RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF uri icon

abstract

  • Prime carcasses produced loin and round steaks that were more palatable (P < 0.05) than were those from carcasses of Choice through Canner (7 grades) in 85.7% of comparisons and from carcasses of Choice through Standard (3 grades) in 69.0% of comparisons; comparable percentages were 71.4% (6 grades) and 42.9% (2 grades) for Choice and 74.3% (5 grades) and 35.7% (1 grade) for Good. Among Prime through Standard carcasses, grade predicted flavor, tenderness and overall palatability of loin steaks with 30 to 38% accuracy, but could explain no more than 8% of the variation in panel ratings/shear force values of round steaks. Copyright 1987, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD QUALITY

author list (cited authors)

  • SMITH, G. C., SAVELL, J. W., CROSS, H. R., CARPENTER, Z. L., MURPHEY, C. E., DAVIS, G. W., ... BERRY, B. W.

citation count

  • 61

complete list of authors

  • SMITH, GC||SAVELL, JW||CROSS, HR||CARPENTER, ZL||MURPHEY, CE||DAVIS, GW||ABRAHAM, HC||PARRISH, FC||BERRY, BW

publication date

  • October 1987

publisher