Lorenzen C L, Neely T R, Miller R K, Tatum J D, Wise J W, Taylor J F, Buyck M J, Reagan J O, Savell J W
Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471, USA.
J Anim Sci. 1999 Mar;77(3):637-44. doi: 10.2527/1999.773637x.
The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top loin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top loin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Respondents in San Francisco and Philadelphia cooked their top loin steaks to lower degrees of doneness than those in Chicago and Houston. Outdoor grilling was the most common method of cookery for top loin steaks in all cities. Consumers had the highest preference for Top Choice steaks (P < .05) and the lowest preference for Low Select steaks (P < .05). Consumer OLIKE scores were the highest (P < .05) for steaks cooked to a medium rare or lesser degree of doneness. Consumers preferred (P < .05) medium and well done or more degrees of doneness over medium well. The interaction of city x cooking method was significant for all steak palatability attributes. The differences in consumer preparation techniques among cities present challenges for the beef industry to develop market-specific promotional campaigns.
本研究的目的是评估烹饪方法和熟度这些消费者可控因素对特级精选、低等级精选、高等级特选和低等级特选上腰部牛排的影响。在芝加哥、休斯顿、费城和旧金山进行了家庭产品测试。消费者（n = 2212）使用23分享乐主义量表对每块上腰部牛排的总体喜好度（OLIKE）、嫩度（TEND）、多汁性（JUIC）、风味满意度（DFLAV）和风味强度（IFLAV）进行评估。旧金山和费城的受访者将他们的上腰部牛排烹饪至比芝加哥和休斯顿的受访者更低的熟度。户外烧烤是所有城市中烹饪上腰部牛排最常见的方法。消费者对特级精选牛排的偏好最高（P < .05），对低等级特选牛排的偏好最低（P < .05）。对于烹饪至近三分熟或更低熟度的牛排，消费者的总体喜好度得分最高（P < .05）。与七分熟相比，消费者更喜欢（P < .05）五分熟、全熟或更高熟度。城市与烹饪方法之间的交互作用对所有牛排适口性属性均具有显著影响。城市间消费者烹饪技巧的差异给牛肉行业开展针对特定市场的促销活动带来了挑战。
