HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Jacobs, J. A. Articles by Hurst, C. E. Search for Related Content PubMed Articles by Jacobs, J. A. Articles by Hurst, C. E.

Bulls Versus Steers. II. Palatability and Retail Acceptance

University of Idaho, Moscow 83843^,5

Abstract

The same carcasses used in Part I of this study were used to evaluate palatability and retail acceptance of cuts from bulls compared to steers. A trained taste panel could not detect significant differences in palatability between bull and steer broiled top round steaks (semi-membranous). However, Warner-Bratzler shear values from bulls were slightly less tender (P<.05) than from steers, with no significant difference in percent cooking loss.

Consumer responses from a retail survey involving three retail outlets indicated that consumers preferred the tenderness of steer cuts as compared to bull cuts. However, over 85% of the consumers indicated that retail cuts from bulls were "as good" or "better" than beef they normally purchase. Retail cuts from bull rounds received the lowest ratings from consumers for tenderness. Instore questionnaires revealed that over 65% of the consumers interviewed were able to detect differences in tenderness. Over 44% of these consumers felt that "leanness" was most important in visual selection of retail beef when color, leanness and marbling were considered, and over 47% felt that "marbling" was least important.

² Present address: Kellott Mills, Nampa, ID.

³ Department of Agricultural Economics.

⁴ Present address: 419 S. 37th St., Billings, MT.

⁵ Department of Animal Industries. Idaho Agr. Exp. Sta. Pub. No. 7646.