J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1977. 45:67-70.
© 1977 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Francis, J.J.
Right arrow Articles by Norton, H. W.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Francis, J.J.
Right arrow Articles by Norton, H. W.

Consumer Rating of Two Beef Marbling Levels

J.J. Francis, John R. Romans and H. W. Norton

University of Illinois1, Urbana 61801

Abstract

Eight-hundred-six consumers rated 95 slight-plus and 95 typical-modest marbled rib-eye steaks from Angus, Hereford x Angus, Holstein and Shorthorn steers of similar ages (x =543 days) and feeding regimes, at the 1975 Farm Progress Show. They scored flavor, juiciness, tenderness and over-all acceptability of paired 2.5 cm-thick steaks which had been broiled to an internal temperature of 66 C on outdoor gas-heated charcoal-like briquets. On a six-unit scale, preference for modest marbled steaks averaged .13 (P<02) for flavor, .20 (P<.01) for juiciness, .10 (NS) for tenderness, and .14 (P<.02) for over-all acceptability. Of 671 participants who provided complete data, no preference was reported by 19% for flavor, 17% for juiciness and for tenderness, and 20% for over-all acceptability. In the same order, those reporting no preference or only one unit of preference (in either direction) were 70%, 60%, 57% and 67%. Order of sampling was very important, the sample tasted first being rated about two units more desirable. On the whole, younger people favored modest marbling to a greater degree than old people, and men gave higher scores than did women. There was no significant variation associated with the time of day or with taster occupation, smoking habit or place of residence. Two distinct marbling levels were difficult for consumers to differentiate in steaks from young cattle fed similarly.

Footnotes

1 Department of Animal Science.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1977 by the American Society of Animal Science.