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

Killinger, Karen; Calkins, Chris R.; Umberger, Wendy J.; Feuz, Dillon M.; Eskridge, Kent M.

doi:10.2527/2004.82113288x

Cited by 107 publications

(60 citation statements)

References 9 publications

(17 reference statements)

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“…When compared to prior studies using consumer visual panels, the results of the current study differ from those previously reported (Killinger et al, 2004;Claborn et al, 2011;DeVuyst et al, 2014). Killinger et al (2004) reported consumers were willing to pay more for steaks with a low level of marbling and bright cherry-red color in comparison to those with high levels of marbling and similar color. Similarly, Claborn et al (2011) reported consumer preference towards reduced marbling levels when purchasing steaks.…”

Section: Quality Gradecontrasting

confidence: 56%

Meat Science Lexicon

Seman

Boler

Carr

et al. 2018

Meat and Muscle Biology

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Abstract:The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades. Beef strip loins (n = 117) were selected from 3 quality grades [Top Choice (Modest 00 -Moderate 100 marbling), Low Choice (Small 00 -Small 100 marbling), and Select (Slight 00 -Slight 100 marbling)] to equally represent three different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no quality grade × texture interactions (P > 0.05) for all of the traits evaluated. Consumers (n = 104) rated all marbling texture groups similar (P > 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P > 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P > 0.05) among marbling texture groups for visual desirability or likelihood to purchase. However, trained sensory panelists rated coarse marbled steaks higher (P < 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness, as well as higher (P < 0.05) for initial juiciness than medium textured steaks. There were no differences (P > 0.05) among marbling texture groups for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. Low Choice steaks were rated higher (P < 0.05) than Select steaks by consumers for tenderness, flavor liking, and overall liking, but similar (P > 0.05) to Top Choice. Results from this study indicate marbling texture had no impact on consumer evaluations of eating quality and only minimal effects on trained sensory panel palatability ratings and therefore provides no palatability-based evidence for the exclusion of coarse marbled carcasses from current and future branded beef programs.

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Section: Quality Gradecontrasting

confidence: 56%

Meat Science Lexicon

Seman

Boler

Carr

et al. 2018

Meat and Muscle Biology

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“…Analyzing the results of the consumer assessment, it can be seen that the most attractive meat colors were bright red and cherry red. Similar meat color preferences have been shown for consumers in the Unated States and Germany (Killinger et al, 2004;Grebitus et al, 2013).…”

Section: Consumer Assessmentmentioning

confidence: 63%

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

2016

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This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers' evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CD (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CD. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CD, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CD before packaging allows to obtain the attractive color of vacuum packed beef.

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“…Because steaks from the visual evaluation (Killinger et al, 2004) were visible during the practice auctions, it was decided that those steaks should be used as the products for the first two practice auctions. For the first practice auction, the consumers were told that they would be bidding on a 0.45-kg package of steak similar to one of the visual evaluation steaks.…”

Section: Practice Auctionsmentioning

confidence: 99%

Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level1

Killinger

Calkins

Umberger

et al. 2004

Journal of Animal Science

Self Cite

109

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ABSTRACT:To determine consumer sensory acceptance and value of beef steaks differing in marbling level (high = upper ²⁄₃ USDA Choice and low = USDA Select), but similar in Warner-Bratzler shear value, consumers in Chicago and San Francisco (n = 124 per city) evaluated two matched pairs of high-and lowmarbled strip steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks from the same strip loins as the samples. Consumers who purchased steaks also evaluated the steaks when prepared in their homes. Based on overall acceptability ratings, consumers were categorized into three groups: 1) those who consistently found high marbling more acceptable, 2) those who consistently found low marbling more acceptable, and 3) those who were indifferent. Consumers who evaluated at least one high-marbled and one low-marbled sample in their home were included in an evaluation environment analysis (n = 50). High-marbled steaks were rated higher (P < 0.01) in juiciness, flavor, and overall acceptability than low-

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

Cited by 107 publications

References 9 publications

Meat Science Lexicon

Meat Science Lexicon

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level1

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