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Teachin Consumer Selection of Market Quality Beef by Observable Characteristics
Author(s) -
Halvorson Dorothy,
Jacobson Marion
Publication year - 1977
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x7700500306
Subject(s) - tenderness , quality (philosophy) , marbled meat , food science , mathematics , flavor , presentation (obstetrics) , raw material , biology , medicine , zoology , surgery , ecology , philosophy , epistemology
Selection of beef is a constant concern to consumers. To meet the need of young or inex perienced consumers, a slide‐tape presentation for identification of beef quality was devel oped. This presentation consists of 30 slides with a synchronized explanatory tape that was tested for the value of its content as well as its effectiveness as a teaching tool. The devel opment of a slide‐tape presentation has come through a series of five tests. The historical development of the tests is discussed and the results of the fifth test analyzed. The tests involved 89 panelists, all but six of whom were students. Panelists scored the characteristics of raw and cooked beef. The characteristics of raw beef that were scored are fiber size, visible connective tissue, firmness to touch, and degree of marbling. The raw beef muscle samples were evaluated on score cards, after which each was cooked on a hot grill at 191°C. Each panelist then scored the cooked sample for flavor, tenderness, juiciness, and overall quality. Correlations were calculated to determine significant relationships between characteristics of the raw and the cooked meat as well as overall quality for each muscle. These values were calculated for sensory panels 1 and3 to determine thevalue of instruction in panel 2. On the basis of the evaluations before and after the slide tape presentation, it was determined that instruction did enable consumers to score more accurately characteristics of raw beef in relation to the characteristics of cooked beef. The authors believe that the consumers could use the information from this educational tool in choosing meat at the supermarket.