Figure 1.
Figure 1.

Brand labels used to identify USDA grade and brand treatments to consumers during informed consumer testing.

 


Figure 2.
Figure 2.

Percentage change ([consumer informed score − consumer blind score]/consumer blind score) in consumer (n = 112) ratings of palatability traits due to USDA grade and brand disclosure before sample evaluation. *Mean differs from zero (P < 0.05). a,bTreatment means for the same palatability trait without a common superscript differ (P < 0.05).

 


Figure 3.
Figure 3.

Change in the percentage of beef strip steaks of varying quality treatments considered acceptable for tenderness, juiciness, flavor, and overall liking by consumers (n = 112) due to USDA grade and brand disclosure before sample evaluation. *Mean differs from zero (P < 0.05).

 


Figure 4.
Figure 4.

Change in the percentage of beef strip steaks of varying treatments categorized into perceived eating quality levels by consumers (n = 112) due to USDA grade and brand disclosure before sample evaluation. *Mean differs from zero (P < 0.05). a–cTreatment means for the same palatability trait without a common superscript differ (P < 0.05).