Product Quality Research


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Factors Affecting Palatability Characteristics of Beef Top Sirloin Steaks

The goal of this project was to evaluate various factors that may affect sirloin characteristics. This was done through three separate objectives: 1) to determine if consumer satisfaction improves by blade tenderizing today’s more inherently tender beef, 2) to evaluate the use of freezing of top sirloin butts during the subprimal storage period to see if it will enhance tenderness of steaks, and 3) to assess whether short aging periods for top sirloin butts would produce steaks equal to or better than those from top sirloin butts aged for the traditional extended periods.

Tags: Palatability/Beef Quality, Product Quality, Project Summary

Published: 2016