Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation

Area of Science:

• Food Science
• Animal Science
• Meat Science

Background:

• Dark-cutting beef (B4 grade) often has reduced consumer appeal due to darker color.
• Understanding consumer perception of dark-cutting beef is crucial for marketability.

Purpose of the Study:

• To compare the eating quality and appearance of dark-cutting (B4) beef ribeye steaks with normal (N) beef steaks.
• To assess consumer acceptance and purchase intent for different beef grades.

Main Methods:

• Consumer sensory evaluation of raw and cooked ribeye steaks from dark-cutting (B4DK/B4MD) and normal (N) carcasses.
• Statistical analysis of consumer ratings for appearance, juiciness, tenderness, flavor, and overall acceptability.

Main Results:

• Dark-cutting beef steaks (B4MDAAA, B4DK/MDAA) showed similar raw appearance and eating quality to normal carcasses with one grade downgrade (NAA, NA).
• Cooked B4DKAAA steaks were rated significantly juicier and more tender than NAA steaks, with similar flavor and overall acceptability.
• Consumers perceived darker color and lower acceptability in raw B4DKAAA steaks, negatively impacting purchase intent compared to NAA steaks.

Conclusions:

• Dark-cutting beef (B4 grade) may have potential for re-classification (e.g., B4MDAAA to NAA) based on comparable eating quality.
• Superior eating quality of B4DKAAA beef could be leveraged through consumer education or packaging to overcome negative perceptions of raw appearance.