The effect of branding on consumer palatability ratings of beef strip loin steaks1,2

Wilfong, A. K.; McKillip, K. V.; Gonzalez, J. M.; Houser, T. A.; Unruh, John A.; Boyle, Elizabeth A. E.; O’Quinn, T. G.

doi:10.2527/jas.2016-0893

Cited by 20 publications

(14 citation statements)

References 29 publications

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“…Similar to the current study, disclosing brand and product information has been reported to have an effect on many other products when evaluated by consumers. A recent study reported that CAB and "Angus" branding resulted in increased consumer ratings (10-16%) for beef strip loin steaks (Wilfong et al, 2016). The same study found that USDA Choice and Select branding had no effect on eating quality and, much like the current study, provided evidence that branding alone does not benefit beef eating quality, only branding with brands consumers view as high quality (Wilfong et al, 2016).…”

Section: Effect Of Branding On Consumer Palatability Ratings Of Grounsupporting

confidence: 62%

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties1,2,3

Wilfong

McKillip

Gonzalez

et al. 2016

Journal of Animal Science

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Section: Effect Of Branding On Consumer Palatability Ratings Of Grounsupporting

confidence: 62%

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties1,2,3

Wilfong

McKillip

Gonzalez

et al. 2016

Journal of Animal Science

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“…In our study, consumers rated Low Choice steaks higher for tenderness, flavor liking, and overall liking than Select steaks, yet Select steaks were similar to Top Choice steaks for both tenderness and overall liking. Other authors have reported similar results, with steaks with Modest and Moderate marbling found similar to steaks with Slight marbling for tenderness and overall liking (Savell et al, 1987;Wilfong et al, 2016). Consumers in the current study also rated a higher percentage of Select samples as acceptable for each palatability trait (> 81%) than has typically been reported by other authors (61 to 80%; O'Quinn et al, 2012;Corbin et al, 2015;Lucherk et al, 2016).…”

Section: Quality Gradecontrasting

confidence: 34%

“…These reports included beef that had an average WBSF of >3.1 kg, even in the Moderate marbling category, and thus typically reported differences in tenderness of > 0.5 kg between steaks with Moderate and Slight marbling, which is higher than the 0.38 kg observed in the current study on beef that was much more tender. More contemporary reports on tender beef more similar to the tenderness level of samples in the current study have reported no difference in WBSF between Select and Top Choice samples (Savell et al, 2016;Wilfong et al, 2016).…”

Section: Quality Gradementioning

confidence: 86%

Meat Science Lexicon

Seman

Boler

Carr

et al. 2018

Meat and Muscle Biology

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Abstract:The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades. Beef strip loins (n = 117) were selected from 3 quality grades [Top Choice (Modest 00 -Moderate 100 marbling), Low Choice (Small 00 -Small 100 marbling), and Select (Slight 00 -Slight 100 marbling)] to equally represent three different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no quality grade × texture interactions (P > 0.05) for all of the traits evaluated. Consumers (n = 104) rated all marbling texture groups similar (P > 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P > 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P > 0.05) among marbling texture groups for visual desirability or likelihood to purchase. However, trained sensory panelists rated coarse marbled steaks higher (P < 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness, as well as higher (P < 0.05) for initial juiciness than medium textured steaks. There were no differences (P > 0.05) among marbling texture groups for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. Low Choice steaks were rated higher (P < 0.05) than Select steaks by consumers for tenderness, flavor liking, and overall liking, but similar (P > 0.05) to Top Choice. Results from this study indicate marbling texture had no impact on consumer evaluations of eating quality and only minimal effects on trained sensory panel palatability ratings and therefore provides no palatability-based evidence for the exclusion of coarse marbled carcasses from current and future branded beef programs.

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“…Supporting the current observation, a previous consumer perception survey in Italy also reported higher preferences of potential purchase for dry-aged pork loins, further indicating the change in interest among pork consumers [60]. Additionally, similar shifts showing an increased focus in flavor by the consumers have also been repeatedly reported in beef products [61][62][63][64], demonstrating a general increase in flavor interest by the consumers.…”

Section: Demographic and Survey Datasupporting

confidence: 87%

Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

Setyabrata

Wagner

Cooper

et al. 2021

Foods

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This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.

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The effect of branding on consumer palatability ratings of beef strip loin steaks1,2

Cited by 20 publications

References 29 publications

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties1,2,3

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties1,2,3

Meat Science Lexicon

Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

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