Document Detail


Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant.
MedLine Citation:
PMID:  8778116     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Loin steaks were eaten by 67 consumers over a 15-wk period (n = 739 consumer observations) to determine the consumer acceptability of beef tenderness in the home and a "white table cloth" restaurant. Steaks were rated for tenderness, juiciness, flavor, and overall palatability on an 8-point scale. The acceptability levels for tenderness were established based on Warner-Bratzler shear (WBS) force values, tenderness ratings, and a chisquare analysis of the judgment of tenderness and overall acceptability by the same consumers in both the home and restaurant. Results based only on observations from consumers in Lubbock, TX indicated that the beef industry should target production of beef steaks that have a Warner-Bratzler shear force value of 4.1 kg or less to ensure high levels (98%) of consumer acceptability. Results suggest that an acceptable level of beef tenderness for consumers can be determined and WBS values can be used as criteria for determining which steaks will be considered acceptably tender to consumers before distribution to retail outlets. The beef industry needs to conduct a nationwide research study to determine whether the results from this study will apply to all U.S. beef consumers.
Authors:
K L Huffman; M F Miller; L C Hoover; C K Wu; H C Brittin; C B Ramsey
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of animal science     Volume:  74     ISSN:  0021-8812     ISO Abbreviation:  J. Anim. Sci.     Publication Date:  1996 Jan 
Date Detail:
Created Date:  1996-09-17     Completed Date:  1996-09-17     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  8003002     Medline TA:  J Anim Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  91-7     Citation Subset:  IM    
Affiliation:
Department of Animal Science and Food Technology, Texas Tech University, Lubbock 79409, USA.
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MeSH Terms
Descriptor/Qualifier:
Adolescent
Adult
Animals
Cattle
Child
Consumer Satisfaction*
Female
Food Technology / methods*,  standards
Food-Processing Industry / methods,  standards
Humans
Male
Meat / standards*
Middle Aged
Random Allocation
Restaurants / standards
United States

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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