Premium
EVALUATION OF RANGE‐GRAZED AND CONCENTRATE‐FEDBEEF BY A TRAINED SENSORY PANEL, A HOUSEHOLD PANEL AND A LABORATORY TEST MARKET GROUP
Author(s) -
MEDEIROS L.C.,
FIELD R.A.,
MENKHAUS D.J.,
RUSSELL W.C.
Publication year - 1987
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1987.tb00421.x
Subject(s) - palatability , grading (engineering) , food science , business , agricultural science , sensory system , zoology , biology , ecology , neuroscience
. A trained sensory panel and a household panel evaluated leaner range‐grazed and higher grading concentrate‐fed beef for sensory characteristics. The findings were compared to those from a laboratory test market study designed to determine the consumer appeal of branded range‐grazed beef when compared to concentrate‐fed beef. Broiled steaks from concentrate‐fed steers were scored more flavorful, more tender, more juicy and more desirable overall than those from range‐grazed steers by the trained sensory panel and by the household panel. In the laboratory test market study steaks from range‐grazed steers were nearly equal in acceptance to those from concentrate‐fed steers because consumers, although accustomed to concentrate‐fed beef in their marketplace, compromised palatability for meat they perceived to be leaner and more healthful.