Technical Paper Consumer Evaluation of Chinese Instant-Boiled Beef

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Technical paper

Consumer Evaluation of Chinese Instant-boiled Beef

* Yumiao Lang, Bin Wu, Baozhong Sun , Peng Xie, Kun Sha, Haipeng Li, Ling Lu and Xuan Liu

Institute of Animal Science, Chinese Academy of Agricultural Sciences, No. 2 West Road Yuanmingyuan, Haidian District, Beijing100193, P. R. China

Received December 31, 2014 ; Accepted July 30, 2015

The objective of this study was to determine the consumer perceptions of color, tenderness, juiciness, flavor, and residue of Chinese instant-boiled beef from 12 cuts of Qinchuan cows. The results of this study revealed that color, tenderness, juiciness, flavor, and residue were highly correlated to overall liking P( < 0.01). These sensory attributes were significantly correlated to each other P( < 0.01). Residue explained most of the variation in overall approval (R2 = 0.403), whereas flavor, tenderness, and color explained 13%, 4%, and 2%, respectively, of the variation. SF values >9.08 kg and <6.83 kg belonged to tough and tender beef samples, respectively. All the cuts were accepted by the consumers; rib-eye roll, blade oyster, tenderloin, chuck-eye roll, and chuck tender were the most suitable for Chinese instant-boiled beef products.

Keywords: Chinese instant-boiled beef, shear force, consumer sensory evaluation

Introduction However, in China, the consumption of beef steak is limited. On Consumers are focusing on meat quality (Almli et al., 2013), the other hand, instant-boiled beef, which is considerably different especially, on meat tenderness, juiciness, flavor, residue, and color to beef steak, is highly consumed by the Chinese population. (Joo et al., 2013). But eating quality of beef was a parameter with Instant-boiled beef is different from beef steak in thickness great variation. The high variability of beef sensory quality (include (1 _ 2 mm versus 1.27 _ 2.54 cm, respectively), core temperature tenderness) were influenced by the differences in intrinsic, degree (100℃ versus 45 _ 92℃, respectively), and force direction productive (breed, sex, age, muscles/cuts, slaughter weight or diet) (parallel to the fibers versus perpendicular to the fibers, and technological factors (management, refrigeration and especially respectively) (Oliver et al., 2006; Realini et al., 2009; Cho et al., the ageing time) (Oliver et al., 2006; Mckenna et al., 2004; Li et 2010; Sasaki et al., 2014). However, it is not clear whether the al., 2013; Hildrum et al., 2009; Realini et al., 2009). sensory quality of beef steak is different from that of instant-boiled Several studies have reported that the eating quality of beef beef. varies based on consumer experiences and cultural backgrounds Therefore, the objective of this study was to evaluate the eating and on the country, according to studies conducted in USA, Italy, quality of instant-boiled beef by assessing the consumer Brazil, Venezuela, Belgium, Japan, and Korea (Delgado et al., perceptions of color, tenderness, juiciness, flavor, and residue of 2006; Destefanis et al., 2008; Rodas-González et al., 2009; Cho et different cuts of beef. al., 2010; Van Wezemael et al., 2013; Lepper-Blilie et al., 2014; McKenna et al., 2004; Sasaki et al., 2014). However, studies Materials and Methods focusing on the sensory attributes and eating quality of Chinese Materials In this study, 6 steers of Qinchuan cattles (about 40 beef are few (Mao, 2008; Liu, 2008). months of age; 210 ± 15 kg cold carcass weight), reared in a grass- Most studies have focused on the sensory quality of beef steak. based system supplemented with concentrates, were slaughtered at

