Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability

Abstract

Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to evaluate the interactions of marbling level and bone state. Subprimals were collected from both sides of 12 beef carcasses per quality grade and aged for 28 d. Product was fabricated into 2.5-cm-thick steaks and designated for either trained sensory analysis, consumer sensory analysis, Warner-Bratzler shear force (WBSF), or fat and moisture determination. Results from trained sensory analysis showed bone-in tenderloins and bone-in ribeyes as more flavorful (P<0.05) than boneless cuts from the same muscle. Bone state had no effect (P>0.05) on trained sensory initial juiciness, myofibrillar tenderness, and overall tenderness scores, or WBSF for any cut. Furthermore, tenderloin samples were rated higher (P<0.05) by trained sensory panelists for myofibrillar and overall tenderness than strip loin and ribeye steaks, which were similar (P>0.05). Bone state had no impact (P>0.05) on consumer tenderness and flavor ratings for any of the 3 cuts.However, bone-in strip loin samples were rated juicier and higher (P<0.05) overall than boneless strip loin steaks by consumers. Tenderloin steaks were juicier, more tender, more flavorful, and rated higher overall (P<0.05) than ribeyes and boneless strip loin steaks by consumers. Moreover, there were no differences (P>0.05) between strip loin and ribeye steaks for flavor liking by consumers and no difference (P>0.05) in overall liking rating between ribeyes and boneless striploin steaks. Overall, bone status had a minimal impact on beef palatability traits, providing evidence that eating quality is not greatly impacted by bone status for any of the cuts evaluated.

Keywords

• bone-in
• boneless
• consumer
• palatability
• sensory
• beef