Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles

The objectives of our study were to examine the relationships between highly trained and experienced descriptive texture profile (DTP) sensory panel and trained descriptive attribute (DA) sensory panel evaluations, and to evaluate the effects of muscle fiber orientation on sensory panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two sensory panels. Both panels detected differences among replications (muscles from different carcasses); however, a panelist × replication effect occurred for the DA sensory panel. Both panels detected differences (p<0.05) in LL muscle fiber orientation for most attributes related to tenderness; however, few differences were detected for flavor and juiciness traits for either muscle. Numerous significant (r ⩾ 0.50 or ⩽ −0.50) correlations occurred between DTP and DA panel attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP panelists were more consistent in their evaluations of texture attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among replications.