Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

Lorenzen, C. L.; Neely, T R; Miller, R. K.; Tatum, J. D.; Wise, J W; Taylor, Jeremy F.; Buyck, M J; Reagan, J. O.; Savell, J. W.

doi:10.2527/1999.773637x

Cited by 96 publications

(65 citation statements)

References 10 publications

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“…Guelker et al (2013) and Voges et al (2007) both reported no significant differences across grades and sensory panel ratings for top loin foodservice steaks. This differs from data reported by Lorenzen et al (1999) who found differences between Top Choice and Select for overall liking. In regard to top sirloin foodservice steaks, there were no significant differences in the sensory ratings between grades (Table 11).…”

Section: Foodservice Consumer Sensory Evaluationscontrasting

confidence: 57%

National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef

Martinez

Arnold

Brooks

et al. 2017

Meat and Muscle Biology

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Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average postfabrication aging time of steaks at retail establishments was 25.9 d with a range of 6 to 102 d, and those from foodservice establishments averaged 31.5 d with a range of 3 to 91 d. The retail steaks with the lowest WBS value (P < 0.05) was the boneless top loin, compared to the top round steaks, which had the higher (P < 0.05) average WBS value. For the foodservice sector, top loin and ribeye steaks had the lowest (P < 0.05) WBS values, whereas the top sirloin represented the highest (P < 0.05) WBS values. The top blade retail steaks received among the highest consumer ratings (P < 0.05), whereas the top round and bottom round steaks received among the lowest (P < 0.05) consumer ratings for overall liking, tenderness liking, tenderness level, flavor liking, and juiciness liking. For the foodservice sector, the ribeye and top loin steaks were rated higher (P < 0.05) than top sirloin steaks for all consumer rating categories. The WBS values and sensory ratings were comparable to previous surveys, indicating no substantial changes in tenderness. Additional emphasis in improving the tenderness of top and bottom round steaks is necessary to increase consumer acceptability of these cuts.

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Section: Foodservice Consumer Sensory Evaluationscontrasting

confidence: 57%

National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef

Martinez

Arnold

Brooks

et al. 2017

Meat and Muscle Biology

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show abstract

“…This is supported by the work of Lorenzen et al (1999) and Neely et al (1999) who both found that consumers in different geographical areas scored beef sensory quality differently. However, it is also possible that the analysis was not sensitive enough to pick up such a small effect in the smaller number of consumers tested in Ireland.…”

supporting

confidence: 49%

Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay

Bonny

Gardner

Pethick

et al. 2017

Animal

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The beef industry must become more responsive to the changing market place and consumer demands. An essential part of this is quantifying a consumer's perception of the eating quality of beef and their willingness to pay for that quality, across a broad range of demographics. Over 19 000 consumers from Northern Ireland, Poland, Ireland and France each tasted seven beef samples and scored them for tenderness, juiciness, flavour liking and overall liking. These scores were weighted and combined to create a fifth score, termed the Meat Quality 4 score (MQ4) (0.3 × tenderness, 0.1 × juiciness, 0.3 × flavour liking and 0.3 × overall liking). They also allocated the beef samples into one of four quality grades that best described the sample; unsatisfactory, good-every-day, better-than-every-day or premium. After the completion of the tasting panel, consumers were then asked to detail, in their own currency, their willingness to pay for these four categories which was subsequently converted to a proportion relative to the goodevery-day category (P-WTP). Consumers also answered a short demographic questionnaire. The four sensory scores, the MQ4 score and the P-WTP were analysed separately, as dependant variables in linear mixed effects models. The answers from the demographic questionnaire were included in the model as fixed effects. Overall, there were only small differences in consumer scores and P-WTP between demographic groups. Consumers who preferred their beef cooked medium or well-done scored beef higher, except in Poland, where the opposite trend was found. This may be because Polish consumers were more likely to prefer their beef cooked well-done, but samples were cooked medium for this group. There was a small positive relationship with the importance of beef in the diet, increasing sensory scores by about 4% in Poland and Northern Ireland. Men also scored beef about 2% higher than women for most sensory scores in most countries. In most countries, consumers were willing to pay between 150 and 200% more for premium beef, and there was a 50% penalty in value for unsatisfactory beef. After quality grade, by far the greatest influence on P-WTP was country of origin. Consumer age also had a small negative relationship with P-WTP. The results indicate that a single quality score could reliably describe the eating quality experienced by all consumers. In addition, if reliable quality information is delivered to consumers they will pay more for better quality beef, which would add value to the beef industry and encourage improvements in quality.Keywords: consumer testing, beef, quality, demographics, Europe Implications A single quality descriptor of beef eating quality will likely be applicable to the entire European market due to the small impact of demographics on consumer scores. This descriptor could form the basis of an eating quality-based grading system for beef which would allow consumers to select beef of a desired quality when purchasing beef. As European consumers are also willing to pay more for better q...

