Consumer thresholds for establishing the value of beef tenderness

Journal of Animal Science

Volumn 79, Issue 12, 2001, Pages 3062-3068

  Miller, M F ^a   Carr, M A ^a,b   Ramsey, C B ^a   Crockett, K L ^a,c   Hoover, L C ^a  

^a TEXAS TECH UNIVERSITY   (United States)

^b ANGELO STATE UNIVERSITY   (United States)

^c LUBBOCK CHRISTIAN UNIVERSITY   (United States)

Author keywords

Beef; Consumers; Tenderness; Valuation

Indexed keywords

ANIMAL; ARTICLE; CATTLE; CONSUMER; ECONOMICS; FEMALE; FOOD HANDLING; HUMAN; MALE; MEAT; RANDOMIZATION; STANDARD; TASTE;

ANIMALS; CATTLE; CONSUMER SATISFACTION; FEMALE; FOOD TECHNOLOGY; HUMANS; MALE; MEAT; RANDOM ALLOCATION; TASTE;

EID: 0035748267     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2001.79123062x     Document Type: Article

References (9)

1. Boleman, S. J., R. K. Miller, J. F. Taylor, H. R. Cross, T. L. Wheeler, M. Koohmaraie, S. D. Shackelford, M. F. Miller, R. L. West, D. D. Johnson, and J. W. Savell. 1997. Consumer evaluation of beef of known categories of tenderness. J. Anim. Sci. 75:1521-1524.
2. Huffman, K. L., M. F. Miller, L. C. Hoover, C. K. Wu, H. C. Brittin, and C. B. Ramsey. 1996. Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. J. Anim. Sci. 74:91-97.
3. Miller, M. F., L. C. Hoover, K. D. Cook, A. L. Guerra, K. L. Huffman, K. S. Tinney, C. B. Ramsey, H. C. Brittin, and L. M. Huffman. 1995. Consumer acceptability of beef steak tenderness in the home and restaurant. J. Food Sci. 60:963-965.
4. Neely, T. R., C. L. Lorenzen, R. K. Miller, J. D. Tatum, J. W. Wise, J. F. Taylor, M. J. Buyck, J. O. Reagan, and J. W. Savell. 1998. Beef customer satisfaction, role of cut, USDA quality grade, and city on in-home consumer ratings. J. Anim. Sci. 76:1027-1033.
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. 52:517-519, 532.
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. Food Qual. 12:251-274.
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 2:289-296.
8. Smith, G. C., J. W. Savell, H. R. Cross, Z. L. Carpenter, C. E. Murphey, G. W. Davis, H. C. Abraham, F. C. Parrish, and B. W. Berry. 1987. Relationship of USDA quality grades to palatability of cooked beef. J. Food Qual. 10:269-287.
9. Wheeler, T. L., S. D. Shackelford, and M. Koohmaraie. 1997. Standardizing collection and interpretation of Warner-Bratzler shear force and sensory tenderness data. In: Proc. Recip. Meat Conf., Ames, IA. 50:68-77.