The Relationships Between Consumer Criteria for Choosing Beef and Beef Quality

Abstract

The relationships between consumer criteria for choosing beef and beef eating quality were examined using rib steaks from 24 animals selected to provide 6 sets, each consisting of 4 distinct marbling levels. Within each set, Canada B grade was selected as the lowest marbling level and Canada A grade was used for the 3 higher levels. Laboratory tests showed that raw steaks increased in percent ether extract as marbling level increased. Raw steaks examined by a 19-member panel showed no consistent differences among the 3 A grade marbling levels in flesh firmness or grain fineness. However Grade A steaks were detectably finer-grained than Grade B steaks. After broiling A steaks were generally more tender and juicier than B steaks although no differences were evident among the 3 A grade marbling levels. Significant sensory differences between grades were established by a 6-member trained panel in juiciness and tenderness, and by physical measurements of juiciness using the Carver Press. However 170 consumers who examined the raw steaks demonstrated a significant visual preference for the B grade, with no preference among the 3 A grade marbling levels. While the main determinant for steak preference was the amount of marbling it is apparent that many of these people incorrectly interpreted its significance to eating quality. Among the criteria generally used for judging steak quality, amount of fat and colour of lean were reported most frequently. Few people were concerned about fat colour or the firmness and texture of the lean of the raw beef. As all of these features are recognized by the grading system, it appears that the new schedule can benefit consumers indirectly by providing them with Grade A beef which is consistently of superior eating quality.