Consumer Acceptance of Prerigor Pressurized Versus Conventionally Processed Utility Grade Beef

摘要

ABSTRACTConsumer tests of institutional prerigor pressurized and conventionally aged shoulder clods and/or inner chucks from utility grade cows were tested in a local soup kitchen, college women's cooperative living group and a university catering or banquet food service. The 318 member panels evaluated the prerigor pressurized beef as being more acceptable than conventionally processed beef. Differences in degree of acceptability at each location may be due to method of preparation.