EFFECT OF BEEF TENDERNESS ON CONSUMER SATISFACTION WITH STEAKS CONSUMED IN THE HOME AND RESTAURANT

Loin steaks were eaten by 67 consumers over a 15-wk period (n = 739 co nsumer observations) to determine the consumer acceptability of beef t enderness in the home and a ''white table cloth'' restaurant. Steaks w ere rated for tenderness, juiciness, flavor, and overall palatability on an 8-point scale. The acceptability levels for tenderness were esta blished based an Warner-Bratzler shear (WBS) force values, tenderness ratings, and a chi-square analysis of the judgment of tenderness and o verall acceptability by the same consumers in both the home and restau rant. Results based only on observations from consumers in Lubbock, TX indicated that the beef industry should target production of beef ste aks that have a Warner-Bratzler shear force value of 4.1 kk or less to ensure high levels (98%) of consumer acceptability. Results suggest t hat an acceptable level of beef tenderness for consumers can be determ ined and WBS values can be used as criteria for determining which stea ks will be considered acceptably tender to consumers before distributi on to retail outlets. The beef industry needs to conduct a nationwide research study to determine whether the results from this study will a pply to all U.S. beef consumers.