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Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks

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dc.contributor.authorShubert, Danielle Marie, author
dc.contributor.authorWoerner, Dale R., advisor
dc.contributor.authorBelk, Keith E., committee member
dc.contributor.authorTatum, J. Daryl, committee member
dc.contributor.authorDelmore, Robert J., committee member
dc.contributor.authorHess, Ann, committee member
dc.date.accessioned2016-07-13T14:50:20Z
dc.date.available2016-07-13T14:50:20Z
dc.date.issued2016
dc.description.abstractThe objective of this study was to quantify consumer preferences for steak thickness and cookery method. Paired strip loins from 38 carcasses with Small marbling scores were obtained from a commercial packing facility. Each strip loin was cut into 2 sections (4 sections per carcass) and each section was randomly assigned to 1 of 4 cookery methods (COOK): 1) grill (GRILL); 2) grill mark then finish in a steam oven (MARK+FINISH); 3) par cook in a steam oven then mark on a grill (PAR+MARK); 4) broil (BROIL). Each section was vacuum-sealed and aged at 2oC for 21 days before being frozen. After freezing, three sets of paired steaks were cut from each section representing three steak thickness treatments (THICK): 1) 1.9-cm; 2) 2.5-cm; 3) 3.8-cm. For each cookery method and steak thickness combination pair, a single steak was designated for evaluation by a consumer panel while the other steak was assigned to objective testing for measures of tenderness, cook loss, and visual appearance. Known beef consumers (N = 307) evaluated each of the 12 treatment combinations of thickness and cookery method for tenderness, juiciness, flavor desirability and overall desirability using a 15-cm unstructured line scale. A significant COOK x THICK interaction (P < 0.05) affected consumer panel ratings for tenderness, juiciness, and overall desirability. As a main effect, COOK influenced (P = 0.0005) consumer ratings for flavor desirability; however, inconsistencies between the present and previous studies suggest that consumer-rated flavor desirability may have been affected more heavily by tenderness, and juiciness in what is termed a “halo effect” than by actual differences in flavor due to cookery method. The BROIL, 1.9-cm thick steaks were more desirable than 2.5 and 3.8-cm BROIL steaks as rated by consumers for overall desirability, tenderness, and juiciness, and were more tender as evaluated using WBSF and SSF (P < 0.5). The GRILL method was among the most highly rated for consumer overall desirability, and no significant difference was found existed between THICK treatments. Consumer overall desirability ratings, consumer tenderness ratings and SSF values for the PAR+MARK cookery method had, more desirable values for 3.8-cm thick steaks compared to 1.9 and 2.5-cm thick steaks. The MARK+COOK method was rated the highest for consumer overall desirability, tenderness, juiciness, and had the lowest SSF and WBSF values (P < 0.5). The MARK+COOK method was the most likely to offer consumers a desirable eating experience at steak thicknesses of 2.5 and 3.8-cm thick. The PAR+MARK method was more likely to result in a more positive eating experience as steaks were cut thicker (3.8-cm) as demonstrated by consumer ratings for overall desirability. The GRILL method had the least amount of variation in consumer ratings for overall desirability between steak thicknesses for positive eating experience. Cookery method and steak thickness should be chosen in the correct combination in order to deliver consumers with a positive eating experience in food service industry.
dc.format.mediumborn digital
dc.format.mediummasters theses
dc.identifierShubert_colostate_0053N_13516.pdf
dc.identifier.urihttp://hdl.handle.net/10217/173498
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartof2000-2019
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectpalatability
dc.subjecttenderness
dc.subjectsteak thickness
dc.subjectcookery method
dc.titleDiscovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks
dc.typeText
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineAnimal Sciences
thesis.degree.grantorColorado State University
thesis.degree.levelMasters
thesis.degree.nameMaster of Science (M.S.)

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