The Relationships Between Consumer Criteria for Choosing Beef and Beef Quality

The Relationships Between Consumer Criteria for Choosing Beef and Beef Quality Forbes 1, S. 1M. C., Vaisey, M., Diamant, R. Faculty of Home Economics University of Manitoba Winnipeg and

Cliplef, R. Agriculture Canada Research Station Brandon, Manitoba

Abstract The relationships between éonsumer 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 diHerences among the 3 A grade marbling levels in flesh firmness or grain fineness. However Grade A steaks were detectably finergrained thllJIl 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 llJIld 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 determiJnant for steak preference was the amount of marbling it is apparent that many of these people incorrectly interpreted its significance to eating quality. Arnong the eriteria generally used for judging steak quality, amount of fat and colour of lellJIl were reported most frequently. Few people were concemed about fat colour or the firmness and texture of the lean of the raw beef. As al! 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 eatin g q uality.

Résumé Les rapports entre les criteres du consommateur dans le choix de la viande de boeuf et la palatabilité du boeuf ont été examinés sur des steaks de cote provenant de 24 animaux choisis pour donner 6 séries, chacune comprenant 4 niveaux de marbrure distincts. A l'intérieur de chaque série, Canada catégorie B a été choisie pour le lIliveau de marbrure le plus faible et Canada catégorie A, pour les 3 niveaux plus élevés. Les tests de laboratoire ont démontré que dans les steaks crus, l'extrait par éther a augmenté avec le niveau de marbrure. Un jury de 19 experts n'ont trouvé aucune différence constante entre les 3 niveaux de marbrure de catégorie A en fermeté de la viande ou en finesse des fibres. Toutefois, les fibres des steaks de catégorie A ont été reconnues plus fines que celles des steaks de catégorie B. Les steaks A cuits au gril ont été généralement plus tendres et plus juteux que les steaks B bien qu'aucune différence n'a été remarquée entre les 3 niveaux de marbrure de la catégorie A. Un jury de 6 experts a trouvé des différences significatives entre catégories pour la succulence et la tendreté. Les mesures physiques pour la suoculence a l'aide de la presse Carver ont corroboré les diffprences entre catégories. Toutefois, I'examen des steaYs cros par 170 consommateurs a dpmontré une préférence visueIle significative pour la catégorie B et aucune préférence entre les 3 niveaux de marbrure de la catégorie A. Etant oonné que le principal déterminant de préférence des steaks a été la quantité de marbrure, iI est apparent que plusienrs de ces personnes ont mal intemrpté le rapport de la marbrure a la palatabilité. Parmi les critE~res généralement utilisés pour apprécier 1 Present address: Canadian International Grains Institute, 1000 - 303 Main Street, Winnipeg, Manitoba. Can. Inst. Food Sel. Technol. J. Vol. 7, No. 2, 1974

la qualité du steak, les plus fréquents ont été la quantité de gras et la couleur du maigre. Peu de gens se sont soucies de la couleur du gras ou de la fermeté et texture du maigre de boeuf cru. Etant donné que tous ces éléments sont reconJ:'lUs par l~ sy~te~e de classification, il semble que le nouveau bareme peut etre mdlfectement utile au consommateur en lui foumissllJIlt du boeuf de catégorie A dont la palatabilité est constamment supérieure.

Introduction At a time when a new beef grading system has recently been introduced in Canada, it becomes increasingly important to relate characteristics of raw and cooked meat to consumer shopping preferences. The objective of this study was to examine these relationships as a prelude to evaluating the usefulness of the new beef grading system to consumers. ChanO'es in the grading system were designed to provide a bbetter assessment of quality, 01' the potential cooking and eating satisfaction of the meat (Anon. 1972), by considering characteristics important to both the visual and eating preferences of C'onsumers. The new system involves a process called knife-ribbing, designed to expose the lean meat of the rib eye and thus facilitate judgment of traits such as texture, 01' fineness of grain and colour. In addition, the system places lessemphasis on fat cover as a determinant of eating quality, and more emphasis on it as a determinant of lean meat yield of the entire carcass (Anon. 1972) .

