DigitalCommons@University of Nebraska - Lincoln - Jennie M. Hodgen, Bethany M. Johnston, Blaine E. Jenschke, Kent M. Eskridge, and Chris R. Calkins: Factors that Influence Consumers’ Overall Sensory Acceptance of Strip Steaks

Nebraska Beef Cattle Reports

Title

Factors that Influence Consumers’ Overall Sensory Acceptance of Strip Steaks

Authors

Jennie M. Hodgen, University of Nebraska - Lincoln
Bethany M. Johnston, University of Nebraska - Lincoln
Blaine E. Jenschke, University of Nebraska - Lincoln
Kent M. Eskridge, University of Nebraska - Lincoln
Chris R. Calkins, University of Nebraska - Lincoln

Document Type

Article

Date of this Version

January 2008

Comments

Abstract

Multivariate analysis was used to determine demographic, knowledge, habits, and sensory preferences that influence a consumer’s opinion about the acceptability of strip steaks from corn-fed, barley-fed, and grass-fed beef. Even with all the additional information, most consumers’ final opinions about specific types of steaks are based on how they perceive the flavor, tenderness, and juiciness of the beef.

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