Meat Science Commons^™

Evaluation Of Kansas Beef Consumers’ Awareness And Understanding Of Business-To-Consumer Marketing, L. K. Decker, K. R. Lybarger, J. Kwon, G. Ibendahl, Y. Teng-Vaughan, D. Kehler, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of the study was to determine the understanding and knowledge level of consumers purchasing beef in a business-to-consumer (B2C) format within Kansas.

Study Description:A digital survey was created to evaluate consumers’ familiarity and satisfaction of buying beef in a B2C format. The survey was made available for a two-week period to consumers utilizing the Shop Kansas Farms online social media group.

Results:Results of the survey showed 93% of consumers (n = 174) reported having previously purchased beef products from a local producer or locker. Of these, 63.1% reported that their most recent purchase was their …

Determination Of Consumer Color And Discoloration Thresholds For Purchase Of Retail Ground Beef When Evaluating Multiple Days Of Display Simultaneously, K. R. Lybarger, E. S. Beyer, K. J. Farmer, L. A. Egger, L. N. Drey, J. L. Vipham, M. D. Zumbaugh, M. D. Chao, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to identify the threshold for color and discoloration for consumers to purchase ground beef in a simulated retail display and to determine the best objective measurement to predict consumer purchase intent.

Study Description:For this study, 180 1-lb 80% lean/20% fat ground beef packages were assigned to a day of retail display (day 0–9). Consumers (n = 216) and trained descriptive panelists evaluated ground beef samples from each day of display simultaneously. InstrumentalL*(lightness), a*(redness),andb*(yellowness) values were collected, and spectral data were recorded. Logistic and simple …

Assessment Of Kansas Beef Producers’ Perception And Knowledge Level Of Business-To-Consumer Marketing, K. R. Lybarger, J. Kwon, G. Ibendahl, Y. Teng-Vaughan, D. Kehler, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to assess the perception and knowledge level of Kansas beef producers regarding business-to-consumer marketing.

Study Description:A digital survey was created to assess the perception and knowledge level of business-to-consumer (B2C) marketing of Kansas beef producers. The survey was disseminated to Kansas beef producers utilizing the Shop Kansas Farms online social networking group.

Results:Results from this study showed that 25.5% of beef producer respondents (n = 41) raise another species in addition to beef. It was found that 50.0% of survey respondents sold 20 or fewer head of finished beef cattle in …

Consumer Color And Discoloration Thresholds For Purchase Of Retail Ground Beef When Evaluating Packages Of A Single Day Of Display, K. R. Lybarger, E. S. Beyer, K. J. Farmer, L. A. Egger, L. N. Drey, J. L. Vipham, M. D. Zumbaugh, M. D. Chao, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:This study utilized a simulated retail display to investigate the impact of ground beef color and discoloration on consumer purchase intent, while identifying the best objective measurements to predict consumer preferences of ground beef on the same day of retail display.

Study Description:For this study, 180 1-lb 80% lean/20% fat ground beef loaves were assigned to a specific day of retail display (day 0–9). Consumers (n= 318) and trained descriptive panelists assessed ground beef samples, with a single day of display evaluated per consumer group. Spectral data andL*(lightness),a* (redness), andb* (yellowness) …

Consumer Sensory Evaluation Of Ground Beef And Plant-Based Ground Beef Alternatives Used In A Taco Application, L. A. Egger, K. J. Farmer, E. S. Beyer, K. R. Lybarger, J. L. Vipham, M. D. Zumbaugh, M. D. Chao, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to evaluate consumer preferences for palatability traits and consumer acceptability of three plant-based protein alternatives and ground beef in a taco application.

Study Description:Three commercially available plant-based ground beef alternative (GBA) treatments (n = 20) were selected based upon industry prevalence. The GBAs’ were identified as the most popular in the marketing sectors of foodservice (FGBA), retail (RGBA), and traditional (TGBA). One ground beef (80% lean; 20% fat) treatment (n = 20) was selected. Samples were crumbled into a skillet and cooked to a surface temperature of 180°F. Following cooking, a generic …

Impact Of Disclosing Labeling Information On Consumer Sensory Evaluation Of Ground Beef From A Similar Source, K. M. Harr, E. S. Beyer, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the effect of providing labeling information prior to evaluation on consumers’ palatability ratings of ground beef from a similar source.

