Chef and Consumer Evaluation of the Degree of Doneness of Beef Strop Loin Steaks Cooked to Six Endpoint Temperatures

ObjectivesThe objective of this study was to assess if visual degrees of doneness (DOD) are in-line with current published cooking temperatures and to assess differences in perceptions between consumers and chefs.Materials and MethodsTwenty-four paired beef strip loins (IMPS #180) representing four quality grades [Prime, Top Choice, Low Choice, Select] and an additional 12 enhanced Select strip loins were fabricated into 2.54 cm thick steaks and used in the study. Steaks were randomly assigned to one of six DOD: very rare (55°C), rare (60°C), medium-rare (63°C), medium (71°C), well done (77°C), or very well done (82°C). Following cooking, a photograph of the cut steak surface was taken immediately using a digital camera (Canon PowerShot SX620 HS). A digital survey for chefs and consumers was created for the electronic evaluation of the pictures of the internal surface of the cooked steaks. Chefs (n = 83) and consumers (n = 1134) were asked to assess the DOD of digital steak pictures representing multiple DOD and quality grades. Participants were also asked several questions related to how they determine DOD when cooking steaks, about their use of thermometers, and the temperatures they associate with each DOD.ResultsThere were no quality treatment effects (P > 0.05) for any DOD for the images evaluated. Between 14 to 44% of chefs categorized the steak images as the DOD to which it was cooked. For all DOD, 9 to 48% of chefs classified the steak images as 2 or more DOD from the DOD to which the steak was cooked. Of the 1134 consumers, 27 to 35% of consumers categorized steaks as the appropriate DOD. For all DOD, 16 to 36% of consumers identified steaks as 2 or more DOD higher or lower than the DOD that the steak was cooked. When chefs were asked how they determined DOD when cooking beef steaks, 66% of chefs reported using feel or firmness, whereas 28% stated they use a thermometer. Within the chefs that reported use of thermometers, 15% indicated the specific temperature they used was pull-off the heat temperature and 13% used carry-over cooking temperature. To assess DOD when cooking beef at home, 54% of consumers reported they used color, 16% used feel or firmness, and 10% used time. Additionally, 3% of consumers responded that they do not determine DOD. Only 16% of consumers reported using temperature or food thermometer for determining the correct DOD when cooking beef. Consumers that answered to using a food thermometer were then prompted to state the temperature they utilize, being either pull off the heat temperature (69%) or temperature following the post-cooking temperature rise (31%). However, 48 to 61% of consumers that stated they use a thermometer then reported they did not know the temperatures that correspond with each DOD. Additionally, only 14 to 32% of consumers that utilized peak temperatures matched the NCBA temperatures.ConclusionAlthough consumers do not have a good understanding of beef cooking temperatures, they are able to identify DOD of steaks cooked to specified endpoint temperatures. Additionally, chefs do not consistently use the same method when determining DOD and are unable to accurately identify DOD of steaks cooked to specified endpoint temperatures. This lack of uniformity between chefs and consumers on DOD determination can create challenges for foodservice establishments to successfully meet consumer DOD expectations.

The Effect of Increased Pork Hot Carcass Weights and Varying Chop Thicknesses on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops

