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Consumer Acceptance of Steaks and Roasts from Charolais Crossbred Bulls and Steers
Author(s) -
GRIFFIN C. L.,
STIFFLER D. M.,
SMITH G. C.,
SAVELL J. W.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13301.x
Subject(s) - loin , tenderness , crossbreed , feedlot , zoology , biology
Forty‐eight Charolais bulls (n=24) and steers (n=24) were commercially fed, slaughtered and subprimals were distributed to three retail stores. Consumers were able to detect differences in tenderness for steaks from the rib, loin and top sirloin of bulls and steers, but not for steaks or roasts from the round (except for the eye of round steak) and chuck of bulls and steers. However, 91.7% and 86.8% of the consumers of steaks from steers and bulls, respectively, indicated that they would purchase similar steaks again while 92.3% and 93.2% of the consumers of roasts indicated they would purchase similar roasts from steers and bulls, respectively.