Consumer selection of constant-weight ribeye, top loin, and sirloin steaks

Meat Science

Volumn 87, Issue 1, 2011, Pages 66-72

  Leick, C M ^a   Behrends, J M ^a   Schmidt, T B ^a   Schilling, M W ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Beef; Consumer preference; Retail; Steak; Thickness

Indexed keywords

CONSUMER PREFERENCE; RETAIL; SELECTION CRITERIA; STEAK; THICKNESS;

BEEF;

ADULT; AGE; ANIMAL; ARTICLE; CATTLE; CONSUMER; FAT INTAKE; HUMAN; INCOME; MEAT; MIDDLE AGED; SEX DIFFERENCE; SKELETAL MUSCLE;

ADULT; AGE FACTORS; ANIMALS; CATTLE; CONSUMER SATISFACTION; DIETARY FATS; HUMANS; INCOME; MEAT; MIDDLE AGED; MUSCLE, SKELETAL; SEX FACTORS; YOUNG ADULT;

EID: 77958111348     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.09.004     Document Type: Article

References (15)

1. Blumer T.N., Craig H.B., Pierce E.A., Smart W.W.G., Wise M.B. Nature and variability of marbling deposits in longissimus dorsi muscle of beef carcasses. Journal of Animal Science 1962, 21:935-942.
2. Boleman S.L., Boleman S.J., Morgan W.W., Hale D.S., Griffin D.B., Savell J.W., et al. National beef quality audit-1995: Survey of producer-related defects and carcass quality and quantity attributes. Journal of Animal Science 1998, 76:96-103.
3. Dransfield E., Zamora F., Bayle M.C. Consumer selection of steaks as influenced by information and price index. Food Quality and Preference 1998, 9:321-326.
4. Dunn J.L., Williams S.E., Tatum J.D., Bertrand J.K., Pringle T.D. Identification of optimal ranges in ribeye area for portion cutting of beef steaks. Journal of Animal Science 2000, 78:966-975.
5. Garcia L.G., Nicholson K.L., Hoffman T.W., Lawrence T.E., Hale D.S., Griffin D.B., et al. National Beef Quality Audit-2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. Journal of Animal Science 2008, 86:3533-3543.
6. Killinger K.M., Calkins C.R., Umberger W.J., Feuz D.M., Eskridge K.M. Consumer visual preference and value for beef steaks differing in marbling level and color. Journal of Animal Science 2004, 82:3288-3293.
7. Kukowski A.C., Maddock R.J., Wulf D.M., Fausti S.W., Taylor G.L. Evaluating consumer acceptability and willingness to pay for various beef chuck muscles. Journal of Animal Science 2005, 83:2605-2610.
8. McKenna D.R., Roebert D.L., Bates P.K., Schmidt T.B., Hale D.S., Griffin D.B., et al. National Beef Quality Audit-2000: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. Journal of Animal Science 2002, 80:1212-1222.
9. Meilgaard M.C., Civille G.V., Carr B.T. Sensory evaluation techniques 2007, Taylor & Francis Group, LLC., Boca Raton, Forida. 4th Ed.
10. Platter W.J., Tatum J.D., Belk K.E., Koontz S.R., Chapman P.L., Smith G.C. Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks. Journal of Animal Science 2005, 83:890-899.
11. Resurreccion A.V.A. Sensory aspects of consumer choices for meat and meat products. Meat Science 2003, 66:11-20.
12. Sobal J. Men, meat, and marriage: Models of masculinity. Food & Foodways 2005, 13:135-158.
13. Sweeter K.K., Wulf D.M., Maddock R.J. Determining the optimum beef longissimus muscle size for retail consumers. Journal of Animal Science 2005, 83:2598-2604.
14. USDA Institutional meat purchasing specifications (IMPS) 2010, Agricultural Marketing Service, March, 2010.
15. USDA United States standards for grades of carcass beef. Agricultural Marketing Service, Livestock and Seed Division 1997, [January 1997].