Study Description:Ground beef (80% lean/20% fat) from a similar source was obtained and fabricated into 0.25 lb patties. Patties were fed to consumers who evaluated each sample for different palatability traits. Consumers (n = 105) were informed about the labeling information of each sample prior to evaluation. Labels utilized: all natural, animal raised without added antibiotics (WA), animal raised without added hormones (WH), fresh never frozen (FNF), grass-fed, locally sourced, …

Changes In The Perception Of Ground Beef Quality As A Result Of Primal Labeling, L. A. Egger, K. M. Harr, E. S. Beyer, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the effect of providing primal source information to consumers prior to consumption on palatability ratings of ground beef from the same source.

Study Description:Ground beef chubs that were 80% lean and 20% fat (n = 15) were used for testing. Samples were served to consumers as 0.25 lb patties that were cooked internally to 160°F. Consumers were asked to evaluate and assess different palatability traits and evaluated samples identified as ground chuck, ground round, ground sirloin, and store ground along with a sample that offered no information.

Bottom Line:Based …

Consumer Sensory Evaluation Of Plant-Based Ground Beef Alternatives In Comparison To Ground Beef Of Various Fat Percentages, S. G. Davis, K. M. Harr, S. B. Bigger, D. U. Thomson, M. D. Chao, J. L. Vipham, M. D. Apley, D. A. Blasi, S. M. Ensley, M. D. Haub, M. D. Miesner, A. J. Tarpoff, K C. Olson, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine if current plant-based protein ground beef alternatives offer similar palatability characteristics to ground beef patties of varying fat percentages.

Study Description:Fifteen different production lots (n= 15/fat level) of 3 lb ground beef chubs of three different fat levels (10%, 20%, and 30%) were collected from retail markets in the Manhattan, KS, area. Additionally, alternative products including a soy and potato protein-based foodservice ground beef alternative, a pea protein-based retail ground beef alternative, and a traditional soy protein-based ground beef alternative, (n = 15 production lots/product) currently available through commercial …

Sensory Evaluation From Asian Consumers Of Six Different Beef Shank Cuts, W. Wu, E. A. Rice, B. A. Olson, T. G. O'Quinn, T. A. Houser, E. A. Boyle, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to evaluate factors affecting Asian consumers’ purchasing decisions and eating preferences of six different beef shank cuts.

Study Description:Six different beef shank cuts, three from the forequarter [biceps brachii (shank A); a combination of deep digital flexor and flexor digitorum superficialis (shank B); extensor carpi radialis (shank C)], and three from the hindquarter [flexor digitorum superficialis (shank D); deep digital flexor (shank E); and a combination of long digital extensor, medial digital extensor and peroneus tertius (shank F)] were collected from 12 U.S. Department of Agriculture Low Choice beef carcasses. …

Quality Grade Has No Effect On Top Sirloin Steaks Cooked To Multiple Degrees Of Doneness, B. A. Olson, E. A. Rice, J. M. Gonzalez, J. L. Vipham, M. D. Chao, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to evaluate the effect of cooking top sirloin steaks from four quality grades to multiple degrees of doneness (rare, medium, well-done) on beef palatability traits.

Study Description:Beef top sirloin butts (n = 60; 15/quality grade) from four U.S. Department of Agriculture quality grades [Prime, Top Choice (Modest and Moderate marbling), Low Choice, and Select] were selected from a Midwest beef processor. Top butts were transported to the Kansas State University Meat Laboratory, fabricated into 1-in steaks, vacuum packaged, and aged for 28 days at 39.2°F. Following aging, steaks were frozen …

Consumer Evaluation Of The Degree Of Doneness Of Beef Strip Loin Steaks Cooked To Six End-Point Temperatures, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to assess consumers’ degree of doneness practices in addition to their ability to identify beef steak degrees of doneness.

Study Description:Beef strip loins (n = 24) from 12 animals representing five quality treatments [Prime, Top Choice, Low Choice, Select, and Select Enhanced (108%)] were collected. Steaks were cooked to an end-point temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Cooked steaks were cut in half, perpendicular to the long axis of the steak, and photographs were taken immediately on the internal face …

Visual Degree Of Doneness Has An Impact On Palatability Ratings Of Consumers Who Had Differing Degree Of Doneness Preferences, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the impact of feeding consumers of varying degree of doneness preferences steaks cooked to multiple degrees of doneness on their perceptions of beef palatability.

Study Description:Paired Low Choice frozen steaks from the posterior half of the strip loin were randomly assigned a degree of doneness of rare (140°F), medium-rare (145°F), medium (160°F), medium-well (165°F), or well-done (170°F). Consumer panelists, prescreened to participate in panels based on their degree of doneness preference, were served steak samples cooked to each of the five degrees of doneness under low-intensity red incandescent …