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“…More specifically, panel flavor scores improved as the marbling of beef increased (Lorenzen et al, 1999(Lorenzen et al, , 2003. In contrast, Voges et al (2007) reported sensory panel ratings for tenderness, juiciness, flavor hking, and overall liking did not differ across quality grades from Prime to Select for top loin steaks.…”

Section: Introductionmentioning

confidence: 64%

“…'Fat percentage of quality treatment listed in parentheses. ies have shown increased marbling level was associated with greater tenderness, juiciness, flavor, and overall palatability scores (Smith et al, 1985;Lorenzen et al, 1999Lorenzen et al, , 2003Carmyn et al, 2011). In the current study, a decrease in juiciness was observed as fat content decreased from Wagyu to Standard.…”

Section: Discussionmentioning

confidence: 95%

“…It has been documented that increased marbling is related to increased beef tenderness, juiciness, flavor, and overall palatability rankings in both trained and Consumer sensory panels (Smith et al, 1985;Savell et al, 1987;Lorenzen et al, 1999Lorenzen et al, , 2003Carmyn et al, 2011). More specifically, panel flavor scores improved as the marbling of beef increased (Lorenzen et al, 1999(Lorenzen et al, , 2003.…”

Section: Introductionmentioning

confidence: 95%

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Consumer assessment of beef strip loin steaks of varying fat levels

O’Quinn

Brooks

Polkinghorne³

et al. 2012

Journal of Animal Science

144

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A consumer study was conducted in Lubbock, Texas, to determine the effects of fat level of beef strip steaks on the palatability traits of tenderness, juiciness, flavor liking, and overall liking, while further investigating the window of acceptability for fat content of beef. Thirty beef strip loins were selected by trained personnel to equally represent USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, and Standard. Proximate analysis was conducted on all strip loins to determine percentage fat, moisture, protein, and collagen. Three strip loins from each quality grade were selected based on fat percentages from proximate analysis to best represent each USDA quality grade for use in the consumer evaluations. Strip loins were fabricated into 2.5-cm steaks, and further processed into 5 × 5 cm pieces. In addition to the US-sourced product, beef LM pieces from 6 Australian Wagyu steers (Wagyu) and 6 Australian grain finished steers (Australian) were used in the consumer evaluations. Consumers (n = 120) were served 7 samples: a warm-up sample, 1 sample from each USDA quality grade treatment, and either a Wagyu or Australian sample, in a balanced order in accordance with a 6 × 6 Latin square. Consumers rated each steak sample for tenderness, juiciness, flavor, and overall liking and rated each palatability trait as either acceptable or unacceptable. Moreover, consumers rated each sample as unsatisfactory, good everyday quality, better than everyday quality, or premium quality. Tenderness, juiciness, flavor liking, and overall liking increased with increasing fat content (P < 0.05). However, Wagyu and Australian samples did not follow this trend for flavor and overall liking. A decrease in consumer acceptability of each palatability trait was observed as fat level decreased (P < 0.05). Consumer overall liking was correlated (P < 0.05) with consumer tenderness (r = 0.76) and juiciness ratings (r = 0.73), but most highly correlated with flavor liking (r = 0.88). Results of this study indicated that increased fat level in beef strip steaks positively affected tenderness, juiciness, flavor liking, and overall liking of beef strip steaks. Moreover, flavor liking was the most highly correlated palatability trait with overall liking. In US-sourced samples, fat level had a large effect on the flavor liking of beef as determined by consumers.

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Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

Cited by 96 publications

References 10 publications

National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef

National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef

Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay

Consumer assessment of beef strip loin steaks of varying fat levels

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