scholarly journals 2018 National Beef Flavor Audit: Consumer and Descriptive Sensory Attributes

2021 ◽  
Author(s):  
Rhonda Miller ◽  
Cassandra A. Pena ◽  
Chris Kerth ◽  
Paige Smith ◽  
Kayley R. Wall ◽  
...  
Keyword(s):  
New York ◽  
Los Angeles ◽  
Production Systems ◽  
Ground Beef ◽  
Sensory Panel ◽  
Beef Flavor ◽  
Beef Patties ◽  
Fort Collins ◽  
Descriptive Attribute ◽  
Texture Attributes

Beef flavor has been identified as a driver of consumer acceptability; however,  little is known about variability of flavor in major retail beef cuts. Four beef cuts (chuck roast = 50, top sirloin steaks = 49, top loin steaks =50, and 80/20 ground beef = 50) were obtained from retail stores in Miami, Los Angeles, Portland, New York, and Denver during a two-month period in 2018. Beef present in the retail beef cases were purchased to be representative of consumer selections.  Production systems or package claims were documented.  Chuck roasts were oven roasted and top loin, top sirloin and ground beef (made into patties) were grilled to an internal temperature of 71˚C. An expert, trained flavor and texture descriptive attribute sensory panel evaluated beef flavors, aromas and textures and consumer sensory panels in Fort Collins CO and Lubbock TX evaluated beef for overall, overall flavor, beef flavor, grilled flavor, juiciness and texture liking.  Ground beef was more intense (P <0.0001) in brown, fat-like, green hay, and sour milk/sour dairy flavor aromatics; and salty and sweet basic taste than steak cuts. Additionally, ground beef patties had the lowest levels (P<0.0001) of bloody/serumy, metallic, and liver-like flavor aromatics. Chuck roasts had the lowest levels of (P<0.0001) beef flavor identity, brown, and roasted flavor aromatics, and salt and umami basic tastes. Sirloin steaks were lowest (P<0.0001) in fat-like flavor aromatics and most intense (P<0.0001) in burnt and cardboardy flavor aromatics; and bitter and sour basic tastes. Sirloin steaks and chuck roasts were more intense in metallic and liver-like (P<0.0001) flavor aromatics. Ground beef patties had a higher incidence of green hay-like.  Consumers rated chuck roasts lowest for overall, overall flavor, grilled flavor and juiciness liking (P<0.04).  Ground beef pattes and top loin steaks had the highest consumer texture liking (P<0.0002). Therefore, variation in beef flavor attributes were identified in retail beef cuts and ground beef.  Beef descriptive flavor and texture attributes were related to consumer liking and negative flavor aromatic attributes were identified.

scholarly journals Beef Flavor Evaluation on Top Loin Steaks, Sirloin Steaks, Chuck Roasts, and 80/20 Ground Beef Over The Retail Case

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. Pena ◽  
T. Cramer ◽  
B. Schilling ◽  
R. Miller ◽  
C. Kerth ◽  
...  
Keyword(s):  
New York ◽  
Los Angeles ◽  
Connective Tissue ◽  
Production Systems ◽  
Ground Beef ◽  
Principal Component ◽  
Basic Taste ◽  
Beef Flavor ◽  
Beef Patties ◽  
Off Flavors

