Determination of the consumer threshold for beef tenderness

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Title: Determination of the consumer threshold for beef tenderness
Author: Guerra, Andrew L.
Abstract: Steaks from the rib , loin and round of six beef sides varying in marbling and maturity were used to determine the consumer threshold for tendemess . The 1 .3 -cm thick , square portions averaged 227 g in weight . The 70 consumer panelists were Texas Tech University employees who cooked the steaks with dry heat to a medium doneness (70®C ) and rated them on an 8 -point scale for tenderness . A trained panel also rated the steaks . Warner -Bratzler shear (WBS ) values were taken on three 1 .3 -cm cores . Consumers found ribeye steaks acceptably tender if the WBS value <2 .2 kg , with 85 % scoring the steaks at least "slightly tender" ; 70 % of the consuroers scored these steaks 6 , 7 and 8 (at least "moderately tender** ) . A threshold for tenderness was not found for the loin strip steaks . For top round steaks , 47 % of the consuroers assigned scores >5 . At this threshold , the WBS value was <2 .6 kg .
URI: http : / /hdl .handle .net /2346 /8636
Date: 1992-12


Guerra, Andrew L. Determination of the consumer threshold for beef tenderness. Master's thesis, Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /8636 .

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