Huffman K L, Miller M F, Hoover L C, Wu C K, Brittin H C, Ramsey C B
Department of Animal Science and Food Technology, Texas Tech University, Lubbock 79409, USA.
J Anim Sci. 1996 Jan;74(1):91-7. doi: 10.2527/1996.74191x.
Loin steaks were eaten by 67 consumers over a 15-wk period (n = 739 consumer observations) to determine the consumer acceptability of beef tenderness in the home and a "white table cloth" restaurant. Steaks were rated for tenderness, juiciness, flavor, and overall palatability on an 8-point scale. The acceptability levels for tenderness were established based on Warner-Bratzler shear (WBS) force values, tenderness ratings, and a chisquare analysis of the judgment of tenderness and overall acceptability by the same consumers in both the home and restaurant. Results based only on observations from consumers in Lubbock, TX indicated that the beef industry should target production of beef steaks that have a Warner-Bratzler shear force value of 4.1 kg or less to ensure high levels (98%) of consumer acceptability. Results suggest that an acceptable level of beef tenderness for consumers can be determined and WBS values can be used as criteria for determining which steaks will be considered acceptably tender to consumers before distribution to retail outlets. The beef industry needs to conduct a nationwide research study to determine whether the results from this study will apply to all U.S. beef consumers.
在15周的时间里，67名消费者食用了里脊牛排（共739次消费者观察记录），以确定家庭和“高档”餐厅中牛肉嫩度的消费者接受度。牛排的嫩度、多汁性、风味和总体适口性按照8分制进行评分。嫩度的可接受水平是根据沃纳-布拉茨勒剪切力（WBS）值、嫩度评分以及对同一消费者在家庭和餐厅中对嫩度和总体可接受性判断的卡方分析确定的。仅基于得克萨斯州拉伯克市消费者的观察结果表明，牛肉行业应将目标设定为生产沃纳-布拉茨勒剪切力值为4.1千克或更低的牛排，以确保较高水平（98%）的消费者接受度。结果表明，可以确定消费者可接受的牛肉嫩度水平，并且WBS值可作为在牛排分销到零售店之前确定哪些牛排对消费者而言嫩度可接受的标准。牛肉行业需要开展一项全国性的研究，以确定本研究的结果是否适用于所有美国牛肉消费者。
