Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory
نویسندگان
چکیده
منابع مشابه
Consumer 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 کاملConsumer 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 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 کاملGenetic Aspects of Marbling in Beef Carcasses
INTRODUCTION: The goal of this paper is to review the genetic aspects of marbling in beef carcasses and to serve as a reference source. It is not meant to be an exhaustive review of the literature in regard to all relationships involving marbling with other production and carcass traits. However, it is meant to review several of the major studies around the world that could have direct genetic ...
متن کاملStrategies for Managing Marbling in Beef Cattle
The objective of this paper is to review strategies that are known to enhance the level of marbling in beef. Research has demonstrated that marbling contributes significantly to beef’s eating quality—primarily to flavor and juiciness—but also to tenderness. Furthermore, a recent study showed that consumers are willing to pay 50% more for well-marbled USDA Prime grade steaks than for lesser-marb...
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ژورنال
عنوان ژورنال: Kansas Agricultural Experiment Station Research Reports
سال: 2018
ISSN: 2378-5977
DOI: 10.4148/2378-5977.7546