79 Cooking method and beef flavor: a multivariate approach

Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top loin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top loin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC...

Beef’s Great Taste – Importance of Beef Flavor

Great taste is the primary reason consumers frequently make beef their food of choice for a pleasurable dining experience. Research conducted to examine consumers’ preferences for various protein sources (beef, chicken, fish, pork, shellfish) has shown that a pleasurable eating experience is the number-one driver of protein preference, whether dining at home or in a restaurant (NCBA, 2006). In ...

Flavor Relationships among Muscles form the Beef Chuck and Round

This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and tric...

Flavor relationships among muscles from the beef chuck and round.

This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and tric...

Flavor Relationships Among Muscles of the Beef Chuck and Round