Results of Consumer Preference Studies

Brady, D. E.

doi:10.2527/jas1957.161233x

Cited by 11 publications

(9 citation statements)

References 2 publications

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“…However, the consumer preference research was based on local consumer preferences, and consumers rated acceptance based on preference for one cut versus another. Brady addressed the influence of education level and income on consumer preferences. Early research, although limited, established that fatness or marbling related to consumer perception of beef eating quality.…”

Section: Current State Of Beef Sensory Researchmentioning

confidence: 99%

“…Early research, although limited, established that fatness or marbling related to consumer perception of beef eating quality. Brady also stated that much of the consumer preference information had been inferred from laboratory panels or trained sensory panels, with the implication that if consumers disagreed, it was because they were ignorant or misinformed. He further justified the need to conduct consumer research to understand the linkage between consumer research and trained sensory or laboratory research.…”

Section: Current State Of Beef Sensory Researchmentioning

confidence: 99%

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Beef flavor: a review from chemistry to consumer

2015

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This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness.

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Section: Current State Of Beef Sensory Researchmentioning

confidence: 99%

Section: Current State Of Beef Sensory Researchmentioning

confidence: 99%

Beef flavor: a review from chemistry to consumer

2015

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“…Respondents in all age groups ranked tenderness and flavour as the most important attributes t o the acceptability of beef after purchase, but both colour and lean-tofat ratio were relatively important criteria to the acceptability of beef by older respondents (50 years and over). Since tenderness was ranked the highest in importance to consumer acceptability of beef steak and roast purchases, followed by flavour (Table 7), the present study lends support to various other reports that tenderness was the main determinant of eating satisfaction and thereby the major problem associated with the acceptability of beef purchases (Rhodes er al., 1964; Brady, 1957;Brayshaw, Carpenter & Perkins, 1967) followed by flavour (Lasley et al, 1955;Riordin, 1974).…”

Section: Resultsmentioning

confidence: 99%

Factors Affecting Consumer Selection and Acceptability of Beef in Central Alberta

Jeremiah

1981

Journal of Consumer Studies & Home Economics

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Beef, pork, poultry, and fish were relatively widely consumed, while lamb and veal were consumed on a regular basis by a relatively small proportion of the respondents in this investigation. Pork was more widely consumed by younger respondents (under 50 years), while a large proportion of older respondents regularly consumed lamb and veal. Number of per capita servings of most kinds of meat and of beef steaks and roasts appeared to increase with age of adult household members. Older respondents (over 50 years) consumed more per capita servings of the higher priced beef cuts, but similar amounts of the cheaper beef cuts. A larger proportion of younger respondents (under 35 years) either did not know or failed to ascertain the grade of beef regularly purchased, while a larger proportion of the older respondents (over 35 years) believed they were purchasing steer beef in preference to heifer beef. Colour, price and lean‐to‐fat ratio were the most widely used criteria for selection of steak and roast purchases, but colour and price were not as widely considered by respondents in the mid‐age groups (25–50 years). Marbling increased in importance as a selection criterion with age of respondent. Respondents in the mid‐age groups considered grade and butcher recommendations most often when selecting beef purchases. Respondents in all age groups considered tenderness and flavour most important to the acceptability of steaks and roasts, after purchase, but colour and lean‐to‐fat ratio were also relatively important to older respondents (over 50 years). Documentation of consumption patterns, selection criteria, and factors contributing to acceptability in various geographical areas is important, so that industry can modify production, processing, and handling practices to better satisfy consumer requirements and desires.

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“…Consumers have indicated that beef tenderness is important to steak quality and that they are willing to pay more for beef products that they know to be tender (Killinger et al, 2004). Most consumer dissatisfaction with beef relates to tenderness (Brady, 1957). In a study done by Barham et al (2003), steaks from implanted animals were rated lower for initial and sustained tenderness by a trained sensory panel.…”

Section: Tendernessmentioning

confidence: 99%

“…This may be explained by the fact that the connective tissue in young animals has less cross-bonding (Lawrie, 2006). Beef from older animals has a greater need for tenderizing procedures (Brady, 1957). Also, with increasing age the proportion of salt and acid-soluble collagens decreases in bovine muscle (Lawrie, 2006).…”

Section: Agementioning

confidence: 99%

The effects of functional oils on sensory attributes of beef ribeye steaks

Jedlicka

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KPH, or yield grade among treatments in the first year. In year two, yield grade was better (P<0.05) for ME when compared to EL, but no evidence of other differences were found. There was no evidence of differences in hot carcass weight, quality grade, ribeye area, backfat, or KPH between treatments in the second year. Sensory panel evaluations determined that juiciness, tenderness, and beef flavor were unaffected by treatments. There was no off flavor found for treatments C and EL. A small off flavor was found in treatments M, ME, and EH; however, there was no evidence of a difference among treatments for off flavor. Results of this study indicate that steer calves provided functional oils in their diet produce carcasses with acceptable yield and quality grades and that the eating qualities of the meat will be equally as good as cattle provided monensin or no monensin in their diet.

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Results of Consumer Preference Studies

Cited by 11 publications

References 2 publications

Beef flavor: a review from chemistry to consumer

Beef flavor: a review from chemistry to consumer

Factors Affecting Consumer Selection and Acceptability of Beef in Central Alberta

The effects of functional oils on sensory attributes of beef ribeye steaks

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