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In this study, the relationship between sensory evaluation and several objective metrics of beef tenderness was tested. Objective metrics included shear force, sarcomere length, collagen content, myofibrillar, and sarcoplasmic protein solubility and particle size analysis. These results were compared to consumer panel scores of tenderness for the same aged beef striploin (longissimus lumborum muscle) samples. There was found to be a significant relationship between sarcomere length, shear force, and particle size with tenderness scores. Collagen content and protein solubilities were not associated to tenderness scores (p > 0.05). Sarcomere length contributions for explaining tenderness variation were overlapped by the contributions of shear force (collinearity). Independent models demonstrated that the lower 95% confidence interval of the fitted regression line exceeded 50% acceptance of tenderness when shear force values <42.6 N and when particle size values <198 μm. We can recommend these as thresholds for consumer acceptance of beef tenderness, although considerations of sample type, analytical methodology, and consumer demographics should be made prior to their adoption. This provision was based on the variation in tenderness scores evident between individual panelists and experimental striploins., (© 2020 Wiley Periodicals, Inc.)

Although Australians on average consume large quantities of meat, their attitudes to farm animal welfare are poorly understood. We know little about how farm animal production is discussed in Australian households or how children learn about the origins of meat. This study consisted of an online survey completed by 225 primary carers throughout Australia recruited through social media. Findings include that conversations about the origin of meat were generally stimulated by meal preparation within the home rather than visits to agricultural shows or similar activities. Parents preferred to initiate conversations with children about meat production before they were 5 years of age. Urban parents were more likely than rural parents to reveal that they were conflicted about eating meat and would be more empathetic to children who chose to stop eating meat. Rural parents were more likely than urban parents to feel that children should eat what they are given and that talking about meat is not a major issue. Both groups felt that it was important that children should know where their food comes from. The findings of this study suggest that parental attitudes to meat production and consumption influence conversations about meat origins with children. [ABSTRACT FROM AUTHOR]

Objectives: To evaluate the reliability of using the thenar eminence to determine steak doneness.Design: Double-blinded, cross-sectional study.Setting: Various home kitchens in Melbourne, Australia.Participants: Amateur/home cooks.Main Outcome Measures: The accuracy of the finger test (the tenseness of the thenar eminence in different hand positions) for determining how well a random beef steak has been cooked (rare v medium-rare v medium v well-done). We also examined whether participants improved with practice and whether the accuracy of the finger test was correlated with age, sex, cooking experience or self-rated steak-cooking ability.Results: Twenty-six participants completed the study, and showed that they could accurately determine the doneness of a steak with the finger test better than chance (χ2[1, n = 156] = 9.88; P < 0.01). Their overall accuracy, however, was low (36%). There was no correlation between accuracy in application of the finger test with the other collected participant and steak variables.Conclusions: The finger test can be used by amateur cooks to determine beef steak doneness. However, the low overall accuracy of the test suggests that more invasive tests are to be recommended for determining steak doneness for its health benefits. [ABSTRACT FROM AUTHOR]