Consumer Rating of Two Beef Marbling Levels

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Abstract
Eight-hundred-six consumers rated 95 slight-plus and 95 typical-modest marbled rib-eye steaks from Angus, Hereford × Angus, Holstein and Shorthorn steers of similar ages (x̄ =543 days) and feeding regimes, at the 1975 Farm Progress Show. They scored flavor, juiciness, tenderness and over-all acceptability of paired 2.5 cm-thick steaks which had been broiled to an internal temperature of 66 C on outdoor gas-heated charcoal-like briquets. On a six-unit scale, preference for modest marbled steaks averaged .13 (P<02) for flavor, .20 (P<.01) for juiciness, .10 (NS) for tenderness, and .14 (P<.02) for over-all acceptability. Of 671 participants who provided complete data, no preference was reported by 19% for flavor, 17% for juiciness and for tenderness, and 20% for over-all acceptability. In the same order, those reporting no preference or only one unit of preference (in either direction) were 70%, 60%, 57% and 67%. Order of sampling was very important, the sample tasted first being rated about two units more desirable. On the whole, younger people favored modest marbling to a greater degree than old people, and men gave higher scores than did women. There was no significant variation associated with the time of day or with taster occupation, smoking habit or place of residence. Two distinct marbling levels were difficult for consumers to differentiate in steaks from young cattle fed similarly. Copyright © 1977. American Society of Animal Science . Copyright 1977 by American Society of Animal Science.

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