Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks

Abstract

Logistic regression was used to quantify and characterize the effects of changes in marbling score, Warner-Bratzler shear force (WBSF), and consumer panel sensory ratings for tenderness, juiciness, or flavor on the probability of overall consumer acceptance of strip loin steaks from beef carcasses (n = 550). Consumers (n = 489) evaluated steaks for tenderness, juiciness, and flavor using nine-point hedonic scales (1 = like extremely and 9 = dislike extremely) and for overall steak acceptance (satisfied or not satisfied). Predicted acceptance of steaks by consumers was high (> 85%) when the mean consumer sensory rating for tenderness,juiciness, or flavor for a steak was 3 or lower on the hedonic scale. Conversely, predicted consumer acceptance of steaks was low (< or = 10%) when the mean consumer rating for tenderness, juiciness, or flavor for a steak was 5 or higher on the hedonic scale. As mean consumer sensory ratings for tenderness, juiciness, or flavor decreased from 3 to 5, the probability of acceptance of steaks by consumers diminished rapidly in a linear fashion. These results suggest that small changes in consumer sensory ratings for these sensory traits have dramatic effects on the probability of acceptance of steaks by consumers. Marbling score displayed a weak (adjusted R2 = 0.053), yet significant (P < 0.01), relationship to acceptance of steaks by consumers, and the shape of the predicted probability curve for steak acceptance was approximately linear over the entire range of marbling scores (Traces67 to Slightly Abundant97), suggesting that the likelihood of consumer acceptance of steaks increases approximately 10% for each full marbling score increase between Slight to Slightly Abundant. The predicted probability curve for consumer acceptance of steaks was sigmoidal for the WBSF model, with a steep decline in predicted probability of acceptance as WBSF values increased from 3.0 to 5.5 kg. Changes in WBSF within the high (> 5.5 kg) or low (< 3.0 kg) portions of the range of WBSF values had little effect on the probability of consumer acceptance of steaks.

Beef quality grades as determined by Korean and Australian consumers

“…data). These results were similar to those of Platter et al (2003), where a logit analysis estimated that sensory scores correctly classified 78 to 79% of beef samples into 'unsatisfied' or 'satisfied' categories.…”

“…In a recent study, Platter et al (2003) calculated the accuracy of sensory scores for tenderness, juiciness and flavour to predict 'unsatisfied' or 'satisfied' categories for beef striploin samples. In the present study, the accuracy for tenderness, juiciness, like flavour and overall acceptability to predict 'unsatisfactory' or better than 'unsatisfactory' grades varied between 77 and 83% correctly classified for Australian consumer, whereas for Korean consumers, the corresponding accuracies ranged from 67 to 80% correctly classified (J. M. Thompson, unpubl.…”

Beef production potential of Norwegian Red and Holstein-Friesian bulls slaughtered at two ages

“…The tenderness of meat from bulls has been reported to be lower than that of steers and to be more variable (Peachey et al, 2002;Maher et al, 2004). However, on the basis of the relationship published by Platter et al (2003), the WBSF values of bulls of both breeds in the present study would indicate relatively high acceptability in relation to tenderness.…”

Profiling of the yak skeletal muscle tissue gene expression and comparison with the domestic cattle by genome array

“…Although the meat color of yak was deeper, the tenderness measured by shear force value in the yak meat was unsatisfying. These two indexes are the most important quality attributes affecting purchase decision of consumers (Huffman et al, 1996;Miller et al, 2001;Platter et al, 2003). Failla et al (2004) found that the primitive cattle breeds in Europe usually have more pH value, higher shear force value, better water-holding capacity and deeper flesh color than modern beef breeds.…”