Experimental Methods "Rib steaks", defined here as steaks with· the longissimus dorsi muscle predominating, from 24 carcasses of Canada A and B grades, were selected under the direction of a meat physiologist, to fulfill a requirement for 6 sets, each consisting of 4 distinct marbling levels. The marbling levds were determined according to the amount of intramuscular fat contained within each steak (Table 1). The steaks were selected in June 1972, to conform as closely as possible to the final draft of tlie Beef Carcass Grading Regulations which became effective September 5th, 1972 (Statutory Orders and Regulations, 1972). Within each set, B grade was selected specifically as the lowest marbling level, and Al and A2 grade beef was selected, in no particular sequence, for the other 3 marbling levels (Table 1). Marbling level was used as the primary selection criterion to aid visual sorting by consumers. Other quality determining differences were purposely minimized. 130

Table 1. Set

Grades and marbling levels of rib steaks within experimental sets. Marbling Levels a 1

I II III

IV V VI

Bl Bl B1 Bl Bl Bl

2

3

4

Al A2 Al Al Al Al

Al Al A2 Al A2 Al

Al Al

A2 Al

A2 Al

a Levels 1, 2, 3 and 4: equivalent to U.S.D.A. levels of "Practically devoid or less", "Slight amount" (also Canada Agriculture minimum for Grade A carcasses), "Small amount", and "Modest amount", respecUvely.

The study involved laboratory amI consumer purchasing preference tests on adjacent steaks from each of the 24 carcasses (Forbes, 1973). Steaks 3.0 cm. thick were used for the laboratory tests, which included objective and sensory tests on both raw and cooked steaks. 1Vhole steaks, wrapped similarly to those available in a self-service counter, were displayed one set at a time at room temperature for the sensory tests on raw steaks. Freshly cut, uniformly trimmed and wrapped steaks, each approximately 2.5 cm. thick, ,,"ere refrigerated until displayed one set at a time for the consumer preference tests. Proximate analyses of the raw steaks were done at the Canada Department of Agriculture Research Station, Brandon, using standard chemical methods (A.O.A.C., 1965). Objective tests on cooked steaks included measureIllent of percent cooking loss, force to shear, and relative fluid holding capacity. The steaks were broiled four at a time, to an internal temperature of 43°C, at which stage they were turned and broiling continued until they reached an internal temperature of 70°C. Internal temperature was monitored by copper-constantan thermocouples randomly assigned and inserted into the meato Total cooking- loss was calculated as the percentof raw weight for each entire steak. Force to shear of nine, 1.27 cm. cores from the longissimus dorsi llIuscle of each steak, as measured by the Warner Bratzler shear, was used to estimate tenderness. Relative fluid holding capacity of four, 0.5 gm. slices from the longissimus dorsi muscle of each steak, was used to estimate juiciness. The samples were compressed for 10 seconds at 15,000 lbs. pressure, between filter papers and plexiglass plates. According to the method of Miller and Harrison (1965), the average ratio of the area of pressed meat to the larger area of expressed I'luid, subtracted from unity, was taken to represent the relative fluid holding capacity. Sensory tests on raw steaks involved subjective ranking of the 4 marbling levels within each set for fineness-of-grain and firmness-to-touch of wrapped steaks, by a group of 19 instructed panelists using individual booths. Sensory tests on the longissimus dorsi muscle of cooked steaks, broiled as described aboye, involved subjecth'e quality measurements by a trained 6member panel for the following sensory attributes: 131

firmness;

defined as the force required to compress a 1f2 inch cube of meat, across the grain, between the molar. teeth, cllewiness; defined as the number of chews required before a 1Jz inch cube of meat is ready for swaUowing, and juiciness; defined as the amount of moisture in the mouth after 3 chews between the molar teeth, on a 1f2 inch cube of meato The panelists judged each set of four marbling levels on 6 different days. Each was instructed to evaluate the three parameters in the order of their choice for samples from each steak, using 7-point linear scales for firmness and juiciness. The scales were anchored at 5 101' 6 points to readily accessible standardized foods, to maintain panelist uniformity (Forbes, 1973). Individual judges' scores for each parameter were recorded for statistical analysis. Group discussion and retasting followed, to establish unanimity for single levels of hardness and juiciness for each sample, whicll were considered to be representative of the entire steak. This final step provided for continuous training und maintenance of panelist motivation throughout tlle testing periodo The consumer tests involved individual consumer response to a questionnaire structured to determine general steuk purchasing behaviour, and consumer evaluation and ranking of sample steaks for overa11 purchasing preference. The tests were conducted at a simple desk arrangement in the ma11 lof a large shopping centre. Consumers were approached at random, and if willing to participate they were asked a series of preliminary questions to ensure their eligibility. 'l'he respondents were chosen to fuUill the requirements of a representative sal11ple of women in Metropolitan Winnipeg, which classified them according to sociological characteristics. In view of the relatively small number of men interviewed, 14 in all, no attempt was made to make this part of the sample representative. To qualify, the respondents Ilad to be the primary meat buyer for their household, neither the respondent nor members of their household could be employed in the meat industry, 01' could be a home economist, and the respondents had to be currently using steak at least once per month. A total of 198 consumers responded to the initial interviews about their general criteria for steak buying, which did not relate specifically to the viewing of the sample steaks. Of these, 170 consumers in 6 groups of 27 to 29 examined one of 6 sets of steaks, and ranked the 4 steaks within each set according to their preference for purchasing. The reasons for their preferences were then investigated in detail (Forbes, 1973).

