (99.2%). REIMS also was able to identify the age of a sample within a 2 week window with 94.0% accuracy.Item Evaluating the Influence of Holstein vs Angus Dam Genetics in Wagyu Crossbreeding Scenarios on Beef Quality(2023-12) Cooke, Marceille E.; Woerner, Dale R.; Legako, Jerrad F.; Miller, Markus F.Beef is perceived by consumers as a consistently dependable, nutritious, center-of-the-plate protein that consumers are more willing to pay for. In particular, wagyu is perceived as high-quality premium beef with differentiated flavor characteristics; thus, leading to a growing demand as consumers are more willing to pay for its niche flavor. Therefore, the objective of this study was designed to evaluate the influence of Holstein vs Angus dam genetics in wagyu crossbreeding scenarios on beef quality. Carcass sides (N = 120) were selected at a commercial beef packing plant in the Pacific Northwest. Selections were based on a marbling score range of 950 to 1050 across two known crossbreeding scenarios (Wagyu × Holstein and Wagyu × Angus) and conventional USDA prime. Strip loin sections (approximately 7 cm in thickness) were taken from the selected carcass sides, aged for 21 days, and immediately frozen following aging. Following aging, frozen sections were then shipped frozen to Texas Tech University for fabrication and further analysis. Frozen sections were trimmed of external fat and further fabricated into designated steaks (approximately 2.54 cm each) for trained sensory analysis and shear force determination with remaining raw pieces saved for homogenized chemical analysis of Fatty Acid Methyl Esters (FAME) and crude fat extraction via chloroform-methanol. Remaining samples of cooked shear force steaks were additionally homogenized for utilization of volatile compound analysis via Gas Chromatography Mass Spectrometry (GC-MS) methods as well as metabolic classification analysis via Rapid Evaporative Ionization Mass Spectrometry (REIMS). Data were analyzed through R statistical software, version 4.1.2 (R Core Team, 2021) with a significance level established at = 0.05 for all analyses. Analysis of Variance (ANOVA) were computed on all analyses with tenderness serving as a covariate (fixed effect) on ANOVA within trained sensory evaluation. Additionally, composite values were computed from each analysis via Principal Component Analysis (PCA). Composite values of each analysis were then used to calculate linear regressions and Pearson correlation coefficients. Initial results from this study indicated no holistic differences observed as a result of the influence of the dam’s genetics within the wagyu crossbreeding scenarios based on ANOVA and PCA composite values (P > 0.05). However, differences (P < 0.01) were observed among specific fatty acids and volatiles including C15:0, C:19, C16:1trans, C18:1trans, cumulative PUFA percentages, and furfural. In addition, differences were observed in crude fat percentage and marbling score degrees (P < 0.01). Additionally, coefficients from linear regressions and Pearson correlations better explain the weighted influence from the dam’s genetics impacting measurements based on trained sensory analysis and objective laboratory assays on tenderness, fat content, fatty acids, and volatile compounds. The conclusion from these relationships indicate a positive association among sensory attributes with several key fatty acids along with an increased fat content; thus, further researched should be explored to develop a flavor niche market with wagyu cattle.Item Evaluation of beef steak palatability and flavor contributing compounds following retail display in vacuum rollstock packaging under fluorescent or light emitting diode lighting(2021-05) Barker, Sam Nicole; Legako, Jerrad F.; Brooks, J. Chance; Woerner, Dale R.Descriptive trained sensory attributes were analyzed to understand the effect of lighting types and duration of retail display on vacuum rollstock packaged beef steaks. Gluteus medius (GM), Longissimus lumborum (LL), and Psoas major (PM) steaks were fabricated from vacuum packaged subprimals at 7 d postmortem, packaged in rollstock vacuum packaging (VRP), and aged for an additional 7 d before being randomly assigned to a lighting display of either fluorescent (FLUR) or light-emitting diode (LED) for 0, 2, 6, or 10 d. Trained descriptive panelists were asked to evaluate steaks cooked to a medium degree of doneness, 71.0 °C, for positive and negative attributes, overall juiciness, and overall tenderness values. Lighting type and d of display interacted to impact tenderness and umami flavor scores. Umami flavor scores for both LED and FLUR had similar (P > 0.05) initial flavor intensity at 0 d and showed a decrease (P < 0.05) in umami flavor over time. However, FLUR umami intensity scores at 10 d were lower (P < 0.05) than those in LED lighting at 10 d. Tenderness scores were similar (P > 0.05) for steaks in both the LED and FLUR lighting types at the initial 0 d of display and the final 10 d of display, with an increase (P < 0.05) in tenderness over time. Nonetheless, tenderness scores under FLUR were similar (P > 0.05) from 0 to 6 d; however, d 10 FLUR tenderness scores were similar (P > 0.05) to d 10 LED scores. Tenderness was