Journal of Animal Science, Vol 77, Issue 3 637-644, Copyright © 1999 by American Society of Animal Science

JOURNAL ARTICLE

Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak

C. L. Lorenzen, T. R. Neely, R. K. Miller, J. D. Tatum, J. W. Wise, J. F. Taylor, M. J. Buyck, J. O. Reagan and J. W. Savell
Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471, USA.

The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top loin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top loin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Respondents in San Francisco and Philadelphia cooked their top loin steaks to lower degrees of doneness than those in Chicago and Houston. Outdoor grilling was the most common method of cookery for top loin steaks in all cities. Consumers had the highest preference for Top Choice steaks (P < .05) and the lowest preference for Low Select steaks (P < .05). Consumer OLIKE scores were the highest (P < .05) for steaks cooked to a medium rare or lesser degree of doneness. Consumers preferred (P < .05) medium and well done or more degrees of doneness over medium well. The interaction of city x cooking method was significant for all steak palatability attributes. The differences in consumer preparation techniques among cities present challenges for the beef industry to develop market-specific promotional campaigns.

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