Figure 1.
Figure 1.

Percentage change [(consumer informed score − consumer blind score)/consumer blind score] in consumer (n = 112) ratings of palatability traits due to brand disclosure before sample evaluation. Treatment lean content presented as percent lean/percent fat. *The mean differs from 0 (P < 0.05). a,bTreatment means for the same palatability trait without a common superscript differ (P < 0.05).

 


Figure 2.
Figure 2.

Change in the percentage of beef strip steaks of varying quality treatments considered acceptable for tenderness, juiciness, flavor, texture, and overall liking by consumers (n = 112) due to brand disclosure before sample evaluation. Treatment lean content presented as percent lean/percent fat. *The mean differs from 0 (P < 0.05). a–cTreatment means for the same trait without a common superscript differ (P < 0.05).

 


Figure 3.
Figure 3.

Change in the percentage of beef strip steaks of varying treatments categorized into perceived eating quality levels by consumers (n = 112) due to brand disclosure before sample evaluation. Treatment lean content presented as percent lean/percent fat. *The mean differs from 0 (P < 0.05). a–cTreatment means for the same quality level without a common superscript differ (P < 0.05).