New Food Research Study Results Reported from South Dakota State University (Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks).

A recent study conducted by South Dakota State University investigated the influence of beef hot carcass weight (HCW) on consumer sensory attributes. The study used beef carcasses with different weights and quality grades to evaluate the sensory characteristics of strip loin, eye of round, and Denver cut steaks. The results showed that certain combinations of weight and quality grade had an impact on the tenderness, juiciness, flavor, and overall liking of the steaks. However, no clear pattern of effects could be determined across the different cuts or quality grades, indicating the need for further research to determine the most acceptable HCW from a consumer perspective. [Extracted from the article]