The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate grilled chops more acceptable than sous-vide chops. Chops were cooked to 63 °C or 71 °C using either an open-hearth grill or a sous-vide device. Participants evaluated four samples for tenderness, juiciness, flavor, and overall acceptability. Participants rated a greater percentage of chops cooked sous-vide at 63 °C as tender (82.82%), juicy (55.83%) and acceptable (60.34%) compared with all other cooking method and degree of doneness combinations. Participants rated a greater percentage of sous-vide chops as tender and acceptable compared to grilled chops. Participants rated a greater percentage of chops cooked to 63 °Cas tender, juicy, flavorful, and acceptable when compared to 71 °C. Even when participants could visualize cooked color, they preferred chops cooked to 63 °C compared with chops cooked to 71 °C. Overall, participants preferred chops cooked to 63 °C compared to 71 °C regardless of the cooking method and preferred chops cooked to 63 °C using the sous-vide cooking method the most among all treatments.

Download Full-text

Carcass traits and consumer acceptability of striploin steaks from band-castrated, intratesticular zinc-injected, or sexually intact beef cattle1

Translational Animal Science ◽

10.1093/tas/txy093 ◽

2018 ◽

Vol 3 (1) ◽

pp. 295-303

Author(s):

Jase J Ball ◽

Elizabeth B Kegley ◽

Ty E Lawrence ◽

Shelby L Roberts ◽

Jeremy G Powell ◽

...

Keyword(s):

Shear Force ◽

Mixed Model ◽

Block Design ◽

Subcutaneous Fat ◽

Rubber Band ◽

Experimental Unit ◽

Consumer Acceptability ◽

Overall Acceptability ◽

Beef Bulls ◽

Cooked Color

Abstract One hundred and eighty beef bulls (BW = 337 ± 10.9 kg) were blocked by BW (6 blocks) and assigned randomly to one of three treatments on day 0: 1) INJ; received 1 mL (100 mg Zn) of a Zn solution in each testis, 2) BAN; received blood-restrictive rubber band placed upon the dorsal aspect of the scrotum, and 3) BUL; bulls with testicles remaining intact. Cattle were grouped by weight block in a randomized complete block design (three treatment pens/block and 10 cattle/pen) and harvested by block on three separate dates when blocks reached similar BW and visual subcutaneous fat thickness depth. Striploins were removed from the left carcass sides, vacuum packaged and aged for 14 d, and then frozen at −20 °C. Frozen striploins were sliced into 2.54-cm-thick steaks and remained frozen until analyses. Steaks (n = 3/animal) were used to assess consumer acceptability via consumer taste panel (n = 152 panelists), Warner-Bratzler shear force, percentage cook loss, and cooked color values. Data were analyzed using mixed model procedures; pen was the experimental unit for all dependent variables. Hot carcass weights and LM area were greater (P < 0.01) for the INJ and BUL treatments compared with BAN. Mean yield grade did not differ between treatments (P = 0.12), although BAN carcasses had smaller LM area (P < 0.01) than BUL or INJ carcasses. Percentage of USDA Choice or better carcasses was greater (P < 0.01) for BAN than INJ and BUL treatments. Consumer panelists detected a difference in perceived tenderness; BAN steaks had greater (P = 0.02) tenderness scores than BUL steaks, whereas INJ steaks were intermediate. Panelists rated juiciness of BAN steaks greater (P < 0.01) than either BUL or INJ steaks. Panelists rated beef flavor greater (P = 0.01) for BAN and BUL steaks than INJ steaks. Overall acceptability was greater (P < 0.01) for BAN compared with INJ steaks, whereas BUL steaks were intermediate. Percentage cook loss of striploin steaks (P = 0.47) and Warner-Bratzler shear force values (P = 0.11) did not differ. Cooked color lightness (L*) and redness (a*) values were not affected (P ≥ 0.23) by treatment. Striploin steaks from BAN and BUL treatments had greater (P = 0.02) yellowness values (b*) than INJ steaks. The ratio of red-to-brown (630:580 nm) of cooked striploin steaks was greater (P = 0.05) for INJ than either BAN or BUL treatments. Carcass and palatability outcomes of INJ were more similar to BUL than BAN, suggesting limited efficacy of INJ in mature beef bulls at feedlot entry.

