Consumer evaluation of sensory and visual characteristics of rotisserie beef roast products
Visual and sensory evaluation traits of beef rotisserie roast products processed from the triceps brachii, infraspinatus and rectus femoris muscles were evaluated by an untrained consumer panel assembled at Texas Tech University to determine if these new products were acceptable. Data were collected during 12 sensory panel sessions. The attributes measured for each roast all were found to be highly acceptable with the highest percentage of consumer responses m the "like moderately" or higher categories. The triceps brachii received the highest ratings m a majority of the categories including tenderness, juiciness, overall likeness and purchase intent. The rectus femoris was the second highest rated muscle and the infraspinatus was the lowest rated. The salt content of the roasts was rated as "just enough salt" by a majority of the panelists with a few responses indicating "not enough salt" or "too much salt". Consumers indicated they would pay a higher price for cooked roasts from the triceps brachii than the roasts from the rectus femoris and infraspinatus. These data correlate with the higher sensory and visual ratings the triceps brachii received during the study. A cost analysis showed the price the consumer would pay for each cooked roast would be feasible if the final weight of the cooked roasts was approximately .5-kg. The data m this study indicate beef rotisserie roasts from the triceps brachii rectus femoris and infraspinatus muscles could be processed and offered to consumers at the retail level and likely have success in the supermarket and foodservice markets.