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Consumer Quality of Beef Chuck Roasts from Two Breed Types, Two Feedin Regimes, and Two Oven Temperatures

Division of Nutritional Sciences, Martha Van Rensselaer Hall, Cornell University, Ithaca 14853

Sandra M. McCurdy

Home Economics Research Center, Washington State University, Pullman 99164

Everett L. Martin

Department of Animal Science, Washington Agricultural Research Center, Washington State University, Pullman 99164

Margaret M. Hard

Home Economics Research Center, Washington State University, Pullman 99164

This research examined the effects of breed type, feeding regime, and roasting temperature on the palatability characteristics of chuck roasts. Beef chuck roasts from Angus and Simmental X Angus steers on low and high concentrate diets were oven roasted at 135°C and 163°C to an internal temperature of 71°C. Palatability factors including flavor (intensity and acceptability), tenderness, juiciness, and overall acceptability were scored by a six-member, trained sensory panel. Cooking loss, cooking time, shear, and press juice also were determined.

There were no significant differences in the tenderness scores or the shear values of roasts due to the treatments of breed, feeding regime, or oven temperature, or their interactions. Panelists scored flavor (p<0.01) and overall acceptability (p<0.01) higher for roasts from high concentrate fed animals, but no differences in flavor intensity or juiciness were apparent. Flavor intensity (p<0.05) and juiciness (p<0.01) were scored higher in roasts prepared at 163 °C than at 135°C. Press juice values were greater (p<0.01) and total cooking losses less (p<0.01) in roasts cooked at the higher oven temperature. Flavor acceptability was more closely associated with overall acceptability than were either juiciness or tenderness.

(Home Economics Research Journal, November 1979, Vol. 8, No. 2)

Family and Consumer Sciences Research Journal, Vol. 8, No. 2, 127-137 (1979)
DOI: 10.1177/1077727X7900800206


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