Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level1
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چکیده
منابع مشابه
Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level.
To determine consumer sensory acceptance and value of beef steaks differing in marbling level (high = upper USDA Choice and low = USDA Select), but similar in Warner-Bratzler shear value, consumers in Chicago and San Francisco (n = 124 per city) evaluated two matched pairs of high- and low-marbled strip steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase s...
متن کاملConsumer visual preference and value for beef steaks differing in marbling level and color.
To determine visual preference and value for fresh beef steaks differing in marbling level and color, consumers in Chicago and San Francisco (n = 124 per city) evaluated two pairs of steaks in a retail case. Steaks differing in marbling level (Modest/Moderate vs. Slight) and color (bright, cherry-red vs. dark red) were purchased at retail stores in each city. Consumers selected their preferred ...
متن کاملRelationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks.
Logistic regression was used to quantify and characterize the effects of changes in marbling score, Warner-Bratzler shear force (WBSF), and consumer panel sensory ratings for tenderness, juiciness, or flavor on the probability of overall consumer acceptance of strip loin steaks from beef carcasses (n = 550). Consumers (n = 489) evaluated steaks for tenderness, juiciness, and flavor using nine-p...
متن کاملA comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program.
To determine consumer sensory acceptance and value of branded, Argentine (grass-finished, aged 30+ d) and domestic (U.S. grain-finished beef, aged 9 d) strip loins were paired based on similar Warner-Bratzler shear force values (P = 0.34) and similar marbling levels (P = 0.82). Consumers in Chicago, IL, and San Francisco, CA (n = 124 per city), evaluated one pair of Argentine and domestic steak...
متن کاملConsumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks.
To determine US consumer acceptance and value of beef from various countries, 24 taste panels of consumers (n = 273 consumers) were conducted in Denver and Chicago. Two pairs of strip steaks were evaluated for flavor, juiciness, tenderness, and overall acceptability on eight-point hedonic scales. One pair consisted of an Australian grass-fed strip steak and a domestic strip steak, whereas the o...
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ژورنال
عنوان ژورنال: Journal of Animal Science
سال: 2004
ISSN: 0021-8812,1525-3163
DOI: 10.2527/2004.82113294x