Abstract:
Students enrolled in a general education science course at Berry College participated in an informal
consumer sensory panel. Students received no prior classroom instruction in beef palatability. At the
beginning of lab, students completed a pre-quiz. Questions were designed to test knowledge of beef
quality attributes and to assess students' steak preferences. A rating sheet was distributed and
students were presented with bite-sized steak samples (approximately 2×2×2 cm cubes). Students
were asked to take a bite of cracker and drink of apple juice between each sample. After completion of the
panel, results and beef palatability attributes were discussed. Students then completed the previously
mentioned quiz (post-quiz). The class experience was repeated over multiple semesters and with separate
instructors. Scores on questions designed to test students' knowledge of different attributes of beef
quality were improved (P < 0.01). Questions assessing students' steak preferences addressed preferred
degree of doneness and asked students to choose a steak based on USDA Quality Grade, weight, cut,
aging, and degree of doneness. Eighty-five of 127 students changed one or more of their answers for
these questions. These results suggest an informal consumer sensory panel in conjunction with discussion
is effective to teach students beef palatability attributes.
Keywords:
sensory panel, beef palatability, steak preferences
 Daniel_December 2010 NACTA Journal-3.pdf | [ ] | 143 kB |
