Loin steaks were eaten by 67 consumers over a 15-wk period (n = 739 consumer observations) to determine the consumer acceptability of beef tenderness in the home and a "white table cloth" restaurant. Steaks were rated for tenderness, juiciness, flavor, and overall palatability on an 8-point scale. The acceptability levels for tenderness were established based on Warner-Bratzler shear (WBS) force values, tenderness ratings, and a chisquare analysis of the judgment of tenderness and overall acceptability by the same consumers in both the home and restaurant. Results based only on observations from consumers in Lubbock, TX indicated that the beef industry should target production of beef steaks that have a Warner-Bratzler shear force value of 4.1 kg or less to ensure high levels (98%) of consumer acceptability. Results suggest that an acceptable level of beef tenderness for consumers can be determined and WBS values can be used as criteria for determining which steaks will be considered acceptably tender to consumers before distribution to retail outlets. The beef industry needs to conduct a nationwide research study to determine whether the results from this study will apply to all U.S. beef consumers.

Acceptability of beef steak tenderness in home and restaurant environments was evaluated by 62 consumers. Steaks (loin, ribeye, or bottom and top round) were consumed by each panelist in their home and in a fine dining restaurant. Each consumer rated steaks for tenderness and overall acceptability in the home (over a 2-mo period) and one steak per week (over a 7-wk period) in the restaurant. Acceptability for steaks consumed at home and in the restaurant ranked between 3 (moderately tough) and 4 (slightly tough) on an s-point scale.

Two sogurt products were prepared by fermenting a formulation containing soymilk, 0.15% calcium acetate, 0.5% gelatin, and lactose (0 or 2%) with Lactobacillus casei and Streptococcus themophilus. Commercial plain yogurt was used as a control. Sogurts were evaluated for aroma, taste, texture, titratable acidity, pH, and color. Sogurts had beany and raisin aromas, more bitter and astringent tastes than yogurt, and slightly sandy mouth-feel. Sogurts and yogurt did not differ (P

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Two foods (applesauce and spaghetti sauce) were each cooked in an iron skillet 50 times and in a noniron untensil three times. Duplicate samples of the raw (three replications) and cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron was determined by atomic absorption spectrophotometry. Iron in foods cooked in iron utensils was greater than that in foods cooked in noniron utensils through continued use of the iron utensils for 50 times.made. For the main part of the study, one iron skillet was used to cook applesauce 50 times; the other iron skillet was used to cook spaghetti sauce 50 times; and the first three times were the three replications above. Ingredients were purchased at a local supermarket at one time and foods were prepared within seven days. Weight before cooking and length of cooking time were kept the same for both cooking treatments and all 50 times cooked for each food. Deionized water was used. Each food sample was blended in a glass blender and frozen in a plastic bag.