ObjectivesConsumer acceptability in meat flavor is one of the driving factors of acceptability. Many studies have found factors that affect beef flavor, but little is known about variability of major beef cuts in the retail meat case where meat is displayed, and customers can choose from.Materials and MethodsFour beef cuts (chuck roast, top sirloin steaks, top loin steaks, and 80/20 ground beef) were obtained from retail stores in Miami, Los Angeles, Portland, New York, and Denver within a 2-mo period. The study wanted a variety of samples that were from different production systems or contained certain claims that would be available to customers. The meat was shipped with dry ice and stored at –9°C. For evaluation steaks, roasts, and ground beef were thawed 24 h at 4°C. Prior to cooking, chuck roasts were cut 10.16 × 12.7cm from the center of the roast. Each ground beef sample was formulated into 3, approximately 150 g patties. Chuck roasts were placed in a roasting pan on a roasting rack and 2 cups of water. Beef steaks and ground beef patties were cooked on a stovetop grill and cooked to 71°C, steaks and patties were flipped when temperature reached 35°F. Chuck roasts were cut into 1.27cm cubes with no visible connective tissue, fat, or outside browning. Steaks were cut into 1.27cm cubes with no connective tissue or fat. Ground beef patties were cut into 6 wedges. Panelists were served either 2 wedges or 2 1.27 cm samples for evaluation. An expert trained descriptive flavor and texture sensory panel was conducted where panelists evaluated beef flavors and textures. Beef flavor and texture attributes were analyzed using SAS (version 9.4, SAS Institute, Inc., Cary, NC) and principal component (PCA) bi-plots were generated using XLSTAT (Addinsoft, Inc., Long Island City, NY) using P < 0.05.ResultsChuck roasts were associated with bloody/serumy flavor aromatics. Ground beef patties were clustered with fat-like, overall sweet, green hay, and buttery flavor aromatics. Top sirloin steaks samples were more highly associated with off flavors such as liver, cardboardy, and sour flavor aromatics. Top loin steaks were clustered with positive attributes such as umami, beef flavor identity, and brown, roasted flavor aromatics. For the PCA biplot, factor 1 accounted for 60% and factor 2 accounted for 28% of variation. Ground beef was higher (P < 0.0001) in brown, fat like, green hay, sour milk/sour dairy, flavor aromatics, and had more salty and sweet basic taste than the other cuts. Ground beef patties had the least amount (P < 0.0001) of bloody/serumy, metallic, and liver like flavor aromatics. Chuck roasts had the least (P < 0.0001) beef flavor id, brown, roasted flavor aromatics and salt and umami basic taste. Sirloin steaks had the lowest (P < 0.0001) fat like flavor aromatic and the highest levels (P < 0.0001) of burnt and cardboardy flavor aromatics and bitter and sour basic taste. Sirloin steaks and chuck roasts had more metallic and liver like (P < 0.0001) flavor aromatics than other cuts. Top loin steaks were intermediate in flavor attributes.ConclusionFlavor descriptive attributes of four beef cuts differed. Results indicated that chuck roasts and top sirloin steaks were associated with negative flavor attributes. Ground beef contained sweeter, fat like attributes with exceptions of green hay, while top loin steaks were associated with more positive beef flavor attributes.

Palatability of Ground Beef Patties Containing Peanut Meal, Structured Soy Protein, and Mechanically Processed Beef

1979 ◽  
Vol 6 (2) ◽  
pp. 115-118 ◽  
Author(s):  
H. R. Cross ◽  
J. E. Nichols
Keyword(s):  
Soy Protein ◽  
Testing Machine ◽  
Ground Beef ◽  
Peanut Meal ◽  
Cooking Loss ◽  
Sensory Panel ◽  
Instron Testing Machine ◽  
Beef Patties ◽  
Protein Fiber

Abstract Ground beef patties containing, varying levels of peanut meal, structured soy protein fiber, and mechanically processed beef were formulated. A trained sensory panel evaluated patties for differences in tenderness, juiciness, and cohesiveness. Tenderness was also evaluated with the Universal Instron Testing Machine. Addition to MPB of PM alone increased the tenderness and cohesiveness of ground beef patties but did not affect juiciness. Addition of SPF decreased tenderness and juiciness but did not affect the cohesiveness of ground beef patties. Formulations containing SPF had less cooking loss than formulations without SPF.

Gender Differences in coverage of the 2004 Summer Olympics by the Los Angeles Times and New York Times

2007 ◽  
Author(s):  
Judith Pratt ◽  
Kris Grappendorf ◽  
Ginger Leblanc ◽  
Amy Grundvig
Keyword(s):  
Gender Differences ◽  
New York ◽  
Los Angeles ◽  
New York Times ◽  
Los Angeles Times

The “Japanese Turn” in Fine Dining in the United States, 1980–2020

2020 ◽  
Vol 20 (2) ◽  
pp. 45-54
Author(s):  
Samuel H. Yamashita
Keyword(s):  
United States ◽  
New York ◽  
Los Angeles ◽  
San Francisco ◽  
San Francisco Bay Area ◽  
The United States ◽  
First Century ◽  
Further Training ◽  
Bay Area ◽  
Wide Acceptance

