Factors that Influence Consumers’ Overall Sensory Acceptance of Strip Steaks

Authors

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

ORCID IDs

Kent M. Eskridge

Date of this Version

1-1-2008

Comments

Published in 2008 Nebraska Beef Cattle Report. Copyright © 2007 The Board of Regents of the University of Nebraska.

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.