Bulls Versus Steers. II. Palatability and Retail Acceptance

Jacobs, J. A.; Miller, J.K.; Sauter, E.A.; Howes, A.D.; Araji, A. A.; Gregory, T.; Hurst, C. E.

doi:10.2527/jas1977.454699x

Cited by 27 publications

(10 citation statements)

References 2 publications

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“…Consequently, the lean-to-fat ratios for LS from ST were lower than for all the bull groups. Other studies have shown that leanness is an important factor in determining consumer acceptance (Jacobs et al, 1977;Berry et al, 1978). With this reasoning, LS from ST were least preferred visually prior to cooking, but due to the contribution of marbling and other palatability-related factors, were preferred in palatability.…”

Section: Resultsmentioning

confidence: 82%

Effects of Zeranol-Implantation Periods on Palatability of Longissimus Steaks from Young Bulls and Steers2

Unruh

Pelton

Gray

et al. 1987

Journal of Animal Science

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Fifty-five fall-born, Simmental-crossbred, male calves were allotted at birth to one of five treatments: bulls castrated at 5 mo and implanted from birth to slaughter (ST); bulls implanted from birth to slaughter (BI-BS); bulls implanted from birth to weaning (BI-BW); bulls implanted from weaning to slaughter (BI-WS) and non-implanted control bulls (CB). Implanted calves received 36 mg of zeranol at approximately 100-d intervals. Calves were fed a high-concentrate diet from 8.1 mo of age to an average slaughter age of 17 mo. Longissimus steaks (LS) were evaluated for palatability traits by both a trained sensory panel (TSP) and a take-home consumer panel (CP). Conclusions from both panels were similar. The TSP found LS from ST to be juicier (P less than .05) than LS from all bull groups, and to be more tender (P less than .05) than LS from BI-BW and BI-WS. The CP found LS from ST to be juicier, more tender and more acceptable (P less than .05) than LS from BI-BW, BI-WS and CB. Steaks from BI-BS were more tender (P less than .05) than LS from BI-WS and CB. Steaks from BI-BS and BI-BW had lower (P less than .05) shear values than LS from CB, but LS from ST had lower (P less than .05) shear values than LS from all bull groups.(ABSTRACT TRUNCATED AT 250 WORDS)

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Section: Resultsmentioning

confidence: 82%

Effects of Zeranol-Implantation Periods on Palatability of Longissimus Steaks from Young Bulls and Steers2

Unruh

Pelton

Gray

et al. 1987

Journal of Animal Science

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“…Conversely, consumers who preferred low marbling used fat content as a selection criterion, and viewed marbling as a negative factor due to the increased overall fat content of the steak. Previous studies also indicated that consumers consider leanness an important selection criterion (Forbes et al, 1974;Jacobs et al, 1977;Savell et al, 1989). Consumers who listed marbling as a selection criterion were more likely to prefer high-marbled steaks, and consumers who mentioned fat as a selection criterion were less likely to prefer the high-marbled steaks (Umberger, 2001).…”

Section: Resultsmentioning

confidence: 98%

“…Consumers have consistently rated leanness as an important selection criterion when evaluating retail steaks (Forbes et al, 1974;Jacobs et al, 1977). Marbling contributes to the visual appraisal of fat content; therefore, consumer perception of marbling could be negative as it increases overall fat in the product, which is not as "trimmable" as s.c. and intermuscular fat.…”

Section: Introductionmentioning

confidence: 99%

Consumer visual preference and value for beef steaks differing in marbling level and color1

Killinger

Calkins

Umberger

et al. 2004

Journal of Animal Science

110

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ABSTRACT:To determine visual preference and value for fresh beef steaks differing in marbling level and color, consumers in Chicago and San Francisco (n = 124 per city) evaluated two pairs of steaks in a retail case. Steaks differing in marbling level (Modest/ Moderate vs. Slight) and color (bright, cherry-red vs. dark red) were purchased at retail stores in each city. Consumers selected their preferred steak in each pair, described their selection criteria, and provided the price they were willing to pay for each of the four steaks. There was a difference in visual preference in each city, with most consumers preferring (P < 0.01) low (Slight) over high (Moderate/Modest) marbling; however, more (P < 0.01) consumers in Chicago (86.7%) preferred low marbling than in San Francisco (67.0%). Selection criteria were categorized into five groups: marbling, fat, color, appearance, and palatability. Marbling was mentioned by 65.4% of consumers who preferred high marbling, whereas 64.9% of consumers who preferred low marbling mentioned fat as a selec-

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“…Carcass Merit. Nichols et al (1964), Bailey et al (1966), Jacobs et al (1977) and Landon et al (1978) reported that steers have more marbling, more subcutaneous fat, less longissimus area, more kidney fat and a higher USDA quality grade than bulls. Brannang (1966) and Hedrick (1968) reported that dressing percentage was similar for bulls and steers.…”

Section: Cattlementioning

confidence: 99%