In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook, and sample Japanese cuisine, and ten of them eventually opened restaurants there. In the 1980s and 1990s, these chefs' frequent visits to Japan and the steady flow of Japanese stagiaires to French restaurants in Europe and the United States encouraged a series of changes that I am calling the “Japanese turn,” which found chefs at fine-dining establishments in Los Angeles, New York City, and later the San Francisco Bay Area using an ever-widening array of Japanese ingredients, employing Japanese culinary techniques, and adding Japanese dishes to their menus. By the second decade of the twenty-first century, the wide acceptance of not only Japanese ingredients and techniques but also concepts like umami (savory tastiness) and shun (seasonality) suggest that Japanese cuisine is now well known to many American chefs.

Book Reviews

2003 ◽  
Vol 21 (3) ◽  
pp. 130-146
Keyword(s):  
New York ◽  
North Carolina ◽  
Los Angeles ◽  
German Industry ◽  
University Of North Carolina ◽  
Weimar Germany ◽  
Chapel Hill ◽  
Nazi Past ◽  
Nazi Era

Clarence Lusane, Hitler’s Black Victims: The Historical Experiences of Afro-Germans, European Blacks, Africans, and African Americans in the Nazi Era (New York and London: Routledge 2002)Review by Kader KonukHelmut Lethen, Cool Conduct: The Culture of Distance in Weimar Germany, trans. Don Reneau (Berkeley, Los Angeles, London: University of California Press, 2002)Review by Daniel MoratJulia Sneeringer, Winning Women’s Votes: Propaganda and Politics in Weimar Germany (Chapel Hill: University of North Carolina Press, 2002)Review by Diane J. GuidoS. Jonathan Wiesen, West German Industry and the Challenge of the Nazi Past, 1945-1955 (Chapel Hill: University of North Carolina Press, 2001)Review by Simon Reich

Les minorités des villes globales : New York et Los Angeles

1995 ◽  
Vol 22 (1) ◽  
pp. 69-87
Author(s):  
John R. Logan ◽  
Richard D. Alba ◽  
Thomas L. McNulty
Keyword(s):  
New York ◽  
Los Angeles

Community-based? Asian American Students, Parents, and Teachers in the Shifting Chinatowns of New York and Los Angeles

2012 ◽  
Vol 10 (2) ◽  
pp. 99-117 ◽  
Author(s):  
Benji Chang ◽  
Juhyung Lee
Keyword(s):  
New York ◽  
Public Schools ◽  
Los Angeles ◽  
Asian American ◽  
Community Members ◽  
Asian American Students ◽  
Education Experience ◽  
American Students ◽  
Community Organizers ◽  
Holistic Vision

This article examines the experiences of children, parents, and teachers in the New York and Los Angeles Chinatown public schools, as observed by two classroom educators, one based in each city. The authors document trends among the transnational East and Southeast Asian families that comprise the majority in the local Chinatown schools and discuss some of the key intersections of communities and identities within those schools, as well as the pedagogies that try to build upon these intersections in the name of student empowerment and a more holistic vision of student achievement. Ultimately, this article seeks to bring forth the unique perspectives of Chinatown community members and explore how students, families, teachers, school staff and administrators, and community organizers can collaborate to actualize a more transformative public education experience.

New Dimensions of Self-Employment among Asian Americans in Los Angeles and New York

2012 ◽  
Vol 10 (2) ◽  
pp. 55-75 ◽  
Author(s):  
C. N. Le
Keyword(s):  
New York ◽  
Los Angeles ◽  
Asian American ◽  
Generational Differences ◽  
Census Data ◽  
Service Industries ◽  
Professional Service ◽  
Self Employment ◽  
Entrepreneurial Activities ◽  
High Skill

This article uses census data from the 2006–08 American Community Survey to illustrate the range of Asian American entrepreneurial activities in the Los Angeles and the New York City areas and finds that Los Angeles self-employment is characterized by emerging high-skill “professional service” industries while New York continues to be dominated by low-skill traditional “enclave-associated” niches. Within these patterns, there are also notable interethnic and generational differences. I discuss their socioeconomic implications and policy recommendations to facilitate a gradual shift of Asian American entrepreneurship toward more professional service activities that reflect the demographic evolution of the Asian American community and the ongoing dynamics of globalization.

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