Results Differences in fat content al110ng the 4 marbling levels were evident from proximate analyses of raw steaks (Table 2). As marbling level increased, the percent ether extract on a wet basis increased as fo11ows: 1.49, 2.80, 4.68 and 6.40 percent. However, cooking losses were similar for a11 marbling levels, approxil11ately 27.7 percent. The higher fat content of the Grade J. Inst. Can. SeL Teehnol. Aliment. Vol. 7, No 2, 1974

Table 2.

Analysis of variance data for the chemical tests on raw steaks and the physical tests on broiled steaks. Mean Squares Physical Tests

Chemical Tests Source of Variation

Degrees of Freedom

Total Among Marbling Levels (M) Between Grades A & B Among Grade A Marbling Levels Among Sets (S) Error (M x S)

% Ether

%

%

Extract

Water

Protein

Force-toShear

Fluid Holding Capacity

23

1.86

2.15

1.02

0.76

0.00007

3

12.85""

6.02

2.43

0.92

0.0012

1

2

5 15

0.13 0.24

0.53 1.91

1.10 0.78

1.25 0.56

2.23

0.0032"

0.26

0.00015 0.0009 0.0005

", "" Differences significant at P <0.05 and P <0.01, respectively.

A steaks may help to account for their significantly higher fluid holding capacity in comparison to Grade B steaks (Table 2), although there were no differences in this estimate of juiciness among the 3 marbling levels within the Grade A steaks. Resistance to shear of cooked steak samples clearly showed no dependence on marbling level (Table 2). Variability in shear between grades was not statisticaHy significant, but was much more marked than among marbling levels. Mean shear values showed that Grade B steaks tended to be less tender than Grade A steaks. Sensory tests on raw steaks revealed that panelists were better able to detect differences uni· formly in fineness·of-grain than in firmness·to-touch. Significant agreement in ranking was apparent in 5 out of 6 sets for fineness, as compared to only 3 out of 6 for firmness, making the results of the fineness-ofgrain tests more reliable. The sums of ranks for fineness of aH 6 sets revealed that Grade A steaks were significantly finer in grain than Grade B steaks, while no differences were evident among the 3 marbling levels of the Grade A steaks. In Table 3 the lowest score indicates tbe steak with tbe finest grain. The sums of ranks for firnmess of aH 6 sets revealed no differences between grades, but within the marbling leveIs of the A grade, level 4 was judged to be firmer than levels 2 and 3, where the lowest score indicates the steak judged to be the firmest (Table 3). Rowever, this result is of questionable practical significance since no such differences were evident within each set and aH sets were judged by the same people. The inconsistent results in the firmness tests might have been attributable to the tightness of the film over Table 3.

the wrapped meato The panelists felt that this variable .hampered their decisions. Laboratory tests showed that Grade A steaks were superior in eating quality to Grade B steaks. Sensory tests on cooked steaks revealed significant differences among the four marbling levels tor two of the three characteristics judged by the trained panel, firmness and juiciness (Table 4). Differences in chewiness were not significant. The differences in firmness and juiciness were apparently due to grade rather than marbling leve!. Partitioning the sources of variability for marbling level showed significant differences between Grades A and B, but no differences among the three marbling levels within the A grade, both for firmness and juiciness. Mean scores for sensory evaluation showed that Grade A steaks were softer and juicier than Grade B steaks and tended to be less chewy. These data substantiate the trends of the physical measurements of sbear force and relative fluid holding capacity. It appeared possible that sorne marbling was essential for beef to have a higb poten· tial for eating satisfaction, thus strengthening con· clusions drawn by previous investigators (Breidenstein et al., 1968; Field et al., 1966). Rowever. the grade differences may also bave been influenced by the differences in fineness-of-grain, since the finer the grain, the more tender the beef is likely to be (Breidenstein et al., 1968). In contrast to the laboratory tests, consumer purchasing preference tests showed tbat generaHy thc visual characteristics of the B grade steaks were preferred to the A grade steaks, as can be seen by the sums of ranks for aH 6 sets where the lowest score

