title: Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles.
abstract: The aim of the study was to analyse the attributes influencing consumer perception of grilled beef steaks. The objects were 30 carcasses out of which eight cuts were obtained (2100 single samples were prepared). A total of 350 consumers were asked to rate the meat samples (6 samples for each consumer) by assessing: tenderness, juiciness, flavour, overall acceptability and satisfaction. The MQ4, which is a combination of consumer rates for tenderness, juiciness, flavour and overall acceptability that is transformed into a single parameter with greater discriminatory ability, was calculated using linear discriminate analysis. The tenderloin was the cut that had the highest ratings for all attributes, however, tenderness, juiciness, MQ4 and consumer satisfaction evaluated for oyster blade were not significantly different from tenderloin. The results of this study indicated that consumer preferences regarding grilled steak were not influenced by fat class, conformation rib fat thickness and ossification score of the carcasses but only by the type of meat cuts.
authors.affiliation: Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland.
authors.forename: Dominika
authors.identifier: 0000-0002-0784-3604
authors.initials: D
authors.lastname: Guzek
authors.affiliation: Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland.
authors.forename: Dominika
authors.identifier: 0000-0001-8588-7357
authors.initials: D
authors.lastname: Głąbska
authors.affiliation: Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland.
authors.forename: Krystyna
authors.initials: K
authors.lastname: Gutkowska
authors.affiliation: Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Wierzbicka
keywords: Beef; Consumer analysis; Cut; Grill; Quality score