Life Sciences Commons^™

The Effect Of Increased Pork Hot Carcass Weights On Consumer Palatability Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

The objective of this study was to evaluate the effects of pork hot carcass weight on consumer palatability ratings of top loin chops. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: light weight group (less than 246.5 lb; LT), medium-light weight group (246.5 to 262.5 lb; MLT), medium-heavy weight group (262.5 to 276.5 lb; MHVY), and a heavy weight group (276.5 lb and greater; HVY). Instrumental color, visual color and marbling, and pH were taken for each loin prior to fabrication. Loins from all weight groups differed (P<0.05) in weight (LTP>0.05) were found for loin …

Consumer Juiciness Acceptability Supports The Beef Marbling Insurance Theory, L. N. Drey, K. R. Vierck, L. L. Prill, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. L. Vipham, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.

Study Description:Beef strip loins were collected to represent five quality treatments [Prime, Top choice, Low choice, Select, and Select enhanced; n = 12 pairs/quality grade] and fabricated to 1-in steaks. Steaks were cooked to one of six degrees of doneness: very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Consumers (n = 360) rated each steak for juiciness, tenderness, flavor, and overall liking on 100

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