also impacted by the interaction between lighting type and muscle cuts. For the LL and PM, panelists scored steaks more tender (P < 0.05) under LED lighting compared to those in FLUR displays. The GM was unaffected (P > 0.05) by lighting type. A third interaction between muscle cut and days of age was also determined, showing an increase (P < 0.05) in sour intensity for the LL and PM, with no change (P > 0.05) in values for the GM. Tenderness increased (P < 0.05) for the GM and LL from 0 to 10 d, but values did not change (P > 0.05) for the PM during display. Lighting type influenced (P < 0.05) overall juiciness values, with panelists scoring steaks displayed under LED more desirable (P < 0.05) than those displayed under FLUR lighting. These data indicate that LED is not detrimental to the flavor attributes in vacuum rollstock packaged beef steaks when evaluated by a trained sensory panel.Item Evaluation of palatability through objective and subjective measures among multiple beef cuts(2018-05-07) Nyquist, Kara; Miller, Mark F.; Legako, Jerrad F.; O'Quinn, Travis G.; Brooks, J. ChanceThe purpose of this study was to characterize the palatability of multiple beef cuts from three quality grades. A previously developed objective beef juiciness measurement was also conducted to determine the relationship between the juiciness of the longissimus dorsi and the juiciness traits of various beef cuts. Five different beef sub-primals were utilized for the study: strip loins (IMPS #180), inside rounds (IMPS #169), bottom rounds (IMPS #171B), shoulder clods (IMPS #114), and chuck rolls (IMPS #116). The sub-primals were from three different USDA quality grades: Prime, Choice, and Select; (n = 10 / quality grade) and were fabricated into the longissimus dorsi and eight different cuts: longissimus dorsi, complexus, and spinalis dorsi (LCS); serratus ventralis; infraspinatus; triceps brachii; teres major; adductor; semimembranosus; and biceps femoris. The raw pH and percentage of fat, moisture, protein and collagen was determined for each cut. Additionally, cooked steak measurements included: Warner-Bratzler shear force (WBSF), slice shear force (SSF), cook loss, and pressed juice percentage (PJP). Consumer and trained sensory panelists evaluated the palatability of each cut and quality grade combination. A cut × quality grade interactions (P = 0.03) was determined for trained panel overall tenderness, SSF (P = 0.02), all proximate measures, and pH (P < 0.05). In both objective and subjective measurements of tenderness, the LCS was the most (P < 0.05) tender, while the biceps femoris, adductor, and semimembranosus were among the toughest. Moreover, these three steaks ranked the lowest (P < 0.05) for juiciness, flavor, and overall liking by the consumers. Additionally, trained panelists found similar results, with the cuts from the round (semimembranosus, biceps femoris, and adductor), across all three quality grades, to contain the highest values (P < 0.05) for overall tenderness. For each cut, fat percentage was the highest (P < 0.05) in Prime cuts. For SSF, Choice infraspinatus, longissimus dorsi, semimembranosus, and serratus ventralis were more tender (P < 0.05) than Select and Prime cuts. The WBSF tenderness values, decreased (P < 0.05) across all muscles, with quality grade increasing (Prime < Choice < Select). A Pearson’s correlation coefficient showed consumer attributes to be positively correlated (P < 0.05) to several trained panel attributes; initial juiciness, sustained juiciness, myofibrillar tenderness, overall tenderness, and beef flavor identity (r ≥ 0.42). Consumer attributes were negatively correlated (P < 0.05) with cook loss percent (r ≥ -0.26), moisture (r ≥ -0.32), protein (r ≥ -0.44), and connective tissue (r ≥ -0.30). Within the longissimus dorsi, infraspinatus and biceps femoris, fat percent positively associated (P < 0.05) to each consumer attribute assessed. The PJP values for the adductor, semimembranosus, and serratus ventralis were lower (P < 0.05) than all other cuts evaluated. Conversely, infraspinatus, LCS, and serratus ventralis were juicer (P < 0.05) than all other cuts as determined by both consumer and trained sensory panelists. The PJP among all muscles was associated (P < 0.05) with consumer juiciness ratings as well as trained initial and sustained juiciness ratings (r = 0.20, 0.19, 0.18, respectively). A regression analysis revealed the PJP of the longissimus dorsi accounted for a significant (P < 0.05) amount of variation in the trained initial and sustained juiciness scores of the adductor (R2 = 0.42, 0.38, respectively) and the serratus ventralis (R2 = 0.25, 0.24, respectively), however, was unrelated (P > 0.05) to the trained sensory panel scores for all other muscles. Moreover, longissimus dorsi PJP was not related (P > 0.05) to the consumer juiciness ratings for all cuts evaluated. Results of this study indicate that sensory differences can be detected between cuts evaluated, with some measures able to determine differences among quality grades. Differences in juiciness was also determined to exist among cuts, yet the PJP method was not found to be an adequate predictor of sensory panel juiciness ratings for most of the cuts evaluated.