National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments

• Published in: Journal of animal science Vol. 91; no. 2; pp. 1005 - 1014
• Main Authors: Guelker, M R, Haneklaus, A N, Brooks, J C, Carr, C C, Delmore, Jr, R J, Griffin, D B, Hale, D S, Harris, K B, Mafi, G G, Johnson, D D, Lorenzen, C L, Maddock, R J, Martin, J N, Miller, R K, Raines, C R, VanOverbeke, D L, Vedral, L L, Wasser, B E, Savell, J W
• Format: Journal Article
• Language: English
• Published: United States 01.02.2013
• Subjects: Animals; Cattle; Consumer Behavior; Cooking - methods; Food Services - economics; Meat - standards; Time Factors; United States; United States

The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrication storage or aging times at retail establishmen...