Consumer Sensory Evaluation of Beef Strip Loin Steaks from 5 Quality Treatments Cooked To 6 Degrees of Doneness
نویسندگان
چکیده
منابع مشابه
Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments.
The palatability of tender [Warner-Bratzler shear force values <33.34N (3.4kg)] beef strip loins of 10 different treatments [USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, Standard, Australian Wagyu, American Wagyu, Holstein Select, Holstein Top Choice (upper 2/3 Choice) and Grass-finished] was evaluated by consumers and a trained flavor panel. In general, te...
متن کاملConsumer 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 ...
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 کاملEffects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks.
Experimental economic procedures were used to measure the effects of changes in marbling score and Warner-Bratzler shear force (WBSF) value on consumer purchasing behavior and willingness to pay for beef strip loin steaks (n = 541). Consumers were more likely to bid on a steak during the experimental auction if the steak had a high marbling score or low WBSF value. Averaging across all consumer...
متن کاملBeef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.
Trained sensory panel ratings and Warner-Bratzler shear force (WBS) values from the Beef Customer Satisfaction study are reported. Carcasses were chosen to fit into USDA quality grades of Top Choice (upper two-thirds of USDA Choice), Low Choice, High Select, and Low Select. A trained, descriptive attribute panel evaluated top loin, top sirloin, and top round steaks for muscle fiber tenderness, ...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2018
ISSN: 2575-985X
DOI: 10.22175/rmc2018.003