[P2.080]
Relationship between shear forces, level of satisfaction and the price of beefsteak in Switzerland
P-A. Dufey1, P. Silacci1, J. Messadene-Chelali*2 Agroscope Institute for Livestock Sciences ILS, Switzerland
Meat tenderness is usually measured by the Warner-Bratzler shear (WBS) force determination.
Following a study implicating 900 Swiss consumers, three satisfaction levels were established based on results associated with the perception of tenderness combined with level of satisfaction and WBS measurements (Fig.). Swiss consumers are “fully satisfied” when WBS values are less than or equal to 3.3 kgf, “partially satisfied” between 3.3 and 3.9 kgf and
“dissatisfied” above 3.9 kgf.
The aim of this study was to evaluate the expected level of satisfaction relating to the WBS values of different muscles used as steaks in Switzerland, as well as to the purchase price.
Two studies conducted in 2009 and 2014 as part of the Swiss monitoring of meat tenderness supplied the WBS values of 435 steaks from 8 different muscles.
On average, the WBS values per muscle range between 2.6 and 3.6 kgf, with coefficients of variation between 18 and 33%. The percentage less than or equal to 3.3 kgf, corresponding to
“fully satisfied” consumers, is 85, 73, 72, 66, 63, 54, 49 and 45% for top loin, top sirloin, top loin- bone in, rump cap, ribeye, tenderloin, eye of knuckle and top round muscles, respectively.
The average price paid does not vary much as a function of the three satisfaction levels.
Compared to the “fully satisfied” category, price reductions for the “partially satisfied” and
“dissatisfied” are 5% and 8% respectively. Finally, to complete this consumer approach, our study showed that out of 234 people, 78.2% would agree to pay more for their steaks in exchange for a guarantee of tenderness and a “fully satisfied” rating. The average weighted additional amount comes to +20%.
Actually, the relationship between the price of beefsteak and the level of satisfaction related to the tenderness is very low.
Keywords: Beef Tenderness, Consumer panels, Warner-Bratzler Shear force (WBS), Satisfaction levels
