Objective:The objective of this study was to determine palatability differences in beef strip loin steaks among various U.S. Department of Agriculture approved thawing methods and those commonly utilized by consumers. Continue reading “The Effects of Thawing Method on Consumer Palatability Ratings of Beef Strip Loin Steaks”
Tag: palatability
Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences
Objective: The objective of this study was to determine the impact of feeding consumers of varying degree of doneness preferences steaks cooked to multiple degrees of doneness on their perceptions of beef palatability.
Study Description: Paired Low Choice frozen steaks from the posterior half of the strip loin were randomly assigned a degree of doneness of rare (140°F), medium-rare (145°F), medium (160°F), medium-well (165°F), or well-done (170°F). Consumer panelists, prescreened to participate in panels based on their degree of doneness preference, were served steak samples cooked to each of the five degrees of doneness under low-intensity red incandescent lighting to mask any degree of doneness differences among samples. Continue reading “Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences”
Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory
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”
