Thermophysical properties of beef steaks varying in USDA quality grade and internal temperature

Nutrient Content of Beef Steaks as Influenced by Usda Quality Grade and Degree of Doneness

Nutrient Content of Beef Steaks as Influenced by USDA Quality Grade and Degree of Doneness. (April 2010) Amanda Marian Smith Department of Animal Science Texas A&M University Co-Research Advisors: Dr. Jeffrey W. Savell Dr. Kerri B. Harris Department of Animal Science The purpose of this study was to determine the influence of various degrees of doneness on the nutrient content of beef. Ten stea...

Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.

An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat con...

Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures

Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?

In consumers’ eyes, not all beef is considered equal. In addition to USDA quality grades, close to 150 branded beef programs are approved for the segregation and marketing of beef products (USDA, 2015). This large number of product categories allows consumers to have a choice in the products they purchase. Blind sensory panel testing of beef, where consumers are not shown the brand or informati...

Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.

A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very-rare, medium-rare, or well-done. Consumers (N = 315) were screened for preference ...