Muscle Source Influences Ground Beef Quality

Abstract

Six muscle-specific ground beef products along with conventional chuck ground beef were evaluated for proximate composition, objective color, descriptive flavor attributes, texture attributes, fatty acid composition, and volatile com- pound profile. Ground products were derived from beef chuck shoulder clods, chuck boneless short ribs, whole briskets, loin tenderloin tips, loin top sirloin caps, round sirloin tip knuckles, and 81:19 chuck-sourced trimmings. Each grind type was formulated to a target fat percent of 15%. Proximate analysis determined actual fat content to range from 12.0% to 19.5%. Percent fat was tested as a covariate and included in model statements when significant. Sirloin caps, brisket, and 81:19 chuck each had greater beefy/brothy ratings compared with shoulder clods and tenderloins (P < 0.05). Tenderloin grinds also had lower browned/grilled, buttery/beef fat attributes compared to all others (P < 0.05). Additionally, tenderloins had greater sour/acidic flavor compared to all others (P < 0.05). Oleic acid (C18:1 cis-9) percent was lower in tenderloin compared to all others (P < 0.05). Percent C18:1 cis-9 of 81:19 chuck was comparable with short rib and sirloin cap grinds (P > 0.05) but lower than shoulder clods, brisket, and knuckles (P < 0.05). Tenderloin grinds had the greatest percent of stearic acid (C18:0) compared to all others (P < 0.05). Tenderloin grinds also expressed the greatest content of 1-hexanol, hexanal, acetic acid, and 3-methylbutanal (P < 0.05). Methional content was greater from 81:19 chuck compared to all others (P < 0.05). Likewise, the knuckle had greater dimethyl sulfide compared to all other grinds (P < 0.05). Interestingly, short rib grinds frequently had the lowest (P < 0.05) or were comparable (P > 0.05) with other grinds low in the quantity of multiple volatile compounds. The results of this study imply that muscle source influences flavor and flavor-related compounds of ground beef. Therefore, processors and retailers may manage muscle sources and thus ground beef flavor through subprimal selection.

Keywords

• ground beef
• fatty acid profile
• muscle source
• sensory analysis
• texture profile
• volatile compounds