Consumer Visual Preference and Value for Beef Steaks Differing in Marbling Level and Color

To determine visual preference and value for fresh beef steaks differing in marbling level and color, consumers in Chicago and San Francisco (n = 124 per city) evaluated two pairs of steaks in a retail case. Steaks differing in marbling level (Modest/ Moderate vs. Slight) and color (bright, cherry-red vs. dark red) were purchased at retail stores in each city. Consumers selected their preferred steak in each pair, described their selection criteria, and provided the price they were willing to pay for each of the four steaks. There was a difference in visual preference in each city, with most consumers preferring (P \u3c 0.01) low (Slight) over high (Moderate/Modest) marbling; however, more (P \u3c 0.01) consumers in Chicago (86.7%) preferred low marbling than in San Francisco (67.0%). Selection criteria were categorized into five groups: marbling, fat, color, appearance, and palatability. Marbling was mentioned by 65.4% of consumers who preferred high marbling, whereas 64.9% of consumers who preferred low marbling mentioned fat as a selection criterion. Bright, cherry-red color was preferred by a higher (P \u3c 0.01) percentage of consumers in both Chicago and San Francisco (67.6 and 76.5%, respectively). Color was mentioned both by consumers who preferred bright, cherry-red color (64.8%) and those who preferred dark red color (63.9%). All preference groups were willing to pay more for their preferred steak (P \u3c 0.01), but consumers who preferred low marbling were willing to pay more (P \u3c 0.01) for their preferred steak than consumers who preferred high marbling. Consumers who preferred bright, cherry-red color were willing to pay more (P \u3c 0.01) for their preferred steak than consumers who preferred dark red color. Consumers who preferred low marbling seemed to desire lean products, and consumers who preferred high marbling seemed to desire products with high eating quality. In this study, consumers were willing to pay more to purchase their preferred product; however, most consumers preferred low marbling and bright, cherry-red color

A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program

To determine consumer sensory acceptance and value of branded, Argentine (grass-finished, aged 30+ d) and domestic (U.S. grain-finished beef, aged 9 d) strip loins were paired based on similar Warner-Bratzler shear force values (P = 0.34) and similar marbling levels (P = 0.82). Consumers in Chicago, IL, and San Francisco, CA (n = 124 per city), evaluated one pair of Argentine and domestic steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks matching the taste panel samples. Consumers were categorized into three groups based on overall acceptability ratings: 1) those who found Argentine steaks more acceptable, 2) those who found domestic steaks more acceptable, and 3) those who were indifferent. Consumers rated domestic steaks higher (P < 0.05) in juiciness, tenderness, flavor, and overall acceptability. Consumers in both Chicago and San Francisco were willing to pay more (P < 0.05) for domestic steaks ($0.86 and$0.52 per 0.45 kg, respectively). In both cities, consumers who found Argentine samples more acceptable were willing to pay more (P < 0.05) for Argentine steaks ($0.74 per 0.45 kg in Chicago and$1.82 per 0.45 kg in San Francisco), and consumers who found domestic samples more acceptable were willing to pay more (P < 0.05) for domestic steaks ($1.66 per 0.45 kg in Chicago and$1.34 per 0.45 kg in San Francisco). Consumers who were indifferent were willing to pay similar (P = 0.99) amounts for Argentine and domestic steaks. Although some consumers found Argentine beef more acceptable than domestic beef (19.7 and 16.5% in Chicago and San Francisco, respectively) and were willing to pay more for it, most consumers found domestic beef to be more acceptable (59.0% in Chicago and 61.5% in San Francisco) and were willing to pay more to obtain a more acceptable product

Pulsewidth dependence of ozone interference in the laser fluorescence measurement of OH in the atmosphere

By varying the pulsewidth of the output from two dye lasers, we have verified experimentally that the steady‐state interference level of OH due to laser‐induced dissociation of ozone decreases linearly with decreasing pulsewidth of the exciting radiation. At low pressures, further reduction in the interference level due to the transient nature of OH formation processes was also observed. These results should greatly facilitate measurements of OH concentrations in the atmosphere.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/70170/2/JCPSA6-66-5-2118-1.pd

Structure property relationship of suspension thermally sprayed WC-Co nanocomposite coatings.

