Assessment of colour stability and palatability of beef top sirloin butts (Gluteus

Main Article Content

James Buttie Machete


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 2.54-

cm 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 visual appearance of meat product because it influences consumer`s buying decision

Article Details

Research Article
Author Biography

James Buttie Machete

Department of Animal Science & Production