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Kansas Agricultural Experiment Station Research Reports

2017

Animal Sciences

Consumer

Articles 1 - 3 of 3

Full-Text Articles in Life Sciences

Tenderness, Juiciness, And Flavor Contribute To The Overall Consumer Beef Eating Experience, L. N. Drey, T. G. O'Quinn Jan 2017

Tenderness, Juiciness, And Flavor Contribute To The Overall Consumer Beef Eating Experience, L. N. Drey, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Overall beef palatability can be attributed to three primary traits, tenderness, juiciness, and flavor, as well as the interaction among these traits (Smith and Carpenter, 1974). Multiple authors have worked to identify which of these palatability traits contributes the most to overall eating satisfaction and have historically identified tenderness as the most important palatability trait (Savell et al., 1987; Miller et al., 1995a; Savell et al., 1999; Egan et al., 2001). Overall eating quality of beef steaks may excel at one or even two of these traits, yet fail to meet consumer eating expectations due to the unsatisfactory level of ...


Marbling Texture Does Not Affect Consumer Preference Of Beef Strip Loin Steaks, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn Jan 2017

Marbling Texture Does Not Affect Consumer Preference Of Beef Strip Loin Steaks, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long been associated with beef palatability and eating experience. Marbling score and maturity are the two major components of USDA quality grade. Traditionally, marbling texture has not been considered a factor of marbling score; however, there are often discernments at both the packer and retail level, as more than 75% of branded beef programs supervised by USDA-AMS have a specification of fine or medium textured marbling (USDA, 2015). Additionally, in some cases, fine and medium textured steaks are graded higher than their coarse counterparts, which ...


Angus Ground Beef Has Higher Overall Consumer Acceptability Than Grass-Fed Ground Beef, F. Najar, E. A. Boyle, T. G. O'Quinn, R. Danler, S. Stroda, L. N. Drey, K. R. Vierck, G. D. Mccoy Jan 2017

Angus Ground Beef Has Higher Overall Consumer Acceptability Than Grass-Fed Ground Beef, F. Najar, E. A. Boyle, T. G. O'Quinn, R. Danler, S. Stroda, L. N. Drey, K. R. Vierck, G. D. Mccoy

Kansas Agricultural Experiment Station Research Reports

Ground beef is considered one of the major sources of animal protein in the U.S., accounting for approximately 40% of beef consumption per capita (USDA, 2011). Consumers’ concern about animal welfare, sustainable production, and low fat products has influenced purchasing decisions, resulting in an increased demand for grass-fed ground beef (U.S. Department of Agriculture, Agricultural Marketing Service, 2007). Grass-fed cattle are fed natural based forages or grass-hay, thus resulting in a higher deposition of omega-3 fatty acids in meat. Meat from grain-fed cattle has a lower omega-3 content due to the saturated and monounsaturated fatty acid profile found ...