The Evolution Of Checkoff-Funded Beef Flavor Research

Summary

Taste is the number one palatability attribute that consumers use when deciding what entrée they would like to have for dinner. Taste, or flavor, is a top driver of eating satisfaction, and often the top reason consumers choose to eat beef. Beef flavor has been a part of checkoff-funded beef quality research for some time, but understanding this quality trait has more recently been made a high-level research priority. Increasing the industry’s knowledge of beef flavor will ultimately impact decisions within the industry pertaining to cattle production systems, processing techniques and even consumer targeted programs. Improvements in beef flavor or taste ultimately will create an improvement in overall consumer demand. A full understanding of the topic is needed before these improvements can take effect, and The Beef Checkoff is making great strides toward this goal.

Background

Eating satisfaction of beef is dependent on three attributes: tenderness, flavor and juiciness. Historically, tenderness has been the palatability trait focused on most extensively, and researchers have explored tirelessly the mechanisms that affect tenderness in order to improve tenderness and the beef eating experience for consumers. The checkoff-funded National Beef Tenderness Survey has tracked consistent improvements in tenderness over time, and the most recent survey (2010/2011) revealed that most of the steaks in retail and foodservice outlets were considered tender. Although tenderness will always be a needed area of focus for future beef quality research, researchers have begun to look into areas of palatability that are not as clearly understood. With direction of the Beef Industry Long Range Plan, checkoff committees and beef industry advisors, the checkoff and its research partners in the Product Quality Research program began a research strategy focused on flavor of beef products. The goal of this initiative is to study beef flavor to the point that it is understood as well as tenderness. Much work has been done to reach the current point of beef flavor understanding, and new questions about beef flavor surface with each new research project.

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