Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers

B. Y. Park; I. H. Hwang; S. H. Cho; Y. M. Yoo; J. H. Kim; J. M. Lee; R. Polkinghorne; J. M. Thompson

doi:10.1071/EA07189

RESEARCH ARTICLE (Open Access)

Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers

B. Y. Park ^A , I. H. Hwang ^B , S. H. Cho ^A , Y. M. Yoo ^A , J. H. Kim ^A , J. M. Lee ^A , R. Polkinghorne ^C and J. M. Thompson ^D ^E

+ Author Affiliations

- Author Affiliations

^A National Livestock Research Institute, Rural Development Administration, Suwon, 441-350, Korea.

^B Department of Animal Resources and Biotechnology, Chonbuk National University, 664-14 Duckjin-dong, Jeonju City, 561-756, Korea.

^C Marrinya, Agricultural Enterprises, 70 Vigilantis Road, Wuk Wuk, Vic. 3875, Australia.

^D Cooperative Research Centre for Beef Genetic Technologies, School of Environmental and Rural Sciences, University of New England, NSW 2351, Australia.

^E Corresponding author. Email: jthompso@une.edu.au

Australian Journal of Experimental Agriculture 48(11) 1396-1404 https://doi.org/10.1071/EA07189
Submitted: 28 June 2007 Accepted: 20 June 2008 Published: 16 October 2008

Abstract

A total of 36 steer carcasses (18 slaughtered in Australia and 18 slaughtered in Korea), where one side had been suspended by the hip (tenderstretch) and the other by the Achilles tendon were used to provide sensory and shear force samples from the Mm. triceps brachii, longissimus lumborum and semimembranosus. Sensory samples were cooked using grill (25 mm thick) and barbeque (BBQ, 4 mm thick) methods and served to 360 untrained Australian and 720 untrained Korean consumers. Australian consumers sensory tested grill and BBQ samples from Australian carcasses (216 samples), while Korean consumers sensory tested grill and BBQ samples from both Australian and Korean carcasses (a total of 432 samples). The three-way interaction between carcass suspension, cooking method and muscle was significant (P < 0.05) for tenderness, overall liking and a composite palatability score (MQ4), where the combination of BBQ cooking and hip suspension resulted in large increases in sensory scores for the M. semimembranosus. Variation in sensory scores and shear force are discussed in the context of possible interactions with cooking temperature. There was a significant (P < 0.05) first order interaction between consumer group and muscle for juiciness score. Consumer effects were significant (P < 0.05) for all sensory scores, being largest for juiciness (~8 sensory units), like flavour and overall liking (both ~6 sensory units) and MQ4 (~5 sensory units) scores, with the smallest effect on tenderness (~2 sensory units).

Additional keywords: consumer sensory scores, cooking effect, muscle effects, tenderstretch.

Acknowledgements

This study was funded as a joint project between Meat and Livestock Australia, in Sydney Australia and the Rural Development Administration, National Livestock Research Institute (NLRI) at Suwon, Korea. Thanks are due to MSA staff who supervised the slaughter and grading of carcasses and to Cosign Pty Ltd, Sensory Solution Pty Ltd and the NLRI staff for organising consumers and running the sensory evaluations.

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