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Customer satisfaction for beef: home-use tests and objective measures to evaluate three retail cuts at different quality levels
Abstract
Carcasses were selected from three packing plants in different regions of the country and grouped into one of four quality grade classifications: Low Select, High Select, Low Choice, and Top Choice (Modest and Moderate marbling). Top loins, top sirloins, and top rounds from both sides of each carcass were fabricated into steaks and sent into 1200 households of moderate-to-heavy beef users. Consumer households recruited from four cities, Houston, Chicago, Philadelphia, and San Francisco, participated in a six-week home-use test of the three cuts and four quality grade levels completing a questionnaire for each steak evaluated. Trained sensory panel and Wamer-Bratzler shear force determination (WBS) provided objective measures for each subprimal. Consumer sensory attribute ratings were affected by different cuts. Steaks were rated top loin, top sirloin, and top round in order from highest to lowest for consumer attributes. Consumers recognized quality grade level differences for strip loin and top round steaks; however, top sirloin steaks were more affected by cooking method and degree of doneness than quality grade level. Houston consumers gave the highest ratings for all cuts and quality grade levels, followed by Chicago consumers. Philadelphia and San Francisco generally had the lowest consumer ratings. Differences in cooking methods and cooking endpoints used varied between the cities and may offer some explanation. Trained panelist tenderness scores supported the trends shown for the consumer data as top loin steaks were more tender than top sirloin steaks which were more tender than top round steaks. Trained panelists found top loin and top sirloin steaks to be similar for juiciness; however, the top sirloin steaks had higher overall flavor scores than top loin steaks. Panelists also scored USDA Choice steaks higher than USDA Select for beefy and fat flavors. As cooking endpoint temperatures increased, USDA Choice steaks did not differ for WBS values, however, USDA Select steaks increased in WBS values. WBS values were lower for USDA Choice versus USDA Select top loin and top round steaks. WBS values for top loin steaks increased with increases in endpoint cooking temperatures. At lower endpoint cooking temperatures, WBS values for top sirloin steaks were more similar to top loin steaks; however, as endpoint cooking temperature increased, WBS values for top sirloin steaks were more like the top round steaks. Top round steaks were the least affected by endpoint cooking temperature and tended to have the lowest WBS values at intermediate endpoint temperatures.
Description
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Citation
Neely, Tracey Renee (1996). Customer satisfaction for beef: home-use tests and objective measures to evaluate three retail cuts at different quality levels. Master's thesis, Texas A&M University. Available electronically from https : / /hdl .handle .net /1969 .1 /ETD -TAMU -1996 -THESIS -N44.
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