Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant.

Loin steaks were eaten by 67 consumers over a 15-wk period (n = 739 consumer observations) to determine the consumer acceptability of beef tenderness in the home and a "white table cloth" restaurant. Steaks were rated for tenderness, juiciness, flavor, and overall palatability on an 8-point scale. The acceptability levels for tenderness were established based on Warner-Bratzler shear (WBS) force values, tenderness ratings, and a chisquare analysis of the judgment of tenderness and overall acceptability by the same consumers in both the home and restaurant. Results based only on observations from consumers in Lubbock, TX indicated that the beef industry should target production of beef steaks that have a Warner-Bratzler shear force value of 4.1 kg or less to ensure high levels (98%) of consumer acceptability. Results suggest that an acceptable level of beef tenderness for consumers can be determined and WBS values can be used as criteria for determining which steaks will be considered acceptably tender to consumers before distribution to retail outlets. The beef industry needs to conduct a nationwide research study to determine whether the results from this study will apply to all U.S. beef consumers.

Does it pay to change answers on objective tests?

Changing answers on objective tests in a university food and nutrition course was investigated. Responses to 4% of the questions were changed, with a 3:1 ratio of wrong-to-right to right-to-wrong changes. Most students changed at least one answer on each test. More students gained than lost points by changing answers, with a 3:1 ratio of those gaining to those losing. Sex and changing answers usually were not related. Students with the highest grades made the fewest changes. Teachers should advise students to change answers on objective tests in food and nutrition if, after reconsideration, another answer seems better.

Iron content of food cooked in iron utensils.

Twenty foods were cooked in iron and non-iron utensils. Also, three foods were cooked in two iron skillets. Three replications were made, and cooking time and pH for each food were determined. Duplicate samples of the raw and the cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron content was determined by atomic absorption spectrophotometry. Most of the foods (90%) contained significantly more iron when cooked in iron utensils than when cooked in non-iron utensils. Acidity, moisture content, and cooking time of food significantly affected the iron content of food cooked in iron utensils. Perhaps because of differing amounts of previous use, cooking in different iron skillets resulted in some variation in the iron content of food.

Consumer acceptability of ground venison.

The acceptability of ground venison was evaluated by 91 consumers. Four meat patties were formulated: 100 percent beef, 100 venison, 50 percent venison/50 percent beef, and 50 percent venison/50 percent pork. The four patties received similar acceptability scores, except that the all-venison patty was less juicy and had a stronger game flavor. Mixing venison with beef or pork in a patty with about 18 percent fat increased the juiciness and decreased the game flavor. Mixing ground venison with ground beef or pork could make venison more palatable to consumers.

Acceptability of potatoes groun in West Texas.

This study indicated that methods used to prepare fresh potatoes were, in decreasing order: Baking, mashing, boiling, and frying. The two varieties of potatoes commonly grown in West Texas were acceptable and compared favorably with similar varieties available in a local supermarket. However, the potatoes grown in West Texas had lower specific gravity. The Norgold Russet variety was judged by a sensory panel to be more acceptable than the Viking. Baked potatoes had superior texture but poorer color than boiled potatoes. Storing potatoes under home-like conditions for twenty-eight days resulted in lower acceptability, weight loss, and lower specific gravity. Some Norgold Russet potatoes were rotten after twenty-eight days' storage. Specific gravity on the day of cooking was correlated with texture of cooked potatoes. Supermarket shoppers' comments suggest that research is needed on the acceptability of West Texas potatoes baked in microwave ovens.

Programmed instruction in institutional purchasing for dietetic students.

A programmed instruction unit in institutional purchasing for dietetic students was developed and evaluated. The unit is compact, simple to use, and could serve as an overview or review of institutional purchasing by dietetic students. Subjects were forty-five dietetic students in coordinated undergraduate dietetic programs, dietetic internships, and dietetic traineeships, with two institutions represented in each group. The programmed unit was effective, because cognitive achievement post-test scores were significantly higher (24 per cent) than pre-test scores. The unit was equally effective with the three groups, which did not differ significantly in pre- and post-test scores, gain test scores, or attitude toward programmed instruction scale scores at the end of the unit. Interns had higher grad point averages (GPA) than students in coordinated undergraduate programs. All students spent an average of 1 hr. completing the unit, although trainees used more times. An attitude scale showed favorable attitudes by the students toward programmed instruction. Significant positive relationships were found between pre-test scores and GPAs, and post-test scores and GPAs. A questionnaire showed that instructors liked the unit, found it useful, and would use it again. The findings of this study suggest that programmed instruction units in other phases of dietetic education could be developed and used to present factual material, give an overview of a topic, help students to review, and/or save time in classroom instruction.

Meat-buying practices of Caucasians, Mexican-Americans, and Negroes.

Meat purchases were observed at supermarket checkout counters, socioeconomic data were obtained by questioning shoppers, and card questionnaires were given to 600 shoppers. Two supermarket chains in each of the three ethnic areas of Lubbock, Texas, were used on two days. Ethnic group was significantly related to the choice of half of the twelve meat cuts bought by the greastest number of shoppers and accounted for more significant effects on meat-buying variables than did chain, area, and day. Returned card questionnaires were 77 per cent accurate concerning meat-buying data.