Consumer Evaluation of Beef of Known Categories of Tenderness

Journal of Animal Science

Volumn 75, Issue 6, 1997, Pages 1521-1524

  Boleman, S J ^a   Boleman, S L ^a   Miller, R K ^a   Taylor, J F ^a   Cross, H R ^a,b   Wheeler, T L ^a,c   Koohmaraie, M ^a,c   Shackelford, S D ^a,c   Miller, M F ^a,d   West, R L ^a,e   Johnson, D D ^a,e   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

^d TEXAS TECH UNIVERSITY   (United States)

^e UNIVERSITY OF FLORIDA   (United States)

Author keywords

Beef; Consumers; Prices; Tenderness

Indexed keywords

ANIMAL; ARTICLE; CATTLE; CONSUMER; COST; ECONOMICS; FOOD HANDLING; GOVERNMENT; MEAT; STANDARD; UNITED STATES;

ANIMALS; CATTLE; CONSUMER SATISFACTION; COSTS AND COST ANALYSIS; FOOD TECHNOLOGY; MEAT; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 0031154546     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1997.7561521x     Document Type: Article

References (8)

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2. National Live Stock and Meat Board. 1995. Beef customer satisfaction: Report to the industry. National Live Stock and Meat Board, Chicago, IL.
3. Neely, T. R., J. W. Savell, R. K. Miller, J. D. Tatum, J. W. Wise, and J. O. Reagan. 1995. Customer satisfaction for beef: Behavioral frequency of cooking methods and endpoint temperatures used by beef consumers for in-home preparation of three retail cuts. J. Anim. Sci. 73(Suppl. 1):13(Abstr.).
4. SAS. 1985. SAS User's Guide: Statistics (Version 5 Ed.). SAS Inst. Inc., Cary, NC.
5. Savell, J. W., R. E. Branson, H. R. Cross, D. M. Stiffler, J. W. Wise, D. B. Griffin, and G. C. Smith. 1987. National Consumer Retail Beef Study: Palatability evaluations of beef loin steaks that differed in marbling. J. Food Sci. 52:517.
6. Savell, J. W., H. R. Cross, J. J. Francis, J. W. Wise, D. S. Hale, D. L. Wilkes, and G. C. Smith. 1989. National Consumer Retail Beef Study: Interaction of trim level, price and grade on consumer acceptance of beef steaks and roasts. J. Food Qual. 12:251.
7. Shackelford, S. D., J. B. Morgan, H. R. Cross, and J. W. Savell. 1991. Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks. J. Muscle Foods 2:289.
8. USDA. 1988. Institutional meat purchase specifications for fresh beef. Agric. Marketing Serv., USDA, Washington, DC.