Tribomechanical properties of nanostructured coatings deposited by suspension high velocity oxy-fuel (S-HVOF) and conventional HVOF (Jet Kote) spraying were evaluated. Nanostructured S-HVOF coatings were obtained via ball milling of the agglomerated and sintered WC-12Co feedstock powder, which were deposited via an aqueous-based suspension using modified HVOF (TopGun) process. Microstructural evaluations of these hardmetal coatings included transmission electron microscopy, x-ray diffraction, and scanning electron microscopy equipped with energy dispersive x-ray spectroscopy. The nanohardness and modulus of the coated specimens were investigated using a diamond Berkovich nanoindenter. Sliding wear tests were conducted using a ball-on-flat test rig. Results indicated that low porosity coatings with nanostructured features were obtained. High carbon loss was observed, but coatings showed a high hardness up to 1000 HV2.9N. S-HVOF coatings also showed improved sliding wear and friction behavior, which were attributed to nanosized particles reducing ball wear in three-body abrasion and support of metal matrix due to uniform distribution of nanoparticles in the coating microstructure

Consumer Sensory Acceptance and Value for Beef Steaks of Similar Tenderness, but Differing in Marbling Level

To determine consumer sensory acceptance and value of beef steaks differing in marbling level (high = upper ²⁄₃ USDA Choice and low = USDA Select), but similar in Warner-Bratzler shear value, consumers in Chicago and San Francisco (n = 124 per city) evaluated two matched pairs of high- and low-marbled strip steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks from the same strip loins as the samples. Consumers who purchased steaks also evaluated the steaks when prepared in their homes. Based on overall acceptability ratings, consumers were categorized into three groups: 1) those who consistently found high marbling more acceptable, 2) those who consistently found low marbling more acceptable, and 3) those who were indifferent. Consumers who evaluated at least one high-marbled and one low-marbled sample in their home were included in an evaluation environment analysis (n = 50). High-marbled steaks were rated higher (P \u3c 0.01) in juiciness, flavor, and overall acceptability than low- marbled steaks. In Chicago, consumers tended to bid more (P \u3c 0.10) for high-marbled steaks, whereas consumers in San Francisco did not. Consumers who found high-marbled steaks more acceptable and those who found low-marbled steaks more acceptable were willing to pay more (P \u3c 0.01) for the more acceptable product. Consumers who evaluated high- and low-marbled samples in both the laboratory and home environments rated high- and low-marbled samples similar (P \u3e 0.10) in flavor, juiciness, tenderness and overall acceptability when evaluating the steaks in their homes. In addition, these consumers were willing to pay similar (P \u3e 0.10) amounts for high- and low-marbled samples in both environments. Overall, consumers found high-marbled steaks to be more acceptable than low-marbled steaks in flavor and overall acceptability when tenderness differences were minimized in the laboratory environment. Consumers were willing to pay more for their preference, whether that preference was for high-marbled or low-marbled steaks

Consumer Acceptance and Value of Strip Steaks Differing in Marbling and Country-of-Origin

Consumers (72.6%) visually preferred low marbled steaks. However, high marbled steaks were rated more juicy, tender and desirable in flavor and overall acceptability than low marbled steaks. Based on auction bids, consumers in Chicago (but not San Francisco) were willing to pay more for high marbled steaks than low marbled steaks. Domestic steaks were rated higher in all sensory attributes than Argentine steaks. Consumers in both locations were willing to pay more for domestic steaks than Argentine steaks. Although most consumers visually prefer low marbled steaks, most consumers find high marbled steaks to be more acceptable in sensory characteristics