ObjectivesThe objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent ratings of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display scenario.Materials and MethodsPigs in this study were intentionally raised to reach heavier hot carcass weights when compared to industry standards. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: a light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.0 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavy weight (HVY; 124.4 and greater). Loins were fabricated into 4 pairs of chops of specified thicknesses (1.27, 1.91, 2.54, and 3.18 cm) at Day 7, 8, or 9 postmortem. For each chop loineye area, length and width were measured. One chop from each specified thickness was then randomly assigned to be packaged with a label containing package price and weight information. The other paired chop was packaged without a label. Consumers (N = 393; 8 per panel) from the Manhattan, KS, area assessed chops from each weight group × thickness combination in both labeled and unlabeled scenarios. Chops were assessed on a 0 to 100 continuous line scale for desirability and purchase intent. Consumers were also able to indicate “yes” or “no” if the chop was either desirable and if they would purchase the chop.ResultsAs hot carcass weight increased, there was an increase in loineye area and chop length, with chops from HVY carcasses having greater (P < 0.05) loineye areas and lengths compared to all other weight treatments. For both appearance and purchase intent ratings, chops from HVY carcasses were given higher (P < 0.05) ratings compared to LT chops. Additionally, consumers gave greater (P < 0.05) appearance ratings to thicker cut chops. There was a hot carcass weight × chop thickness interaction (P < 0.05) for the percentage of consumers that indicated the chop was desirable overall. Regardless of hot carcass weight treatment, chops with a thickness of 1.27 cm had the lowest (P < 0.05) percentage of consumers indicate they were desirable overall. Within the LT and MLT weight treatments, chops with a thickness of 1.91 and 2.54 cm were similar (P > 0.05) with the greatest (P < 0.05) percentage of consumers who indicated they were desirable. Within the HVY weight treatment, chops with a thickness of 2.54 cm had the greatest (P < 0.05) percentage of consumers who indicated they were desirable. A greater (P < 0.05) percentage of consumers indicated “yes” they would purchase chops cut to a thickness of 2.54 cm compared to all other thicknesses. Additionally, there was a greater (P < 0.05) percentage of consumers who indicated they would purchase chops that were unlabeled compared to chops labeled with weight and pricing information.ConclusionThese results indicate that carcass weight and chop thickness can affect consumer preference and purchasing decisions. Thus, both should be considered by retailers when marketing fresh pork top loin chops.

Comparison of Fatty Acid Content between New Zealand Grass-Fed and American Grain-Fed Beef Strip Loins Varying in Marbling Level

ObjectivesMarbling impacts eating quality and consumer preference of beef as it intensifies flavor, and improves tenderness and juiciness. Triglycerides are the predominate lipid in beef and are considered neutral fatty acids, whereas polar fatty acids are found in the phospholipid portion of beef. Diet of cattle during the finishing period can impact type and saturation of fatty acids in meat.The objective of this research was to evaluate differences in neutral and polar lipid fatty acid content from grass-fed and grain-fed beef of varying quality grades sourced from New Zealand and the United States, respectively.Materials and MethodsBeef strip loins (n = 200) representing two fed cattle types (n = 100/finishing type: grass-finished and grain-finished) and five different USDA quality grades (n = 20 per quality grade: USDA Standard, Select, Low Choice, “Top” Choice: High and Average Choice, and Prime) were acquired from beef processing facilities in New Zealand (grass-fed) and Nebraska (grain-fed). A face steak was cut from the anterior end of each strip loin for fatty acid analysis. Face steaks (n = 200) were frozen and stored at the Gordon W. Davis Meat Science Laboratory until further fabrication. Samples were thawed for 12 to 24 h, trimmed of subcutaneous fat and connective tissue and ground. The ground sample was frozen in liquid nitrogen and homogenized for fatty acid analysis. Lipids were extracted, fractionated into neutral lipid (NL) and polar lipid (PL), derivatized to fatty acid methyl esters and determined by gas chromatography.Statistical analyses were conducted using the procedures of SAS (Version 9.3; SAS Inst. Inc., Cary, NC). Treatment comparisons were tested for significance using PROC GLIMMIX with α = 0.05.ResultsInteractions of cattle diet × marbling level affected the overall concentrations (mg/g) of NL saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) (P < 0.05). Saturated fatty acid and MUFA NL concentration decreased as marbling level decreased, as grain-fed Prime was higher (P < 0.05) than all other treatments. Grain-finished and grass-finished Standard had the lowest (P < 0.05) SFA and MUFA NL concentration compared to all other treatments. Concentration of PUFA NL was higher (P < 0.05) for grain-finished Prime than grain-finished Top Choice and grass-finished Prime. No difference was found between grain-finished Low Choice and Select and grass-finished Top Choice NL concentration (P > 0.05), however all were higher (P < 0.05) than grass-finished and grain-finished Standard and grass-finished Select. A cattle diet × marbling level interaction affected the overall PL concentrations of SFA and MUFA (P < 0.05), but not PUFA (P > 0.05). Generally, polar fatty acid content increased as marbling increased for SFA and MUFA. Grain-finished PUFA PL concentration was higher (P < 0.05) than grass-finished samples. Additionally, PUFA PL concentration increased as quality grade decreased (P < 0.05).ConclusionIn conclusion, polar and neutral fatty acid content increased with increasing quality grades except for PL polyunsaturated fatty acids. Additionally, grain-finished beef steaks generally contained a higher SFA and MUFA NL concentration than grass-finished beef steaks for all quality grades except Low Choice and Top Choice.

