| Abstract: | Previous studies of the acceptability of bull beef have relied on laboratory panel or mechanical tests. This study extends the assessment to a consumer panel who cooked and ate the conventionally prepared steaks in their own homes. The test showed consumers to distinguish bull steaks as leaner than steer steaks but not to discriminate on overall appearance. When it came to eating, however, bull steaks were judged to take longer to brown and be less satisfactory in terms of flavour, juiciness, tenderness and overall eating quality. On tenderness 11% of the sample marked the bull steaks as ?well below average’?. These results are sufficiently clear to suggest the need for a test of their commercial impact. |
