Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers

A total of 36 steer carcasses (18 slaughtered in Australia and 18 slaughtered in Korea), where one side had been suspended by the hip (tenderstretch) and the other by the Achilles tendon were used to provide sensory and shear force samples from the Mm. triceps brachii, longissimus lumborum and semimembranosus. Sensory samples were cooked using grill (25 mm thick) and barbeque (BBQ, 4mm thick) methods and served to 360 untrained Australian and 720 untrained Korean consumers. Australian consumers sensory tested grill and BBQ samples from Australian carcasses (216 samples), while Korean consumers sensory tested grill and BBQ samples from both Australian and Korean carcasses (a total of 432 samples). The three-way interaction between carcass suspension, cooking method and muscle was significant (P < 0.05) for tenderness, overall liking and a composite palatability score (MQ4), where the combination of BBQ cooking and hip suspension resulted in large increases in sensory scores for the M. semimembranosus. Variation in sensory scores and shear force are discussed in the context of possible interactions with cooking temperature. There was a significant (P < 0.05)first order interaction between consumer group and muscle for juiciness score. Consumer effects were significant (P < 0.05) for all sensory scores, being largest for juiciness (similar to 8 sensory units), like flavour and overall liking (both similar to 6 sensory units) and MQ4 (similar to 5 sensory units) scores, with the smallest effect on tenderness (similar to 2 sensory units).