Retail consumer acceptance of beef tenderized with calcium chloride.

Tenderness assessments of top loin steaks from retail markets in four U.S. cities.

The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks ( = 1,613) were obtained for Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer sensory determinations. Personnel at 4 universities (California Polytechnic State University, Colorado State University, University of Missouri, and Texas A&M...

Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation.

The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride in...

Evaluate survival/growth during frozen, refrigerated, or retail type storage, and thermal resistance, following storage of Escherichia coli O157:H7 contamination on or in marinated, tenderized or restructured beef steaks and roasts which will minimize survival or enhance destruction of the pathogen

The hydrodyne: a new process to improve beef tenderness.

The organoleptic trait most affecting consumer acceptance of beef is tenderness. The Hydrodyne process uses a small amount of explosive to generate a shock wave in water. The shock wave passes through (in fractions of a millisecond) objects in the water that are an acoustic match with water. Four beef muscles (longissimus, semimembranosus, biceps femoris, and semitendinosus) exposed to either 5...

In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments.

In-home evaluations of the M. vastus lateralis, M. rectus femoris, M. semimembranosus, and M. adductor (n=266) muscles that were either blade tenderized, enhanced with a salt and phosphate solution, or served as a control (no tenderization or enhancement treatment) were conducted. Consumers (n=261) cooked these steaks and were asked to document cooking method and degree of doneness, and provide...