Sums of ranks for comparisons of raw steaks. Chi-Square Values

Marbling Level

Amon"

1

2

3

4

Test

(B)

(A)

(A)

(A)

Between Grades A and B

Fineness-of-graina Firmness-to-toucha Consumer preferenceb

332 274 331

264 327 454

261 300 459

283 239 456

15.46"" 1.63 41.53""

Marbli~g

Levels of Grade A

0.85 15.23"" 0.61

Total number of responses equals 114 and 170, respectively. "" Differences significant at P <0.01.

a.b

Can. Inst. Food SeL Technol. J. Vol. 7, No. 2, 1974

132

Table 4.

Analysis of variance data for the sensory evaluation oI broiled steaks.

------

Degrees Source of Variation Total Among Marbling Levels (M) Between Grades A & B Among Grade A Marbling Levels Among judges (J) Among sets (S) M x J Error

Mean Squares

of Freedom

Firmness

143 3 1 2

5 5 15 115

Chewiness

Juiciness

16.91

1.45"

2.810<> 6.750<> 0.84 1.78" 11.250<> 0.40 0.69

7.93 0.63 52.130<> 17.98 4.93 10.08

2.15" 1.10 0.68 2.380<> 0.14 0.52

", "" Differences significant at P <0.05 and P <0.01, respectively.

indicates the most preferred steak (Table 3). Within eaeh of the 6 sets, the respondents demonstrated signifieant agreement among preferenee rankings of the 4 marbling levels, and signifieant differenees among samples were evident. Although the marbling level preferred varied from one set to another, when rankings f'ÜI' the 3 grade A marbling levels were eombined, and eomparisons made between A and B grades, significant differenees were evident in 4 out of 6 sets; in these 4 sets the B grade was preferred. Significant differences were apparent among the rankings of the three marbling levels within the A grade, but these preferenees occurred in no consistent pattern. Considering aH 6 sets together, B grade was significantly preferred to A, and no preferences were evident within the 3 marbling levels of the A grade (Table 3). The results of the consumer preference tests revealed no significant differences among the reasons given for sample steak choices, between consumers ehoosing Grade A and Grade B beef. Howeve"':', it appeared that the most important characteristic influencing the choice of sample steak for most consumers was the amount of marbling (Table 5). The majority of these respondents preferred the amount of marbling to be either "as little as possible", "l1'ot too mueh", 01' "a slight amount". Only 31 percent liked a "medium amollnt" 01' more marbling. This aversion to marbling explains the preference for Grade B steaks, sinee the respondents were well able to recognize the characteristie, and to distinguish among the different levels. This fact is illustrated in Figure 1 which shows the relationship between the amount of marbling desired by the respondents and the marbling level of their most preferred sample steak. Ninety-four pereent of the respondents who preferred as little marbling as possible chose marbling level 1 as their first choiee steak. As the preference for marbling level increased, the respondents ehose steaks of higher marbling levels. Sixty-seven percent of those who preferred well-marbled steaks, chose marbling level 4 as their first choice, while none chose marbling level lo Thus, while consumers had definite ideas about what marbling meant to them, it meant different things to different people. Some, feeling that it enhanced the eating quality of beef, chose steaks of higher marbling levels. However, many, feeling that marbling was waste, 01' comparable to sinew and gristle, preferred steaks of the lower marbling levels. In view of the results of the laboratory tests, it appeared possible 133

that those respondents who deliberately avoided any marbling, incorrectly interpreted the significance of marbling to eating quality. Of the general criteria used by respondents to choose between steaks of the same type and price, the amount of fat, 01' leanness was reported most frequently to be of prime importance (Table 5). Any specific referenees to marbling were included with this criterion. The colour of lean was second most important, and the amount of bone third. However, a considerable number of respondents, 9%, put the emphasis on the dimensional characteristics of the piece of beef, such as size, thickness, and the number of servings it would provide. A much smaller proportion of respondents were particularly concerned about the grain 01' texture of the meat, the amount of gristle 01' sinew, 01' the eolour of fat on the meato With regard to the cooked beef product, tenderness was by far the most important criterion used to judge the quality of the steaks (Table 5). A much smaller number, 15% in all, were primarily concerned about the flavour 01' taste, 01' juiciness, although these were found to be the second and third most important criteria used by most people. The respondents associated external fat with waste, and as such thought it to be undesirable. They did not, as a general rule, associate it with the eating characteristics of the cooked producto This explains why 84% of the respondents mentioning external fat, wanted "as little as possible" 01' "not too much". However, those who thought external fat enhanced the 100