Profiling the Impact of Visual Degree of Doneness on Palatability Ratings of Beef Strip Loin Steaks Served to Consumers of Differing Degree of Doneness Preferences

ObjectivesThe objective of this study was to determine the impact of feeding consumers of varying degree of doneness (DOD) preferences steaks cooked to multiple DOD on their perceptions of beef palatability.Materials and MethodsPaired Low Choice strip loin steaks (n = 360) were randomly assigned a DOD of either rare (60°C), medium-rare (63°C), medium (71°C), medium-well (74°C), or well-done (77°C). Consumer panelists (n = 283) were prescreened to participate in panels based on their DOD preference of either rare, medium, or well-done. In the first round of serving, consumers were served one sample from each of the five DOD, under low-intensity red incandescent lighting to mask any DOD differences among samples. Round 2 testing procedures were identical to round 1, except consumers were served under white incandescent lights, allowing for the consumers to visually evaluate the DOD of samples during testing. Consumers evaluated samples for tenderness, juiciness, flavor, and overall liking on continuous line scales. Screening the consumers beforehand for DOD preference allowed for a measure of the impact of “missing” the consumer’s ideal DOD and quantification of the impact of both under and overcooking steaks on consumer beef palatability ratings.ResultsThere were no consumer preference ×DOD interactions or consumer preference effects for tenderness, juiciness, and flavor (P > 0.05) when steaks were evaluated under both lighting types. As expected, within the red-light testing, as cooking temperature increased, overall liking decreased (P < 0.05). The sensory cue of sight significantly impacted palatability ratings. Within the white-light testing, the consumer preference × DOD interaction for overall liking was marginally significant (P = 0.078). Consumers that preferred rare and medium rated rare and medium-rare the greatest (P < 0.05) and well-done the lowest (P < 0.05) for overall liking. However, as the consumers DOD preference increased, the more their ratings differed than in the red-light test. For consumers that preferred well-done, there were no differences (P > 0.05) among DOD for overall liking within the white-light test. But, when tested under the red-light, well-done consumers rated rare and medium-rare with the greatest (P < 0.05) overall liking, with well-done having the least (P < 0.05) overall liking, being similar (P > 0.05) only to medium. As for the change in ratings when compared to the consumers preferred DOD, when steaks were undercooked, they were rated higher (P < 0.05) and when steaks were overcooked, they were rated lower (P < 0.05), regardless of the consumer’s DOD preference. For all ratings, when steaks were cooked below the consumer’s preference, there were no differences (P > 0.05) among the ratings, all of which were rated higher (P < 0.05) than their preferred DOD. Means decreased (P < 0.05) as the amount of overcooking increased, with steaks cooked four DOD over the consumer’s preferred DOD being rated tougher and lower (P < 0.05) for flavor liking than steaks cooked to their preferred DOD.ConclusionRegardless of the consumers DOD preference, undercooking had a positive effect versus their preferred DOD, and overcooking negatively impacted ratings. Therefore, it is better for steaks served at restaurants to err on the side of being undercooked to maximize the consumers eating experience.

Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

ObjectivesBetween 1995 and 2018, average hot carcass weight of U.S. pork carcasses increased from 82 kg to 96 kg, which is an increase of approximately 17%. At current rates, pork carcasses in the U.S. will weigh on average, 105 kg by the year 2030 and over 118 kg by 2050. Although this represents an increase in throughput efficiency due to increases in economy of scale, projecting continued increases in the future raises some concerns. Therefore, the objective was to characterize pork quality of carcasses ranging from 78 to 145 kg with a mean weight of 119 kg.Materials and MethodsCarcass composition, such as hot carcass weight (HCW), back fat depth and loin depth were measured on 666 carcasses. Additionally, loin quality measurements, such as pH, loin instrumental and visual color, and iodine value of clear plate fat were measured on approximately 90% of the total population. Ham quality, 14 d aged loin and chop quality measurements, and loin chop slice shear force (SSF) were evaluated on approximately 30% of the total population. Finally, myosin heavy chain fiber type determination was completed on approximately 50 carcasses selected from carcasses ranging from 97 to 133 kg. The slope of regression lines and coefficients of determination between hot carcass weights and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05.ResultsAs HCW increased loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), chop weight (b1 = 1.6626, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. There was a decrease in estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0923, P < 0.0001) as carcass weight increased, however, HCW only accounted for ≤ 24% (R2 = 0.24) of the variation in estimated lean and iodine value. Additionally, there were no significant differences in gluteus medius pH (b1 = 0.0009, P = 0.30) or instrumental lightness (b1 = 0.0301, P = 0.15), redness (b1 = –0.0036, P = 0.73) or yellowness (b1 = 0.0058, P = 0.57) of the ham as carcass weight increased. As carcass weight increased, 1 d loin instrumental yellowness (b*) increased (b1 = 0.0092 P < 0.01), however HCW only explained 1% of the variation in b*. Heavier carcasses were more tender (decreased SSF of chops cooked to 71°C, (b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Total cook loss of chops used for SSF determination decreased as HCW increased (b1 = –0.0512, P < 0.0001), and HCW explained 15% (R2 = 0.15) of the variation in total cook loss. There were no significant differences in fiber type percentage, type 1 (b1 = –0.0170, P = 0.81), 2a (b1 = –0.0786, P = 0.23), 2x (b1 = –0.0201, P = 0.80), or 2b (b1 = 0.1224, P = 0.37), or fiber type area, type 1 (b1 = –26.6331, P = 0.22), 2a (b1 = –40.7257, P = 0.07), 2x (b1 = –46.9459, P = 0.25), or 2b (b1 = –26.2537, P = 0.38) as HCW increased.ConclusionDue to the lack of variation explained by HCW (≤ 15%), pork quality traits are not expected to be compromised as HCW continues to increase. The results suggest that increasing HCW to 119 kg did not have detrimental effects on pork quality attributes.

Consumer Sensory Evaluation of Beef Top Sirloin Cap Steaks from Four USDA Quality Grades

ObjectivesThe objective of this study was to evaluate the influence of quality grade on the palatability of beef top sirloin cap (biceps femoris) steaks.Materials and MethodsFour quality treatments [Prime, Top Choice (Modest and Moderate marbling), Low Choice and Select] were equally represented (n = 15/treatment) from beef top sirloin caps (IMPS # 184D). Sirloin caps were fabricated into 2.5 cm steaks from posterior to anterior following a 28-d aging period and randomly assigned to one of 3 analysis methods: Warner-Bratzler shear force (WBSF), fat and moisture analysis, and consumer sensory analysis. Steaks were cooked on a clamshell grill (Cuisinart Gridler Deluxe, Model GR-150, East Windsor, NJ) to a peak medium (71°C) degree of doneness monitored using a thermometer (Super-Fast Thermopen, ThermoWorks, American Fork, UT). Consumers (N = 118) evaluated each sample for juiciness, tenderness, flavor liking, and overall liking on a 0 to 100-point continuous line scales. Additionally, consumers rated each trait as either acceptable or unacceptable and classified all samples as one of 4 quality levels: unsatisfactory, everyday quality, better than everyday quality, or premium quality. Data were analyzed as a completely randomized design with the fixed effect of quality treatment.ResultsConsumers rated Top Choice, Low Choice, and Select similar (P < 0.05) for overall like, however, Prime rated (P < 0.05) higher than all other treatments. Also, Prime and Top Choice were similar (P > 0.05) for flavor liking, with Low Choice and Select also similar to Top Choice (P > 0.05). There was no difference (P > 0.05) among the quality treatments for tenderness and juiciness ratings. Similar to the rating results, when evaluating the percentage of samples rated acceptable for each palatability trait, no differences (P > 0.05) were found among quality treatments for tenderness, juiciness, and flavor, with all traits rated over 71.5% acceptable. However, a greater (P < 0.05) percentage of Prime samples were rated acceptable overall compared to Low Choice and Select. Additionally, there was no difference (P > 0.05) among the quality treatments for the percentage of samples classified as unsatisfactory. Consumers perceived a similar (P > 0.05) percentage of Top Choice and Low Choice samples at each quality level. Moreover, Prime had a greater percentage (P < 0.05) of samples perceived as Premium Quality than Select. For WBSF, there were no differences (P > 0.05) among treatments. Prime steaks had a similar (P > 0.05) moisture percentage as all other treatments, with Select having the greatest (P < 0.05) percentage of moisture compared to Top Choice and Low Choice. Furthermore, Top Choice and Low Choice had a similar (P > 0.05) percentage of fat, with Prime having the highest (P < 0.05) fat percentage and Select having the lowest (Prime > Top Choice = Low Choice > Select).ConclusionThese results indicate that quality grade has minimal impact on the palatability of beef top sirloin cap steaks. Therefore, food service does not need to pay the extra premiums associated with a higher grading product, as consumers will experience the same eating experience as with lower quality grades.

The Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability

ObjectivesThe objective of this study was to evaluate the effects of pork hot carcass weight on loin quality and palatability of top loin chops.Materials and MethodsThe pigs in this study were raised to exceed standard market weights. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: light (LT; less than 111.8 kg), medium-light (MLT; 111.8- 119.1 kg), medium-heavy (MHVY; 119.1- 124.4), and a heavy (HVY; 124.4 and greater). Prior to fabrication, purge loss percentage, instrumental color, subjective color and marbling, and pH were taken for each loin. Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory analysis, or trained sensory analysis. For WBSF, consumer, and trained panels, chops were thawed for 24 h prior to analysis. Chops were cooked on clam-shell style grills and removed from the heat with the internal temperature rising to a peak internal temperature of 71°C. Consumers (N = 197) evaluated each sample for tenderness, juiciness, flavor like, and overall liking on 0 to 100 continuous line scales. Consumers were also able to indicate “yes” or “no” if the chop was acceptable for all palatability traits and overall. Trained panelists evaluated each sample for initial juiciness, sustained juiciness, myofibrillar tenderness, connective tissue amount, overall tenderness, pork flavor, and off flavor on similar 0 to 100 continuous line scales.ResultsLoins from all weight groups differed (P < 0.05) in weight (LT < MLT < MHVY < HVY). No carcass weight effects (P > 0.05) were found for loin instrumental color, subjective color, subjective marbling, purge loss percentage, pH, WBSF, moisture percentage, fat percentage, and drip loss. Carcass weight did not affect (P > 0.05) juiciness or flavor like ratings but did affect (P < 0.05) tenderness ratings and overall liking ratings. Chops from the HVY group were rated as more tender (P < 0.05) compared to chops from the LT weight group. Additionally, chops from the HVY weight group had greater (P < 0.05) consumer overall liking rating compared to chops from both the LT and MLT weight treatments. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall liking. Chops from the HVY weight carcasses had the greatest (P < 0.05) percentage of chops rated acceptable for juiciness. Chops from LT carcasses had the lowest percentage of chops rated acceptable for tenderness. Trained sensory results also reflected tenderness and juiciness differences among carcass weight treatments. For both initial and sustained juiciness, chops from MHVY carcasses were rated as juicier (P < 0.05) compared to chops from both MLT and LT carcasses. Additionally, chops from the LT hot carcass weight treatment had the lowest (P < 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P > 0.05) with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses.ConclusionThese results indicate that as hot carcass weight increased, there were no negative effects on loin quality, and top loin chops from heavier weight carcasses had improved tenderness and juiciness compared to chops from lighter carcasses. This provides evidence that as the hot carcass weights of pigs in the United States continue to increase there will be no negative effects on quality and palatability.

Fatty Acid Composition, Proximate Analysis, and Consumer Sensory Evaluation of United States Retail Grass-Fed Ground Beef

