RELATIONSHIP OF USDA MATURITY GROUPS TO PALATABILITY OF COOKED BEEF
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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
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.
complete list of authors
SMITH, GC||CROSS, HR||CARPENTER, ZL||MURPHEY, CE||SAVELL, JW||ABRAHAM, HC||DAVIS, GW