Marbl1ng Level

80 60 Percentage of 170 respondents

40 20

O Increasing preference for marbl1ng

Ab

8

e

o

Fig. 1

The reJationshipa between the amount of marbJing generally preferred by respondents and the marbling level of the sample steak ranked as most preferred. a Chi-square analysis revealed this relationship to be significant at P
Table 5.

Criteria used by consumers to judge steak. Percentage of respondents

f'ercentage of respondents

Criteria

(1) Amount of

(2)

(3) (4) (5)

exterior fa t Amount of marbling Colour of lean Amount of bone Dimensional characteristics Grain or texture Colour of fat Characteristic of the bone Other

Specific criteria for establishing purchasing preferences of sample steaks

18 31

General criteria for choosing between steaks of the same type and price

\ 53

j

25 7

23 10

Criteria

General criteria for judging quality in cooked steak

(1) Tendemess

81

(2) Flavour or

9

taste (3) Juiciness (4) Other

6 4

11

9

3 <1 <1

2 <1 <1

3

2

Total perceJlt

100

100

Total percent

100

Total number of consumer responses

170

198

Total number oI consumer responses

198

(6) . (7) (8) (9)

eating quality of the beef generally expressed a desire for "a fair amount". As previously mentioned, the colour of lean was reported by respondents to be an important buying guide, being second as a general criterion only to the amount of fato However, while external fat was considered to be simply a problem of waste, the colour of lean was used as an indicator of the eating potential of the cooked producto Respondents preferred "red" 01' "bright red" lean, and associated it with freshness of the raw product, and subsequent satisfaction with the cooked pl'oduct. _However, a red colour was not associated with specific characteristics of the meat such as tenderness and juiciness. On the other hand, the few respondents who preferred a dark 01' deep red colour, felt that such a colour was indicative of proper aging of the meat, and of tenderness of the cooked pl'oduct. The majority of respondents expressed a definite dislike for a dark colour, 01' a brownishblackish colour. Any such discolouration indicated to them that the meat was stale 01' spoiled. The colour of fat was not reported to be a prime c'Oncern of respondents, but of those who did take it into consideration, the vast majority preferred a "white" 01' "light" coloured fat, believing this to indicate freshness of the meat, 01' that the meat was from a young animal. Respondents generally avoided yellow fat, since this indicated to thell1 that the ll1eat was stale, 01' froll1 an old animal. Respondents in this study were generally not concerned with the firmness-to-touch, 01' with the texture of raw lean meato Very few respondents associated either of these characteristics with the quality of the meat, and thus the majority paid little 01' no attention to these traits. However, those respondents who specifically paid attention to texture, felt that a "fine grained" raw steak would have the best chances of being tender and juicy when cooked. On the other Can. Inst. Food SeL TeehnoJ. J. Vol. 7, No. 2, 1974

hand, a "coarse grain" 01' "stringy texture" was indicative of a tough steak. Few respondents were concerned about the visual characteristics of the bone of steak, other than íts size, but the general feeling of those who did consider it was that a "light coloured" bone meant that the meat was from a young animal, 01' that it had been freshly cut. A dark 01' rough bone indicated the opposite. It would appear then that while conSUll1ers had definite preferences, their reasons for having the same preferences varied considerably. That is, diffet'ent characteristics of the steaks were important to different people, for different reasons.