Download Full-text

Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method

Meat Science ◽

10.1016/j.meatsci.2016.06.011 ◽

2016 ◽

Vol 121 ◽

pp. 216-227 ◽

Cited By ~ 19

Author(s):

H.A. Channon ◽

D.N. D'Souza ◽

F.R. Dunshea

Keyword(s):

Consumer Acceptability ◽

Cooking Method ◽

Ageing Period

Download Full-text

The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

Meat and Muscle Biology ◽

10.22175/mmb.10666 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

L. T. Honegger ◽

E. E. Bryan ◽

T. K. Ruth ◽

A. C. Dilger ◽

D. D. Boler

Keyword(s):

Open Hearth ◽

Eating Quality ◽

Cooking Methods ◽

Fluorescent Light ◽

Research Subjects ◽

Cooking Method ◽

Overall Acceptability ◽

Heating Source ◽

Sous Vide ◽

Cooked Color

ObjectivesThe objective was to determine the effects of cooking method and degree of doneness on consumer eating experience of pork chops when consumers were allowed to observe differences in cooked color. The hypothesis was that when consumers were able to visualize cooked color, they would rate pork cooked to 63°C less acceptable than chops cooked to 71°C due to historical perceptions of pork degree of doneness. Additionally, consumers would find sous-vide chops less acceptable due to the lack of browning.Materials and MethodsSensory procedures for all consumer evaluations were reviewed and approved by the University of Illinois Office for the Protection of Research Subjects. Loins were purchased from a commercial abattoir at 1 d postmortem, vacuum packaged, aged until 10 d postmortem, then frozen. Frozen pork loins were cut into 3.2 cm thick chops. Loin origin was maintained for each chop such that consumers were served 4 chops that originated from the same loin. Frozen chops were vacuum packaged and allowed to thaw at approximately 4°C. Pork chops were cooked to either 63°C or 71°C using either an open-hearth grill or an immersion cooker sous-vide device. After cooking, chops were removed from the heating source and cut to expose the internal cooked surface. Cooked color was measured with a Minolta chroma meter. Chops were cut into 1 cm × 1 cm × 3.2 cm sections and served to 132 consumers. Consumers were seated in a breadbox style sensory booth room under fluorescent light to allow for cooked color appraisal. Each consumer was provided 4 samples (grill/63, grill/71, sous-vide/63, sous-vide/71). Consumers used a 9-point Likert-type score system to determine tenderness, juiciness, flavor, and overall acceptability. Data were organized as a percentage of responses to determine the effects of cooking method, degree of doneness, and their interaction.ResultsChops cooked to 63°C (4.10, 9.08) were more red and less yellow (P = 0.01) than chops cooked to 71°C (3.82, 9.39). There was an interaction of cooking method and degree of doneness for both tenderness and acceptability. Consumers rated a greater percentage (P < 0.001) of chops cooked sous-vide at 63°C as tender (82.82%) and acceptable (60.34%) compared with all other cooking method and degree of doneness combinations. There were no differences (P = 0.06) in the percentage of chops rated tender when cooked to 71°C between those sous-vide (33.07%) and grilled (22.42%). Additionally, there were no differences (P = 0.06) in the percentage of chops rated acceptable when cooked to 71°C between those sous-vide (26.35%) and grilled (28.63%). For juiciness, consumers rated a greater (P < 0.01) percentage of chops cooked to 63°C as juicy (44.37%) than those cooked to 71°C (14.78%) but ratings as juicy did not differ between cooking methods. For flavor, consumers rated a greater (P < 0.01) percentage of chops cooked to 63°C as flavorful (34.61%) than those cooked to 71°C (24.31%). Contrary to the expectation, ratings as flavorful did not differ between cooking methods (P = 0.88).ConclusionEven when consumers can identify cooked color, they preferred chops cooked to 63°C. However, the lack of browning on chops cooked using sous-vide did not compromise eating quality of chops.

