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Article

Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.

Journal of food science - 1 Feb 2015

O'Quinn Travis G, Brooks J Chance, Miller Markus F

Abstract excerpt

A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very-rare, medium-rare, or well-done. Consumers (N = 315) were screened for preference of degree of...

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PMID: 25597832
DOI: 10.1111/1750-3841.12775

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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