Accession Number:

AD0749244

Title:

Consumer Preference and Cooking Yields of Three and Five Pound Pork Spareribs Served with and Without Rib Bones

Descriptive Note:

Technical rept.

Corporate Author:

ARMY NATICK LABS MA FOOD LAB

Report Date:

1972-02-01

Pagination or Media Count:

27.0

Abstract:

The overall consumer acceptance of three pound and five pound spareribs was not significantly different. When considering tenderness alone, however, the three pound spareribs were considered significantly 5 level more tender than the five pound spareribs. The acceptance differences among anatomical positions within three and five pound spareribs were found to be insignificant. It is interesting to note that when the rib bones are removed from the spareribs prior to serving, the sensory scores tend to be higher than the sensory scores of the spareribs served with the bones in the customary manner. The results of this study indicate that military interest in the procurement of pork spareribs weighing three to five pounds should be based primarily on economic and availability considerations.

Subject Categories:

  • Food, Food Service and Nutrition
  • Logistics, Military Facilities and Supplies

Distribution Statement:

APPROVED FOR PUBLIC RELEASE