Download Full-text

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽

10.35792/zot.36.2.2016.12802 ◽

2016 ◽

Vol 36 (2) ◽

pp. 447

Author(s):

Tiltje Andretha Ransaleleh

Keyword(s):

Chemical Composition ◽

Chicken Meat ◽

Cooking Methods ◽

Cooking Method ◽

Mineral Contents ◽

Specific Test ◽

Fresh Meat ◽

Organoleptic Test ◽

Organoleptic Characteristics ◽

Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists. Key word: Chemical composition, organoleptic test, processing bat meat

Download Full-text

Content of Fat-Soluble Nutrients (Cholesterol, Retinol, and α-Tocopherol) in Different Parts of Poultry Meats according to Cooking Method

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2015.44.2.234 ◽

2015 ◽

Vol 44 (2) ◽

pp. 234-241 ◽

Cited By ~ 3

Author(s):

Ji Hyun Lee ◽

Hee Na Lee ◽

Jung-Ah Shin ◽

Ji Yeon Chun ◽

Junsoo Lee ◽

...

Keyword(s):

Cooking Method ◽

Different Parts

Download Full-text

Nanocomposites for Food Packaging Applications: An Overview

Nanomaterials ◽

10.3390/nano11010010 ◽

2020 ◽

Vol 11 (1) ◽

pp. 10

Author(s):

Jawad Sarfraz ◽

Tina Gulin-Sarfraz ◽

Julie Nilsen-Nygaard ◽

Marit Kvalvåg Pettersen

Keyword(s):

Polymer Nanocomposites ◽

Circular Economy ◽

Food Packaging ◽

Antioxidant Properties ◽

Nanocomposite Materials ◽

Consumer Acceptability ◽

Special Focus ◽

Packaging Materials ◽

Mechanical And Thermal Properties ◽

Low Concentrations

There is a strong drive in industry for packaging solutions that contribute to sustainable development by targeting a circular economy, which pivots around the recyclability of the packaging materials. The aim is to reduce traditional plastic consumption and achieve high recycling efficiency while maintaining the desired barrier and mechanical properties. In this domain, packaging materials in the form of polymer nanocomposites (PNCs) can offer the desired functionalities and can be a potential replacement for complex multilayered polymer structures. There has been an increasing interest in nanocomposites for food packaging applications, with a five-fold rise in the number of published articles during the period 2010–2019. The barrier, mechanical, and thermal properties of the polymers can be significantly improved by incorporating low concentrations of nanofillers. Furthermore, antimicrobial and antioxidant properties can be introduced, which are very relevant for food packaging applications. In this review, we will present an overview of the nanocomposite materials for food packaging applications. We will briefly discuss different nanofillers, methods to incorporate them in the polymer matrix, and surface treatments, with a special focus on the barrier, antimicrobial, and antioxidant properties. On the practical side migration issues, consumer acceptability, recyclability, and toxicity aspects will also be discussed.

Download Full-text

Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers

Foods ◽

10.3390/foods10071545 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1545

Author(s):

Valentina Maria Merlino ◽

Daniela Fracassetti ◽

Alessandra Di Canito ◽

Simona Pizzi ◽

Danielle Borra ◽

...

Keyword(s):

Choice Experiment ◽

Principal Component ◽

New Product ◽

Consumption Patterns ◽

Consumer Acceptability ◽

Social Dimensions ◽

Value For Money ◽

Potential Consumer ◽

Fruit Wine ◽

Natural Flavors

The consumption of traditional wine has decreased in Europe during the last fifteen years. In parallel, new wine alternatives obtained by blending wines and fruit juices or by flavoring wines with artificial or natural flavors have appeared on the market. Recently, an innovative fruit wine obtained by co-fermentation of grape must and kiwi juice has been proposed and its potential of attraction for consumers should be exploited. To assess the potential consumer acceptability and expectations towards this new product, an online choice experiment has been conducted involving a consumer group of young adults (18–35 years old; n = 373). After the data collection, participants were divided into two groups according to whether they had already tasted a fruit wine (neophiles) or had never tasted it (new entries). For each group, the individual’s responses (on wine consumption habits, expectations and willingness to consume and pay a fruit wine) were analyzed through Principal Component Analysis. Different consumption styles and expectation patterns were defined in the two groups. However, in general, neophiles showed consumption patterns based on the evaluation of fruit quality, sales format, alcoholic content and the presence or not of bubbles, not giving importance to the brand. In contrast, new entries’ responses identified consumption patterns driven by the willingness to pay for a new product, the product value for money and packaging features. Differences between the two groups in expectations about the product sensory characteristics also emerged. These findings should contribute to this area of study by integrating environmental, economic and social dimensions and addressing food innovation and sustainability in the fruit and wine chains.

Download Full-text