Department of Animal Sciences, North Dakota State University, NDSU Department 7630, PO Box 6050, Fargo, ND 58108-6050, USA.
Meat Sci. 2014 Jan;96(1):419-22. doi: 10.1016/j.meatsci.2013.08.002. Epub 2013 Aug 8.
The objectives of this study were to educate consumers about value-added beef cuts and evaluate their palatability responses of a value cut and three traditional cuts. Three hundred and twenty-two individuals participated in the beef value cut education seminar series presented by trained beef industry educators. Seminar participants evaluated tenderness, juiciness, flavor, and overall like of four samples, bottom round, top sirloin, ribeye, and a value cut (Delmonico or Denver), on a 9-point scale. The ribeye and the value cut were found to be similar in all four attributes and differed from the top sirloin and bottom round. Correlations and regression analysis found that flavor was the largest influencing factor for overall like for the ribeye, value cut, and top sirloin. The value cut is comparable to the ribeye and can be a less expensive replacement.
本研究的目的是教育消费者了解增值牛肉切块，并评估他们对一种增值切块和三种传统切块的口感反应。322 人参加了由经过培训的牛肉行业教育者举办的牛肉增值切块教育研讨会系列。研讨会参与者使用 9 分制评估了四个样本的嫩度、多汁性、风味和整体喜好，四个样本分别为牛后腿肉、上腰肉牛排、肉眼牛排和增值切块（Delmonico 或 Denver）。研究发现，肉眼牛排和增值切块在所有四个属性上都相似，与上腰肉牛排和牛后腿肉不同。相关性和回归分析发现，对于肉眼牛排、增值切块和上腰肉牛排，风味是整体喜好的最大影响因素。增值切块与肉眼牛排相当，是一种更便宜的替代品。
