Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA

McKenna, D.R.; Lorenzen, C. L.; Pollok, K.D.; Morgan, W. W.; Mies, W. L.; Harris, J J; Murphy, R.; McAdams, Mary; Hale, D. S.; Savell, J. W.

doi:10.1016/s0309-1740(03)00126-8

Cited by 34 publications

(20 citation statements)

References 7 publications

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“…In that research study it was concluded that the cut and the city affected customer satisfaction more than USDA quality grade. In another research, McKenna et al (2004) stated similarly that consumer ratings for top loin steaks were not affected by USDA quality grade. Similarly, Bonny et al (2016) proved that there was almost no relationship between the European conformation score and untrained consumer sensory scores of quality for samples from France (45 cattle), Ireland (531 cattle) and Poland (54 cattle).…”

Section: Discussionmentioning

confidence: 90%

“…The grill was set to 220°C for 4.75 min to obtain the ''medium'' degree of doneness (McKenna et al 2004) corresponding to the internal temperature of the samples at about 71°C measured using a NiCr-NiAl thermocouple type TP-151 with an EMT-50-K recorder (Czaki ThermoProduct, Raszyn, Poland).…”

Section: Samples Preparationmentioning

confidence: 99%

“…It seems obvious that it is necessary to inform consumers as to how to prepare specified beef cuts in order to achieve consumers' highest satisfaction (McKenna et al 2004). However, knowing the attributes influencing consumer perception is an essential factor that will enable the beef industry to deliver sufficient knowledge of how to prepare beef to consumers and to efficiently change their attitude regarding grilled beef steaks.…”

Section: Introductionmentioning

confidence: 99%

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Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

et al. 2016

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The aim of the study was to analyse the attributes influencing consumer perception of grilled beef steaks. The objects were 30 carcasses out of which eight cuts were obtained (2100 single samples were prepared). A total of 350 consumers were asked to rate the meat samples (6 samples for each consumer) by assessing: tenderness, juiciness, flavour, overall acceptability and satisfaction. The MQ4, which is a combination of consumer rates for tenderness, juiciness, flavour and overall acceptability that is transformed into a single parameter with greater discriminatory ability, was calculated using linear discriminate analysis. The tenderloin was the cut that had the highest ratings for all attributes, however, tenderness, juiciness, MQ4 and consumer satisfaction evaluated for oyster blade were not significantly different from tenderloin. The results of this study indicated that consumer preferences regarding grilled steak were not influenced by fat class, conformation rib fat thickness and ossification score of the carcasses but only by the type of meat cuts.

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Section: Discussionmentioning

confidence: 90%

Section: Samples Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

et al. 2016

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“…Most of epidemiological studies confirm that colorectal cancer risk is positively associated with high consumption of red and processed meat and in a less extend with poultry or fish meat [9,31]. Moreover, meat-cooking methods such as frying and doneness level increase risk of colorectal and other cancers [11,32]. Also high level of salt usually used in grilled or processed meat may additionally increase gastric cancer risk [9].…”

Section: Meat Consumption and Cancermentioning

confidence: 99%

“…Lot of consumers prefer well done strongly heated meat and meat products like charcoal-grilled, fried or roasted at home, outdoor or in restaurants [11]. Such food is characterized by highly evaluated sensory properties, mainly taste and flavor and dark, flavorful crust formed during cooking [12,13].…”

Section: Introductionmentioning

confidence: 99%

Fast Estimation Method of Dietary Exposure to Carcinogenic Compounds in Cooked Meat for Individual Consumer Use

Kolanowski¹,

Trafiałek²

2015

Int J Clin Nutr Diet

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High consumption of meat was shown to be positively associated with increased risk of some types of cancer. Meat could be involved in carcinogenesis via carcinogenic substances related to cooking and processing, e.g. nitrate, heterocyclic amines, polycyclic aromatic hydrocarbons. The evaluation of exposure to carcinogens from the diet is estimated using food frequency questionnaire and instrumental analysis. However, there is a lack of methods suitable to use by individual consumer enabling individual dietary hazards assessment. The purpose of this paper was to introduce the fast estimation method of dietary exposure risk to cooked meat-related carcinogenic substances, which could be easy to use by individual consumer. The method was based on special, formula which includes factors related to meat processing and cooking involved in carcinogens formation. It allows to calculate the hazard category and shows cooking procedures which lower the risk. The method may be helpful for every family to reduce intake of meat-related carcinogenic compounds, thus decreasing the risk of cancer.

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Beef flavor: a review from chemistry to consumer

2015

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This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness.

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Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA

Cited by 34 publications

References 7 publications

Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

Fast Estimation Method of Dietary Exposure to Carcinogenic Compounds in Cooked Meat for Individual Consumer Use

Beef flavor: a review from chemistry to consumer

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