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Get Ready! Tenderness Will Rule!
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<blockquote data-quote="MikeC" data-source="post: 311531" data-attributes="member: 1604"><p>"Survey responses of panelist's consumption and eating preferences are presented in Table 2. Seventy-five percent of the consumers in the sample population were the primary shopper of the household. Fifty-eight percent of panelists reported consuming beef as a portion of an evening meal three or more meals per week. Fewer consumers reported consuming pork (5%) and poultry (31%) as a portion of an evening meal three or more times each week. A small percentage (9%) of consumers reported consuming a vegetarian evening meal three or more times each week. A majority (93%) of panelists reported eating an evening meal outside of the home at least once per week. <strong>Fifty-two percent of the consumers in the sample population listed tenderness as the most important sensory attribute when purchasing beef, whereas 38% of consumers considered flavor and 11% of consumers considered juiciness, as most important. </strong>These results are remarkably similar to consumer survey responses reported by Huffman et al. (1996), where 51% of consumers listed tenderness, 39% of consumers listed flavor, and 10% of consumers listed juiciness as the most important beef sensory attribute when determining their eating satisfaction in a home or restaurant environment. "</p></blockquote><p></p>
[QUOTE="MikeC, post: 311531, member: 1604"] "Survey responses of panelist’s consumption and eating preferences are presented in Table 2. Seventy-five percent of the consumers in the sample population were the primary shopper of the household. Fifty-eight percent of panelists reported consuming beef as a portion of an evening meal three or more meals per week. Fewer consumers reported consuming pork (5%) and poultry (31%) as a portion of an evening meal three or more times each week. A small percentage (9%) of consumers reported consuming a vegetarian evening meal three or more times each week. A majority (93%) of panelists reported eating an evening meal outside of the home at least once per week. [b]Fifty-two percent of the consumers in the sample population listed tenderness as the most important sensory attribute when purchasing beef, whereas 38% of consumers considered flavor and 11% of consumers considered juiciness, as most important. [/b]These results are remarkably similar to consumer survey responses reported by Huffman et al. (1996), where 51% of consumers listed tenderness, 39% of consumers listed flavor, and 10% of consumers listed juiciness as the most important beef sensory attribute when determining their eating satisfaction in a home or restaurant environment. " [/QUOTE]
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