RELATIONSHIP OF USDA MATURITY GROUPS TO PALATABILITY OF COOKED BEEF Academic Article

abstract

• In comparison to carcasses of B, C or E maturity, carcasses of A maturity produced broiled steaks which: (a) had higher (P < 0.05) palatability ratings in 62 to 86% of comparisons, (b) were decidedly less variable (C.V.), (c) were more likely to be assigned high ( 6.00) and less likely to be assigned low ( 2.99) sensory panel ratings, and (d) were more likely to have low ( 3.63 kg) and less likely to have high ( 6.35 kg) shear force values. Position within the A or A + B maturity group(s) explained 04% (loin steaks) and 1018% (round steaks) of the observed variation in overall palatability ratings and/or shear force values. Copyright 1982, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell
• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

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

citation count

• 33

complete list of authors

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

publication date

• January 1982

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1982.tb07627.x

start page

• 1100

end page

• +

volume

• 47

issue

• 4

URL

• http://dx.doi.org/10.1111/j.1365-2621.1982.tb07627.x