Main Article Content
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
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.