Discussion It appears that Canada's new beef grading system reliably distinguishes between the eating quality of Grade A and Grade B beef. The grading system recognizes the importance of sorne marbling to eating quality, and assures that Canada A grade beef has at least a slight degree of marbling while there is no minimum for Canada B grade beef. While research has shown that colour of lean is not a reliable indicator of eating quality (Breidenstein et al., 1968; J eremiah et al., 1972), in view of its importance to consumer visual preferences, as confirmed in this study, the grading system assures that A grade beef is bright red, while B grade beef may range from bright red to medium darle In addition, while the amount of external fat is important to consumer preferences, since many conSUll1ers view it as waste, it has not been found to affect the eating quality of beef (Cover et al., 1956; Larmond et al., 1969). 'l'his fact is appropriately recognized in the new schedule, which places little emphasis on fat cover as a determinant of eating quality. On the other hand the colour of external fat is taken into consideration. External fat colonr has

134

been ShOWIl to affect both consumer visual and eating preferences (Malphrus, 1957). To qualify for Grade A, the fat cover on a carcass must be white or slightly tinged with reddish or amber colour, while to qualify for Grade E, the colour may range from wllite to pale yeHow. Finally, the fineness-of-grain and firmness-totouch of raw lean have both been found to affect eating quality (Breidenstein et al.) 1968). While ccnsumers in this study were not concerned about these characteristics, although fineness-of-grain was found to be readily perceptible, the grading system does recognize their importance and discriminates against beef which is soft or coarse grained. All Grade A beef must be firm and fine grained, while Grade B beef may be moderately firm and somewhat coarse in texture.

Conc1usions The results of this study suggest that Canada's new beef grading system reliably distinguishes between the eating quality of Canada A and Canada B grade beef. 'Vhile the majority of consumers have no choice of grades in the market place, the new schedule henefits the heef shopper indirectly by ensuring that the Grade A beef generally availahle has the most desirahle eating characteristics. Consumers do have definite visual criteria for choosing beef, but the study showed that many do not use the criteria found to he most appropriate for judging eating quality. Furthermore, those that did use appropriate Cl'iteria often misjudged their significance to eating quality. The grading system protects the consumer by ensuring that Grade A beef is fine grained with some marhling. In addition it takes into consideration other factors which have been found 110 affect both visual and eating preferences. By doing so, the system en·

135

sures that Canada A grade beef will have the highest probability of satisfying the demands of the majority of consumers, and thus indirectly benefits thé majority of beef shoppers.

Acknowledgements The authors wish to express their appreciation to Dr. G. F. Atkinson, Department of Statistics, for his assistance in the statistical analyses of the data, and to Dr. R. M. A. Loyns, Department of Agricultural Economics for his advice and encouragement. The financial support of Canada Agriculture and the National Research Council is gratefully acknowledged.

References Anon. 1972. Canada's new beef gradlng system. Mlmeographed reporto Can. Dept. Agr., Can. Cattlemen's Assn., Can. F'ed. Agr., Meat Packers Councll of Can. A.O.A.C. 1965. Offlclal Methods of Analysls, 10th Edltlon. Assn. of Offlclal Agrlcultural Chemlsts. Washington, D.C. Breidenstein, B. B., Cooper, C. C., Cassens, l:t. G., Evans G. and Bray, R. W. 1968. Influence of marbling and maturity on the palatability of beef muscle. I. Chemlcal and organoleptic considerations. J. An. Sc!. 27:1532. Cover, S., Butler, O. D. and Cartwrlght, T. C. 1956. The relatlonshlp of fatness in yearling steers to juiciness and tenderness of brolled and braised steaks. J. An, Se!. 15 :464. Fleld, R. A" Nelms, G. E. and Schoonover, C. C. 1966. Effects of age, marbling and sex on palatablllty of beef. J. An. Sc!. 25:360. Forbes, S. M. C. 1973. The relationshlps between consumer crlteria for chooslnl'; beef and beef quality. M.Sc, Thesls, Unlverslty of Manltoba, Winnlpeg, Manltoba. Jeremlah, L. E., Carpenter, Z. L. and Smlth, G. C. 1972. Beef colour as related to consumer acceptance and palatability. J. Food Sc!. 37:476. Larmond, E.. Petrasovlts, A. and HiII, P. 1969. Application of multiple palred comparlsons in studylng the effect of aglng and flnish on beef tenderness. Can. J. An. Sc!. 49:51. Malphrus, L. D. 1957. Effect of colour of beef fat on flavor of steaks and roasts. Food Res. 22 :342. Miller, E. M. and Harrlson, D. L. 1965. Effect of marlnatlon In sodlum hexameta-phosphate solution on the palatablllty of loin steaks. Food Technol. 19:94. Statutory Orders and Regulatlons. 1972. Beef carcass gradlng regulatlons, SOl't/72-364. Canada Agrlcultural Products Standards Act. Canada Gazette, Part 11, 106(18) :1685. Received September 12, 1973

J. Inst. Can. Sc!. Technol. Aliment. Vol. 7, No 2, 1974