Comparison of Sensory Characteristics, Fatty Acid Profiles, Proximate Analysis, and Shelf-Life Stability of Akaushi Beef, Commodity Prime Beef, and Top Choice Branded Beef
Akaushi, prime and top choice branded beef (TCB) were evaluated for multiple quality attributes. Akaushi had the highest lipid oxidation followed by TCB, and prime (P < 0.0001). Akaushi and prime had similar initial and sustained juiciness; both were juicier than TCB (P < 0.05). Akaushi was more tender than TCB (P ≤ 0.05). Evaluating flavor intensity and overall acceptability, Akaushi and prime were similar, and both more favorable than TCB. Akaushi and prime had lower protein percentage compared to TCB (P < 0.0001). TCB had the highest moisture percentage, followed by Akaushi, and prime (P < 0.0001). Prime had the highest fat and collagen percentages, followed by Akaushi, and TCB (P < 0.0001). TCB had the highest polyunsaturated:saturated fatty acid ratio (P < 0.0001).Akaushi had the highest monounsaturated:saturated fatty acid ratio (P < 0.0001).