Document Type
Thesis - University Access Only
Award Date
2004
Degree Name
Master of Science (MS)
Department / School
Animal Science
First Advisor
R. J. Maddock
Abstract
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. The SS had an overall WBS force mean of 5.43 kg (2.20 kg) with no tenderness difference (P < 0.05) among steak locations. The IF had an overall WBS force mean of 3.16 kg (1.01 kg) with no tenderness difference (P < 0.05) among steak locations. The SV had a mean WBS force value of 4.16 kg (1.27 kg) with significant tenderness variation among steak locations. Tendern·ess variations were dispersed throughout the SV in no particular pattern. The TB had a mean WBS force value of 4.12 kg ( 1.26 kg) with a significant tenderness variation among steak locations. The TB had lower (P
Library of Congress Subject Headings
Beef -- Sensory evaluation.
Meat cuts.
Consumer education.
Consumers' preferences.
Publisher
South Dakota State University
Recommended Citation
Searls, Gina, "Optimizing Consumer Acceptance of Beef Chuck Steaks Through Alternative Fabrication, Marketing, And Consumer Education" (2004). Electronic Theses and Dissertations. 1114.
https://openprairie.sdstate.edu/etd2/1114
Rights Statement
