National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling |
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| Authors: | J.W. SAVELL R.E. BRANSON H.R. CROSS D.M. STIFFLER J.W. WISE D.B. GRIFFIN G.C. SMITH |
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| Affiliation: | Authors Savell, Cross, Griffin, and Smith are with the Meats and Muscle Biology Section, Dept. of Animal Science, Texas Agricultural Experiment Station, The Texas A&M University System, College Station, TX 77843. Author Branson is with the Texas Agricultural Market Research and Development Center, Dept. of Agricultural Economics, Texas Agricultural Experiment Station, College Station, TX 77843. Author Stiffler was with the Meats and Muscle Biology Section;present address: Alta Verde Beef Pack Ltd., P.O. Box 3100, Eagle Pass, TX 78853. Author Wise is with Meat Standardization and Review Branch, U.S. Dept. of Agriculture, Washington, DC 20250. |
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| Abstract: | Top loin steaks from strip loins selected from 700 beef carcasses representing seven degrees of marbling (Slightly Abundant through Traces) were randomly assigned to untrained consumers (n = 180 per city) in San Francisco, Philadelphia and Kansas City. Statistical analyses revealed a significant marbling level x city interaction. As marbling level decreased from Slightly Abundant to Traces, consumers in San Francisco and Kansas City gave consistently high ratings that were only slightly reduced as marbling was decreased. Consumers in Philadelphia rated steaks with high marbling the same as those from the other cities, but ratings were sharply reduced as marbling decreased. Separate markets might need to be identified to more effectively reflect differences in consumers’ tastes among and within geographic areas of the United States. |
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