Objective: The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.
Study Description: Beef strip loins were collected to represent five quality treatments [Prime, Top Choice, Low Choice, Select, and Select enhanced; n = 12 pairs/quality grade] and fabricated to 1-in steaks. Steaks were cooked to one of six degrees of doneness: very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Consumers (n = 360) rated each steak for juiciness, tenderness, flavor, and overall liking on 100-point continuous line scales, and whether each trait was acceptable or unacceptable. Continue reading “Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory”
