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Journal of Animal Science, Vol 77, Issue 3 653-660, Copyright © 1999 by American Society of Animal Science

JOURNAL ARTICLE

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

T. R. Neely, C. L. Lorenzen, 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 round steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top round steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Stir-frying, braising, and simmering and stewing consistently produced higher consumer attribute ratings. There were clear OLIKE rating differences (P = .0001) for top round steaks among the four cities. The highest ratings were given by consumers in Houston, and the lowest ratings were given by consumers in Philadelphia (P < .05). There were two interactions for OLIKE: USDA quality grade x degree of doneness (P = .002) and degree of doneness x cooking method (P = .02). Higher ratings generally were given to steaks cooked to medium rare or less or to very well degrees of doneness. Stir-frying, braising, and simmering and stewing were preferred at lower degrees of doneness. Customer satisfaction with the top round steak is very dependent on how it is cooked and by whom it is consumed.


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Copyright © 1999 by the American Society of Animal Science.