Establishment of consumer thresholds for beef quality attributes

Canadian Journal of Animal Science

Volumn 84, Issue 4, 2004, Pages 631-638

  Aalhus, J L ^a   Jeremiah, L E ^a   Dugan, M E R ^a   Larsen, I L ^a   Gibson, L L ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Beef quality; Consumer; Tenderness; Threshold; Warner Bratzler shear

Indexed keywords

EID: 15444366454     PISSN: 00083984     EISSN: None     Source Type: Journal    
DOI: 10.4141/A03-106     Document Type: Article

References (25)

1. Aalhus, J. L., Dugan, M. E. R., Robertson, W. M., Best, D. R. and Larsen, I. L. 2004. A within-animal examination of post-mortem ageing for up to 21 d in the bovine longissimus thoracis and semimembranosus muscles. Can. J. Anim. Sci. 84: 301-304.
2. Aalhus, J. L., Jones, S. D. M., Tong, A. K. W., Jeremiah, L. E., Robertson, W. M. and Gibson, L. L. 1992. The combined effects of time on feed, electrical stimulation and aging on beef quality. Can. J. Anim. Sci. 72: 525-536.
3. American Meat Science Association. 1995. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. AMSA in cooperation with the National Live Stock and Meat Board, Savoy, IL.
4. Bratzler, L. J. 1949. Determining the tenderness of meat by use of the Warner-Bratzler method. Recipr. Meat Conf. 2: 117-121.
5. Canada Gazette. 1992. Part II: Livestock and Poultry Carcass Grading Regulations. Part III. Grade names and grade standards for beef carcasses. [Online] Available: http://laws.justice.gc.ca/en/c-0.4/sor-92-541/25246.html [2004 May].
6. Commission Internationale de l'Eclairage. 1978. Recommendations on uniform color spaces - color difference equations - psychometric color terms, CIE Publication No. 15 (E-1.3.3)1971/(TC-1.3), Supplement No. 2, Paris, France. pp. 8-12.
7. Janz, J. A. M. and Aalhus, J. L. 2002. The complexity of measuring beef tenderness using Warner-Bratzler shear methodology for whole muscle samples. Pages 37-64 in T. Nakano and L. Ozimek, eds. Food science and product technology. Research Signpost, Trivandrum, India.
8. Larmond, E. 1977. Laboratory methods for sensory evaluation of foods. Agriculture Canada, Ottawa, ON. Publ. 1637.
9. Laycraft, D. 1994. Executive summary. Proceedings of the Beef Industry Workshop, Calgary, AB. 1994 May 2, 3.
10. Lorenzen, C. L., Miller, R. K., Taylor, J. F., Neely, T. R., Tatum, J. D., Wise, J. W., Buyck, M. J., Reagan, J. O. and Savell, J. W. 2003. Beef customer satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values. J. Anim. Sci. 81: 143-149.
11. McDonell, C. 1988. Consumer perceptions of quality. Proc. Can. Meat Council Annual Conference, pp. 14.1-14.4, Quebec City, QC.
12. Morgan, J. B., Savell, J. W., Hale, D. S., Miller, R. K., Griffin, D. B., Cross, H. R. and Shackelford, S. D. 1991. National beef tenderness survey. J. Anim. Sci. 69: 3274-3283.
13. Murray, A. C. 1989. Factors affecting beef color at time of grading. Can. J. Anim. Sci. 69: 347-355.
14. Prophet 1998. Statistics. Prophet for Windows. Version 6.0 MarketMiner Inc., Charlottesville, VA.
15. Purchas, R. W. 1992. Beef tenderness and ultimate pH. Meat Focus International 1(4): 183-185.
16. SAS Institute, Inc. 2001. SAS user's guide: Statistics. SAS for Windows, Version 8.2. SAS Institute, Inc., Cary, NC.
17. Savell, J. W., Branson, R. E., Cross, H. R., Stiffler, D. M., Wise, J. W., Griffin, D. B. and Smith, G. C. 1987. National consumer retail beef study: Palatability evaluations of beef loin steaks that differed in marbling. J. Food Sci. 52: 517-519, 532.
18. Shackelford, S. D., Morgan, J. B., Cross, H. R. and Savell, J. W. 1991. Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks. J. Muse. Foods 2: 289-296.
19. Shackelford, S. D., Wheeler, T. L. and Koohmaraie, M. 1995. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. J. Anim. Sci. 73: 3333-3340.
20. Statistics Canada. 2000. Food consumption in Canada: Part 1. Catalogue No. 32-229. Ottawa, ON. [Online] Available: http://xnet.rrc.mb.ca/library/ stats2/stat03/0009932-229-XIB.pdf [2004 May].
21. Tarrant, P. V. 1981. The occurrence, causes and economic consequences of dark-cutting beef -A survey of current information. Pages 3-34 in D. E. Hood and P. V. Tarrant, eds. The problem of dark cutting beef. Martinus Nijhoff Publishers, The Hague, The Netherlands.
22. Tatum, J. D., Belk, K. E., George, M. H. and Smith, G. C. 1999. Identification of quality management practices to reduce the incidence of retail beef tenderness problems: Development and evaluation of a prototype quality system to produce tender beef. J. Anim. Sci. 77: 2112-2118.
23. Warriss, P. D. 1990. The handling of cattle pre-slaughter and its effects on carcass and meat quality. Appl. Anim. Behav. Sci. 28: 171-186.
24. Wheeler, T. L., Shackelford, S. D. and Koohmaraie, M. 2000. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. J. Anim. Sci. 78: 2856-2861.
25. Wheeler, T. L., Vote, D., Leheska, J. M., Shackelford, S. D., Belk, K. E., Wulf, D. M., Gwartney, B. L. and Koohmaraie, M. 2002. The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender. J. Anim. Sci. 80: 3315-3327.