Consumer and shear force evaluation of steaks from the M. Serratus ventralis
Bagley, Jason Lee
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An in-home evaluation of steaks from the M. Serratus ventralis was conducted to determine consumer acceptance. Steaks were also evaluated by Warner-Bratzler shear force (WBS) evaluations. Steaks from the M. Serratus ventralis were either blade tenderized, injected with a salt, phosphate, and papain solution, or served as a control. Consumers (n = 136) were not given a specific method of cookery, but were asked to document cooking method and degree of doneness, overall-like, tenderness desirability, tenderness of cut, juiciness desirability, juiciness of cut, flavor desirability, and flavor intensity. When cooked on the grill, in the oven, or in a skillet, injected steaks received the highest (P < 0.05) ratings for tenderness. Furthermore, consumers rated injected and blade tenderized steaks higher (P<0.05) for overall like when they were cooked on the grill to a higher degree of doneness. Oven cooked steaks that were injected, rated higher (P<0.05) than blade tenderized steaks for juiciness. When cooked on the grill, juiciness ratings were also higher (P<0.05) for injected steaks compared to control steaks. Moreover, injected steaks had significantly lower (P<0.05) WBS values when compared to blade tenderized and control steaks. Overall, ratings for all steaks were adequate, confirming the M. Serratus ventralis as a potential high quality steak for use in the retail market.