*To whom correspondence should be addressed. E-mail: [email protected] 794 Y. Lang et al. a local beef processing company. The carcasses were stored at USA). Samples were subsequently stored overnight at 4℃. Six 0 _ 4℃ for 48 h. Ten cuts (blade oyster, 2303; chuck tender, 2310; cores (1.27-cm diameter) parallel to the muscle fibers were chuck-eye roll, 2268; rib-eye roll, 2240; striploin, 2140; tenderloin, removed from each sample and subjected to a texture analysis 2150; inside, 2010; outside flat, 2050; eye round, 2040; and eye of machine (TA.XT Plus Stable Micro System, Stable Micro System, rump, 2093) and two muscle tissues (knuckle cover and eye of Ltd, UK) equipped with an HDP/BSW blade with a test speed of _ knuckle) were deboned from the right carcasses of each animal 1.0 mm·sec 1. The average of the maximum force necessary to based on the Bovine Meat Carcass and Cuts guidelines (UNECE shear the sample was used in data analyses. standard, 2004). Each cut was divided into two samples and stored Statistical analysis Data were analyzed by Spearman at _20℃ prior to analyses. One was used for WBSF analysis and correlation coefficients (Proc Corr), and simple regression analysis the other was used for consumer evaluation. (Pro Reg Stepwise) using SAS, Version 9.1. A mixed model of Sample preparation Samples were thawed at 4℃ for 4 _ 6 h, ANOVA was applied to study the effect of gender, age and cuts on and the edges of each cut were trimmed before the evaluation. sensory attributes (color, tenderness, juiciness, flavor, residue and Then cut into 2-mm slices (5 cm × 5 cm × 2 mm) parallel to the overall liking). In this model, gender, age and cuts were included muscle fibers using a WED-B250A-1 full-automatic slicer as fixed effects, and consumer (1 _ 288), samples (1 _ 72) and (Welldone Machine Equipment Company, Shandong, China), and consumer*samples as random effect. labeled with three-digit random numbers. Then transferred to the consumer panel for color score (raw color), after that put into a Results and Discussion boiling water bath (100℃) for approximately 1 min. Consumer demographics The demographics of untrained Untrained consumer sensory evaluation Consumer sensory consumers are shown in Table 1. Among the consumers, 41.3% evaluation was performed at a local restaurant in Xi’an. In this were female, 44.8% were ≤30 y of age, 38.0% were 31 _ 44 y of experiment, 288 consumers participated. Participants who age; 13.8% were 45 _ 59 y of age; and 3.4% were ≥60 y of age. Our consumed Chinese instant-boiled beef at least once a week were results revealed that 82.8% of the consumers were young recruited from customers consumed in the restaurant. The individuals. participants were divided into small groups (6 _ 10 consumers). Table 2 show that no significant differences (P > 0.05) were Participants were seated at separate tables under white lighting and found between male and female consumers for color, juiciness, test room temperature was maintained by air-conditioner set at flavor, residue and overall liking, and no apparent trend was found 22℃. The sensory evaluation tests were carried out at 3 _ 4 p.m. for the effects of ages of consumers on their ratings of Chinese and the time of each trial was approximately 20 min. instant-boiled beef (P > 0.05). This was consistent with the finding The order of presentation of the samples was randomized for of Huffman et al. (1996) and Monsón et al. (2005). There was a each group for each consumer. Each consumer evaluated three significant negative effect of gender for male on tenderness and samples. On average, each sample was evaluated by 12 consumers. females gave lower tenderness scores than males (P < 0.05, Table Participants were instructed on how to evaluate each sample and 2), this was consistent with the previous study by Delgado et al. each filled out a demographic questionnaire. Participants were (2006). instructed to take a sip of apple juice first, followed by a small bite Correlations and regression analyses of sensory attributes of unsalted saltine cracker and then water before tasting each meat Correlation coefficients between sensory attributes and overall sample. liking scores are shown in Table 3. Color (r = 0.57), tenderness (r Each consumer rated color (raw beef), tenderness (define as the = 0.62), juiciness (r = 0.54), flavor r( = 0.63), and residue (r = 0.64) opposite of the force required to bite through the sample with the were significantly correlated to overall liking (P < 0.01) and to molars), juiciness (amount of moisture releases by the sample after each other (P < 0.01). the first two chews), flavor, residue (amount of tissue perceived Few studies have reported associations among sensory after swallowing in the mouth), and overall liking using a 5-point attributes of Chinese instant-boiled beef. However, several studies scales (5 = like very much; 4 = like moderately; 3 = neither dislike have focused on the associations among sensory attributes of beef nor like; 2 = dislike moderately; 1 = dislike very much; Beriain et steak. The results obtained in this study with instant-boiled beef al., 2009). were similar to those obtained with beef steak. Neely et al. (1998) Shear force (SF) Prior to SF analyses, samples were thawed at reported that tenderness (r = 0.85), juiciness (r = 0.77), flavor (r = 4℃ for 48 h and SF was determined as described by Li et al. 0.86), and beef flavor intensity (r = 0.79) were significantly (2012). Samples were cut into rectangular pieces (6×6×3 cm) correlated to consumer overall liking (P < 0.001). Monsón et al. parallel to the muscle fibers, transferred to polyethylene bags, and (2005) reported that flavor and tenderness were highly correlated heated in an 80℃ water bath until the core temperature was 70℃. with overall acceptability (r = 0.78 and r = 0.52, respectively). Temperature was monitored with a digital meat thermometer Oliver et al. (2006) and Realini et al. (2009), who studied the Oakton temp-300 (Cole-Parmer Instrument Company, Illinois, correlations among different attributes evaluated by the consumer Consumer Evaluation of Chinese Instant-boiled Beef 795

