title: Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.
abstract: The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top sirloin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top sirloin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Top sirloin steaks, regardless of city, were consistently cooked to well done or higher degrees of doneness. Dry-heat methods such as outdoor grilling, broiling, and indoor grilling were the most frequent cooking methods used. Four significant interactions existed for OLIKE: USDA quality grade x cooking method (P = .02), city x cooking method (P = .0001), city x degree of doneness (P = .01), and cooking method x degree of doneness (P = .009). Greater differences were found between cooking methods within USDA quality grade than between USDA quality grades within cooking method. Consumers in Houston rated steaks cooked by outdoor grilling higher than those from the other cities, and steaks cooked by indoor grilling were rated the highest among all cooking methods by consumers in Chicago. In Chicago, steaks cooked to more advanced degrees of doneness tended to receive higher ratings, but few differences between degrees of doneness in the other three cities were detected. For outdoor grilling, broiling, and pan-frying, the trend was for OLIKE ratings to decline as degree of doneness increased. The lowest customer satisfaction ratings tended to be given to top sirloin steaks cooked to more advanced degrees of doneness, and consumers most frequently cooked steaks to at least the well done stage. Consumer information programs or the development of postmortem techniques that would ensure acceptable palatability of top sirloin steaks may need to be developed.
authors.affiliation: Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471, USA. j-savell@tamu.edu
authors.forename: J W
authors.initials: JW
authors.lastname: Savell
authors.forename: C L
authors.initials: CL
authors.lastname: Lorenzen
authors.forename: T R
authors.initials: TR
authors.lastname: Neely
authors.forename: R K
authors.initials: RK
authors.lastname: Miller
authors.forename: J D
authors.initials: JD
authors.lastname: Tatum
authors.forename: J W
authors.initials: JW
authors.lastname: Wise
authors.forename: J F
authors.initials: JF
authors.lastname: Taylor
authors.forename: M J
authors.initials: MJ
authors.lastname: Buyck
authors.forename: J O
authors.initials: JO
authors.lastname: Reagan
mesh_terms: D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods*; D006801:Humans; D008461:Meat Products / Q000592:standards*; D011795:Surveys and Questionnaires; D014481:United States; D016885:United States Department of Agriculture