Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education.

摘要

The objectives of this research were to: (1) evaluate intramuscular tenderness variation among beef chuck steaks and (2) consumer acceptance through different educational techniques. Ten infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV) muscles were obtained from USDA Choice boxed beef subprimals. Muscles were aged 14 days from box date, frozen, cut into 2.54-cm-thick steaks perpendicular to the long axis of the muscle, vacuum packaged, and stored at -22°C. Steaks were thawed at 1°C and broiled on electric broilers to an internal temperature of 71.1°C. A single peak Warner-Bratzler shear (WBS) force value was obtained for each core removed from a 2.54-cm by 2.54-cm-section parallel to the muscle fiber orientation. In-home consumer steak evaluations, followed by silent-type auctions were used to determine if given information about each steak would positively influence consumer satisfaction. (Abstract shortened by UMI.)