Table 1. Demographics of untrained consumers evaluating Chinese instant-boiled beef

Characteristics Percent Gender Female 41.3 Male 58.7 Age (y) ≤30 44.8 31–44 38.0 45–59 13.8 ≥60 3.4

Table 2. Effect of gender, age and cuts on sensory attributes1 (color, tenderness, juiciness, flavor, residue and overall liking) in Chinese instant-boiled beef

Effect Color Tenderness Juiciness Flavor Residue Overall liking Gender NS * NS NS NS NS Male 3.84 3.55 3.37 3.57 3.70 3.85 Female 3.85 3.67 3.37 3.57 3.77 3.80 (±0.04) (±0.06) (±0.06) (±0.05) (±0.05) (±0.06) Age NS NS NS NS NS NS ≤30 3.80 3.52 3.26 3.50 3.77 3.78 31 _ 44 3.84 3.59 3.28 3.58 3.69 3.85 45 _ 59 3.91 3.69 3.44 3.57 3.69 3.95 ≥60 3.82 3.65 3.50 3.64 3.8 3.72 (±0.04) (±0.04) (±0.05) (±0.04) (±0.05) (±0.04) Cuts ** *** *** *** * *** Blade oyster 2303 3.82abc 3.75ab 3.44ab 3.71abc 3.79abc 4.04a Chuck tender 2310 3.96ab 3.72ab 3.44ab 3.66abcd 3.83ab 3.93abc Chuck-eye roll 2268 3.91ab 3.90a 3.59a 3.79a 3.93a 3.96abc Rib-eye roll 2240 3.80abcd 3.77ab 3.58a 3.77ab 3.69abcd 4.03ab Striploin 2140 3.88abc 3.65ab 3.51ab 3.64abcde 3.84ab 3.77bcde Tenderloin 2150 4.02a 3.84ab 3.50ab 3.66abcd 3.78abc 3.97abc Inside 2010 3.61d 3.35d 3.25bc 3.30f 3.49d 3.65de Outside flat 2050 3.69cd 3.36cd 3.01cd 3.35ef 3.68bcd 3.66de Eye round 2040 3.97ab 3.58bc 3.34ab 3.44cdef 3.75abcd 3.72cde Eye of rump 2093 3.77bcd 3.21e 2.89d 3.43def 3.56cd 3.59e Knuckle cover 3.89abc 3.62b 3.37ab 3.53bcdef 3.86ab 3.84abcd Eye of knuckle 3.82abcd 3.58bc 3.51ab 3.59abcdef 3.66bcd 3.74bcde (±0.06) (±0.07) (±0.10) (±0.09) (±0.09) (±0.08)

(1) Least-squares means (±standard errors) are shown. Standard errors are the same within main effects; (2) 1: Score based on a five-point scale (5 = like very much; 4 = like moderately; 3 = neither dislike nor _ like; 2 = dislike moderately; 1 = dislike very much); (3) a f: Different superscripts represent significant differences (P < 0.05); (4) NS: not significant, P* < 0.05, **P < 0.01, ***P < 0.001. in several countries, reported that tenderness and flavor were highly included flavor, tenderness, and color R( 2 = 0.529, 0.572, and 0.594, correlated to overall acceptability (r ≥ 0.67 and r ≥ 0.74, respectively). Flavor, tenderness, and color only explained 13%, respectively). Additionally, Killinger et al. (2004) reported that 4%, and 2%, respectively, of the variation in overall liking. flavor (r = 0.86), juiciness (r = 0.75), and tenderness (r = 0.74) Huffman et al. (1996), Neely et al. (1998), and Miller et al. were highly correlated to overall acceptability (P < 0.01). Although (2001) reported that flavor, tenderness, and juiciness affected Chinese instant-boiled beef is different from steak in thickness and overall acceptability by consumers; both tenderness and flavor cooking method, they share similar sensory attributes. The results significantly contributed to overall acceptability. However, flavor, revealed that consumers evaluate beef products based on several tenderness, and juiciness explained different variations in overall sensory attributes, and not on a single attribute. acceptability. Miller et al. (1995) reported that tenderness Stepwise regression analysis for predicting overall liking was explained 44% and 53% of the variation in overall acceptability in performed (Table 4). The first variable in the regression equation at-home and at-restaurant evaluations, respectively. Huffman et al. was residue liking with an R2 = 0.403. The following variables (1996) reported that tenderness, flavor, and juiciness explained 796 Y. Lang et al.

