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Palatability Of Ground Beef Increases When Brand Is Disclosed In Consumer Testing, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn
Palatability Of Ground Beef Increases When Brand Is Disclosed In Consumer Testing, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Of the beef products on the market, ground beef is one of the least expensive and most universal. Ground beef represents the largest volume of protein served in the foodservice industry, at 64%, and is the most popular beef item for consumers when preparing meals in their home (NCBA, 2012). To date, little research has evaluated ground beef palatability despite representing a large sector of the beef market. All ground beef is not the same to consumers. Ground beef from branded beef programs, higher lean points, and primal-specific blends are traditionally sold at retail for higher prices. Branding is used …
Enhancement Increases Consumer Acceptability Of Beef Strip Loin Steaks, K. R. Vierck, K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, J. A. Unruh, E. A. Boyle, T. G. O'Quinn
Enhancement Increases Consumer Acceptability Of Beef Strip Loin Steaks, K. R. Vierck, K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, J. A. Unruh, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Juiciness, tenderness, and flavor have been well documented as the primary drivers for beef eating satisfaction and are large contributors to consumer purchasing decisions. Increased marbling, and therefore increased quality grade, in beef products has been the industry tool for predicting eating experience. In order to increase consumer eating satisfaction, the pork industry has implemented widespread use of enhancement technology in fresh pork products to allow products to remain juicy and tender, despite potential overcooking. Using this enhancement technology in the beef industry could allow lower quality beef (USDA Select and lower) to provide better eating experiences for consumers. A …
Does Knowing Brand Or Usda Grade Of Beef Strip Steaks Affect Palatability For Consumers?, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn
Does Knowing Brand Or Usda Grade Of Beef Strip Steaks Affect Palatability For Consumers?, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
In consumers’ eyes, not all beef is considered equal. In addition to USDA quality grades, close to 150 branded beef programs are approved for the segregation and marketing of beef products (USDA, 2015). This large number of product categories allows consumers to have a choice in the products they purchase. Blind sensory panel testing of beef, where consumers are not shown the brand or information about a product, has been used for many years. While important to determine palatability characteristics of beef when evaluated blind, consumers do not select, purchase, and consume beef without additional product information. Evidence suggests that …
The Effect Of Enhancement On Trained Panel Beef Palatability Scores Is Dependent Upon Usda Quality Grade, K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn
The Effect Of Enhancement On Trained Panel Beef Palatability Scores Is Dependent Upon Usda Quality Grade, K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Quality grades are used to determine beef value. The U.S. Department of Agriculture grading system categorizes beef into levels of eating satisfaction with the highest being Prime and decreases until reaching the Canner quality grade. Currently the premium of Prime graded carcasses over Select is $16.73 (USDA, 2015). Traditionally, USDA Select cuts are known to have lower palatability ratings for juiciness, tenderness, and overall liking. Select steaks also fail to meet consumer eating expectations more than 33% of the time (Corbin, 2015). This failure rate represents a large cost for the industry. Product enhancement utilizing a water, salt, and phosphate …