title: Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts.
abstract: The objectives of this study were to educate consumers about value-added beef cuts and evaluate their palatability responses of a value cut and three traditional cuts. Three hundred and twenty-two individuals participated in the beef value cut education seminar series presented by trained beef industry educators. Seminar participants evaluated tenderness, juiciness, flavor, and overall like of four samples, bottom round, top sirloin, ribeye, and a value cut (Delmonico or Denver), on a 9-point scale. The ribeye and the value cut were found to be similar in all four attributes and differed from the top sirloin and bottom round. Correlations and regression analysis found that flavor was the largest influencing factor for overall like for the ribeye, value cut, and top sirloin. The value cut is comparable to the ribeye and can be a less expensive replacement.
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Department 7630, PO Box 6050, Fargo, ND 58108-6050, USA. Electronic address: ashley.lepper@ndsu.edu.
authors.forename: A N
authors.initials: AN
authors.lastname: Lepper-Blilie
authors.forename: E P
authors.initials: EP
authors.lastname: Berg
authors.forename: A J
authors.initials: AJ
authors.lastname: Germolus
authors.forename: D S
authors.initials: DS
authors.lastname: Buchanan
authors.forename: P T
authors.initials: PT
authors.lastname: Berg
mesh_terms: D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D006801:Humans; D008460:Meat; D012044:Regression Analysis; D013649:Taste; D014481:United States; D016885:United States Department of Agriculture
keywords: Consumer; Palatability; Value cut