Table 3. Correlation coefficients among sensory attributes and overall liking of Chinese instant-boiled beef (n = 864)

Trait Color Tenderness Juiciness Flavor Residue Overall liking Color 1.00 0.53** 0.47** 0.52** 0.45** 0.57** Tenderness 1.00 0.59** 0.57** 0.52** 0.62** Juiciness 1.00 0.58** 0.53** 0.54** Flavor 1.00 0.52** 0.63** Residue 1.00 0.64** Overall liking 1.00

**P < 0.01

Table 4. Simple regression analyses for predicting overall liking (n = 864)

Equation R2 C(p) Intercept Residuea Flavor Tenderness Color 1 0.403 749.194 1.542 0.618 — — — 2 0.529 257.624 1.006 0.409 0.372 — — 3 0.572 91.440 0.779 0.328 0.275 0.245 — 4 0.594 5.594 0.408 0.299 0.228 0.195 0.215

aOnly variables with P < 0.05 were included.

Table 5. Sensory tenderness scores assigned to five SF categories

Consumer Tenderness Categories Range/score* N tenderness SF/kg classes perception/% 1 <1.49 Very tough 0 0 — 2 1.50 _ 2.49 Tough 1 1.39 9.08 ± 0.00a 3 2.50 _ 3.49 Intermediate 43 59.72 7.17 ± 2.05ab 4 3.50 _ 4.49 Tender 26 36.11 6.83 ± 2.15ab 5 >4.50 Very tender 2 2.78 5.13 ± 0.60b

(1) SF: shear force; (2) *: Score based on a five-point scale (5 = like very much; 4 = like moderately; 3 _ = neither dislike nor like; 2 = dislike moderately; 1 = dislike very much); (3) a b: Different superscripts represent significant differences P( < 0.05).

