Assessment of colour stability and palatability of beef top sirloin butts (Gluteus medius) muscle #

Abstract

This study investigated the interactive effect of USDA quality and yield grades on color stability of beef top sirloin butt. Beef top sirloin butts (n = 48) were selected at a slaughter facility based on United States Department of Agriculture (USDA) quality grade ( USDA Top Choice or USDA Select ) and USDA yield grade category (yield grades 1 and 2 or 4 and 5) to measure the instrumental color variation within the gluteus medius (GM). After aging 14 days at 2°C, eight 2.54cm thick steaks were cut from GM, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of GM. One steak was cut into 3 equal length steaks, designated as lateral (LAT), central (CENT), and medial (MED) portions and were placed onto foam trays over-wrapped with an oxygen-permeable film, and stored under simulated retail display conditions (2°C and white fluorescent lighting) for 7 d. The lateral and medial portions of Select steaks were lighter ( P < 0.05) than the lateral and medial portions of Top Choice steaks while top Choice steaks were redder ( P < 0.05) and more yellow ( P < 0.05) than Select steaks each day of the 7 d simulated retail display period. This study will help consumers to assess the visual appearance of the meat product because it influences consumer`s buying decision