Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks

An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption...

Full description

Saved in:
Bibliographic Details
Published in:Journal of animal science 2005-03, Vol.83 (3), p.662-670
Main Authors: Behrends, J. M, Goodson, K. J, Koohmaraie, M, Shackelford, S. D, Wheeler, T. L, Morgan, W. W, Reagan, J. O, Gwartney, B. L, Wise, J. W, Savell, J. W
Format: Article
Language:English
Subjects:
Animal productions
Animals
beef
beef quality
Biological and medical sciences
Cattle
Chicago
Consumer Behavior
consumer satisfaction
Cooking - classification
Cooking - methods
Cooking - standards
cooking quality
flavor
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
juiciness
marinating
Meat - classification
Meat - economics
Meat - standards
Meat and meat product industries
meat grades
meat tenderness
palatability
Philadelphia
Regression Analysis
Statistics as Topic
steaks
Taste
Terrestrial animal productions
United States
United States Department of Agriculture - standards
Vertebrates
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P
ISSN:0021-8812
1525-3163
DOI:10.2527/2005.833662x