11%, 67%, and 1%, respectively, in at-home evaluations and 56%, to the intermediate and tender categories, respectively, and only 8% and 2%, respectively, in at-restaurant evaluations of the 1.39% and 2.78% of the samples belonged to the tough and very variation in overall acceptability. Goodson et al. (2002) suggested tender categories, respectively. No sample belonged to the very that flavor had the highest correlation to overall liking; 74.7% (R2) tough category. The mean SF values of the tough, intermediate, of its variation was attributed to flavor. The results of this study tender, and very tender categories were 9.08 kg, 7.17 kg, 6.83 kg, revealed that residue played a significant role in beef consumer and 5.13 kg, respectively. Therefore, the tenderness thresholds of satisfaction and explained 40.3% of its variation. However, a large Chinese instant-boiled beef had SF values <6.83 kg (tender) and proportion of the variation was unexplained (40.6%) probably due >9.08 kg (tough). to the dining environment (Huffman et al., 1996). Due to the Several studies have reported the correlations between SF and thickness and muscle fiber orientations, the samples of instant- tenderness and the threshold values of SF. However, these studies boiled beef may be relatively tender, allowing consumers to focused on beef steak. Our study evaluated the similarities and concentrate on other sensory attributes (Goodson et al., 2002). differences between Chinese instant-boiled beef and beef steak. Sensory tenderness and SF Spearman correlation coefficients The correlation between SF and tenderness was low, which were used to determine the relationship between SF and tenderness. was in accordance with the findings of Rodas-González et al. Results revealed the presence of negative correlations (r = _0.22; P (2009) and Powell et al. (2011). Lorenzen et al. (2003) reported < 0.05). Sensory tenderness scores were divided into five categories low correlation coefficients (_0.26) of SF values with at-home to which five classes of SF were assigned. As shown in Table 5, consumer ratings. Caine et al., (2003) and Destefanis et al., (2008) sensory tenderness scores 1, 2, 3, 4, and 5 corresponded to very reported that the correlations of beef tenderness were variable, with tough, tough, intermediate, tender, and very tender, respectively. r values ranging from _0.32 to _0.94. The variability in the results Based on the results, 59.72% and 36.11% of the samples belonged could have been attributed to the muscle type, sample preparation, Consumer Evaluation of Chinese Instant-boiled Beef 797 measurement method, sensory panel, cooking method, doneness of juiciness scores of rib-eye roll and chuck-eye roll were higher than the steaks, and shear apparatus (Destefanis et al., 2008; Schmidt et those of other cuts; consumers disliked eye of rump the most with al., 2010). Subjective factors including former consumption scores <3. The flavor of chuck-eye roll was significantly higher experiences, personal preferences, habits, social influences, and than that of inside (P < 0.05). The residue scores of inside was the available information contributed to low correlation coefficients lowest and that of chuck-eye roll was the highest (P < 0.05). Based (Van Wezemael et al., 2013). Individual- and environment- related on the overall liking scores, consumers liked blade oyster the most factors (e.g., dinning environment) may also affect consumer and disliked eye of rump. sensory evaluations of beef tenderness as reported by Huffman et In this study, all beef cuts were accepted by consumers. A al. (1996). In this study, several factors may have contributed to number of studies (Carmack et al., 1995; Shackelford et al., 1995; the low correlation coefficients. Jeremiah et al., 2003a; Jeremiah et al., 2003b; Von Seggern et al., Tenderness thresholds of beef steak have been reported. Miller 2005; Voges et al., 2007; Boles et al., 2008; Lepper-Blilie et al., et al. (2001), who conducted a national consumer evaluation in 2014) reported that cuts differ in tenderness, juiciness, flavor, and stores, reported that the transition in consumer perception from overall liking scores. This may be related to high SF threshold of tender to tough beef occurred between 42.18 N (4.3 kg) and Chinese instant-boiled beef and the demand for the quality of 48.07 N (4.9 kg) of SF based on 86% consumer acceptability Chinese instant-boiled beef was not high. However, rib-eye roll, scores. Destefanis et al. (2008) found that beef with SF values blade oyster, tenderloin, chuck-eye roll, and chuck tender were the >5.38 kg (52.68 N) and <4.37 kg (42.87 N) were perceived by most most appropriate for instant-boiled beef. This study revealed that consumers as “tough” and “tender”, respectively. In previous suitable beef cuts are needed to meet consumer expectations. literature, “tender” beef has been defined as having SF values <58.86 N or 6.0 kg (Shackelford et al., 1997), <45.13 N or 4.6 kg Conclusion (Shackelford et al., 1995), <29.43 N or 3.0 kg (Wheeler et al., Residue was correlated to the overall liking of Chinese instant- 1997), and <40.22 N or 4.1 kg (Huffman et al., 1996). These boiled beef. Overall liking of Chinese instant-boiled beef was threshold values were within a milieu of limits in the literature, affected by residue, flavor, tenderness, and color. The tenderness ranging from 3.0 kg to 6.0 kg (Johnson et al., 1990; Boleman et al., threshold of Chinese instant-boiled beef had SF values <6.83 kg 1997; McKeith et al., 1985; Miller et al., 1993). However, (66.93 N, tender) and SF values >9.08 kg (88.98 N, tough). The tenderness thresholds were different and with large variations. results of this study revealed that all beef cuts were accepted by the Wheeler et al. (1997) observed that differences in the sensory panel consumers. training procedures, differences in the shear force assessment, or However, the present study had a number of limitations. both contributed to different threshold tenderness scores. Miller et Firstly, the use of consumer evaluators was not entirely al. (1995) and Huffman et al. (1996) reported the differences in SF representative of the Chinese population. Secondly, the samples values between at-home and at-restaurant sensory evaluations. In were limited and not entirely representative of the Chinese beef our study, the tenderness threshold score of SF was <6.83 kg, products. Thirdly, only one cooking method was assessed in this which was significantly higher than that reported in other studies. study. Future studies should involve large number of different beef The thickness of the beef and the muscle fiber orientation may have samples from several cities in China and subjected to different contributed to the results (Boles et al., 2008). The results revealed cooking methods. that slice thickness significantly affected tenderness and cooked yield and that muscle fiber orientation was very important; slices, Acknowledgements This work was supported by the National which were perpendicular to the fiber orientation, had SF values Natural Science Fundation of China (No.31440069) and 12th Five- that were 50% lower than those that were parallel to the fiber Year Plan of National Science and Technology Pillar Program orientation. (2011BAD47B00). We thank the editor and referees for their Sensory attributes of different cuts The effect of cuts on valuable comments and suggestions on and earlier draft of this sensory attributes was shown in Table 2. All beef cuts were manuscript. accepted by consumers with scores >3, with the exception of the juiciness of eye of rump. Cuts had significant effects on flavor, References color, tenderness, juiciness, residue, or overall liking (P < 0.05). 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