The objective of this study was to evaluate the chemical composition, consumer liking, and consumer acceptability of ground beef with 2 finishing diets. Three ground beef treatments were used in this study and included grass-fed, grain-fed Angus, and grain-fed commodity beef. Ground beef samples were evaluated for consumer sensory response, pH, proximate composition, and fatty acid composition. Grain-fed samples were rated higher (P < 0.01) for overall liking compared to grass-fed samples. Consumers found tenderness and juiciness similar (P > 0.05) for all 3 types of ground beef. Consumers preferred (P < 0.05) Angus over grass-fed ground beef with a flavor acceptability of 83.3 and 73.9%, respectively; and 94.9 and 82.5%, respectively, for overall acceptability. Commodity ground beef had a similar (P > 0.05) flavor acceptability and overall acceptability to Angus and grass-fed ground beef. Grass-fed, Angus, and commodity ground beef were similar (P > 0.05) for moisture, fat, and protein content. Commodity ground beef had a higher pH (P < 0.05) than Angus and grass-fed ground beef. Samples of ground beef from the 2 grain-fed treatments had greater (P < 0.05) total saturated fatty acids (SFA) than grass-fed samples; however, ground beef from grass-fed cattle had higher monounsaturated fatty acids (MUFA; P < 0.01) than the grain-fed treatments. Total polyunsaturated fatty acids (PUFA) was similar (P > 0.01) across all treatments. Omega-3 fatty acids were found in the greatest (P < 0.05) proportions in samples from grass-fed beef. Additionally, the omega-6:omega-3 ratio for grass-fed ground beef was lower (P < 0.05) than grain-fed source. Angus and commodity ground beef were more palatable, and there was no evidence of higher PUFA in grass-fed ground beef.

Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

This study compared palatability traits of beef strip loin steaks with varying marbling scores from young and mature grain-fed beef. Strip loins (n = 150) were selected from grain fed cattle representing ten treatments with the following USDA marbling scores: Slightly Abundant or greater (SLAB+), Moderate or Modest (MD/MT), Small (SM), Slight (SL), and Traces or Practically Devoid (TR/PD) from young “A” maturity carcasses (Y) and mature “C” or greater maturity carcasses (M). Subprimals were fabricated into 2.5-cm steaks at 21 d postmortem and stored frozen until further analysis. Consumer (n = 120) sensory panelists evaluated cooked steaks for tenderness, juiciness, flavor liking, and overall liking. Trained panelists (n = 15 sessions) evaluated each sample for initial and sustained juiciness, initial and sustained tenderness, flavor intensity, and off-flavor intensity. For all traits, consumer and trained panelists’ scores generally decreased with decreasing marbling score, regardless of maturity. According to consumers, maturity had no effect on juiciness or flavor liking within each marbling score, except flavor liking of SLAB+ was greater (P < 0.05) for young than mature carcasses. Conversely, young carcasses had greater tenderness scores than mature within all marbling categories except SM, which translated to greater overall liking of MD/MT, SL, and TR/PD of young compared to their mature counterparts (P < 0.05). Trained panelists detected very few differences between young and mature samples within their respective marbling score; however, M-MD/MT had lower initial and sustained tenderness coupled with greater off-flavor intensity than Y-MD/MT (P < 0.05). Mature samples with SLAB+ and MD/MT marbling were rated greater than or equal to Y-SM for all traits, indicating the presence of marbling from feeding a grain diet prior to harvest may elicit a similar eating experience to young beef by offsetting negative palatability traits often associated with mature beef.

Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks

The purpose of this study was to identify if consumers’ palatability scores of beef top loin steaks were affected by disclosing production practices or brands related to each product. Strip loins were selected to represent 5 treatments: Grain-Fed Natural (Natural), Certified Angus Beef (CAB), Local Grass Fed (Grass), USDA Select (Conventional), and USDA Certified Organic (Organic). Two separate experiments were conducted (n = 120/experiment). In Experiment 1 and 2, panelists received the 5 treatment samples in a standard blind testing format in segment 1 (S1). In the second segment (S2) of Experiment 1, short descriptions were read aloud to participants before receiving each of their 5 samples, but all samples were actually USDA Select (false disclosure). In the second segment of Experiment 2, treatment descriptions were provided that matched the 5 treatments samples (true disclosure). When consumers evaluated samples in S1, they rated the Natural and CAB samples more tender and juicier (P < 0.05) than the other 3 treatments, and Organic was the least tender. Flavor and overall liking were greater (P < 0.05) for Natural and CAB steaks, while Conventional was intermediate, and flavor and overall liking were lowest for Grass and Organic (P < 0.05). When consumers received Select samples representing the 5 treatments, false disclosure decreased tenderness and juiciness of Natural, increased flavor liking of CAB, and increased tenderness, flavor liking, and overall liking of Organic (P < 0.05). True treatment disclosure increased flavor liking and overall liking of CAB and Grass, increased overall liking of Natural, and decreased juiciness of Conventional (P < 0.05). These results indicate consumers’ perception of eating quality can be influenced by quality differentiated brand names and labeling claims, particularly claims related to production practices.