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

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 106
Author(s):  
Lauren T. Honegger ◽  
Erin E. Bryan ◽  
Hannah E. Price ◽  
Taylor K. Ruth ◽  
Dustin D. Boler ◽  
...  
Keyword(s):  
Open Hearth ◽  
Consumer Acceptability ◽  
Cooking Method ◽  
Overall Acceptability ◽  
Sous Vide ◽  
Eating Experience ◽  
Brown Color ◽  
Cooked Color

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.

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

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.

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

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 &lt; 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 &lt; 0.01) than BUL or INJ carcasses. Percentage of USDA Choice or better carcasses was greater (P &lt; 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 &lt; 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 &lt; 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.

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

2019 ◽  
Vol 3 (2) ◽  
pp. 4-4
Author(s):  
L. T. Honegger ◽  
E. E. Bryan ◽  
T. K. Ruth ◽  
A. C. Dilger ◽  
D. D. Boler
Keyword(s):  
Consumer Acceptability ◽  
Cooking Method ◽  
Cooked Color

PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 380-380
Author(s):  
Isabella Cristina F de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Sensory Attributes ◽  
Consumer Perceptions ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Beef Steaks ◽  
Red Angus ◽  
Hedonic Scale ◽  
Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P &gt; 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P &lt; 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P &lt; 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

scholarly journals Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. E. Bryan ◽  
B. N. Smith ◽  
R. N. Dilger ◽  
A. C. Dilger ◽  
D. D. Boler
Keyword(s):  
Shear Force ◽  
Cooking Method ◽  
University Of Illinois ◽  
End Point ◽  
Aging Period ◽  
Cooking Temperature ◽  
Final Weight ◽  
Sous Vide ◽  
End Point Temperature ◽  
The University

ObjectivesThe objective was to determine the ability to detect differences in cook loss and Warner-Bratzler shear force (WBSF) value between chops aged for differing time periods and cooked to varying degrees of doneness in a sous-vide style cooker.Materials and MethodsLoins (n = 68) from pigs humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54 cm thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63°C, aged 7 d and cooked to 63°C, aged 14 d and cooked to 63°C, or aged 14 d and cooked to 71°C. Chops (n = 272) were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference (PDIFF) option in the MIXED procedure of SAS.ResultsCook loss increased as aging period or degree of doneness increased. Among chops cooked to 63°C, chops aged 3 d had 1.14% units less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had 1.13% units less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71°C had 10.06% units greater (P < 0.001) cook loss than chops cooked to 63°C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63°C, chops aged 3 d required 0.27 kg more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. End-point cooking temperature had a greater effect on tenderness, with chops aged 14 d and cooked to 71°C requiring 0.83 (P < 0.001) kg more force than those aged 14 d and cooked to 63°C. Previous studies have reported a decrease in Warner-Bratzler shear force between 7.10–21.29% when comparing early (1–3 d) and mid (7 or 9 d) aging and decreased between 3.53–15.38% when comparing mid and late (14–21 d) aging. In the present study, Warner-Bratzler shear force decreased 9.00% from early-to-mid aging and 5.86% from mid-to-late aging.ConclusionOverall, these data indicate sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

scholarly journals Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Low Cost ◽  
Zero Point ◽  
Cooking Methods ◽  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin ◽  
Texas Tech University ◽  
Eating Experience ◽  
Cooking Times

ObjectivesCooking meat using a clamshell grill has become common in university research settings due to speed, relative low cost, and acceptable repeatability. However, other cooking methods such as charbroiling and salamander grills have also become a popular method in the hotel and restaurant industry. The objective of this experiment was to evaluate the effect of different dry heat cooking methods on beef palatability across a range of USDA quality grades.Materials and MethodsA consumer panel (n = 288) was conducted at Texas Tech University. Strip loin steaks from four different USDA quality grades (Prime, upper 2/3 Choice, lower 1/3 Choice, and Select) were cooked using one of four cooking methods: electric clamshell grill (CLAM), flat top gas grill (FLAT), Charbroiler gas grill (CHAR), or Salamander gas broiler (SAL). After cooking to medium degree of doneness (70–72°C), steaks were cut into cubes (1.3-cm × 1.3-cm × steak thickness), and two cubes were served immediately to 6 predetermined consumers from each steak. Each consumer evaluated 8 samples, representing half of the 16 possible quality grades × cooking method treatment combinations. Consumers scored juiciness, tenderness, flavor liking, and overall liking using electronic ballots with the zero-point anchors labeled as extremely dry, extremely tough, dislike flavor extremely, and dislike overall extremely and the 100-point anchors labeled as extremely juicy, extremely tender, like flavor extremely, and like overall extremely. Also, consumers rated each sample as either acceptable or unacceptable for each palatability trait.ResultsThere were no interactions between the cooking method and quality grade for any of the palatability traits (P > 0.05). Steaks cooked on CHAR had greater (P < 0.05) flavor and overall liking scores, as well as a greater percentage of samples (P < 0.05) that were considered acceptable overall compared to the other cooking methods. Steaks cooked on FLAT were scored lower (P < 0.05) for tenderness and juiciness compared with all other cooking methods. Steaks cooked on CLAM, SAL, and CHAR were scored similarly for tenderness and juiciness (P > 0.05). Steaks cooked on FLAT were scored lower (P > 0.05) than CHAR and SAL for overall liking. Steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than CHAR and SAL. Prime samples had greater scores (P < 0.05) than Low Choice and Select, which were similar (P > 0.05), for tenderness, juiciness, flavor liking, and overall liking, but Prime did not differ from Top Choice (P > 0.05) for any palatability traits.ConclusionThese results indicate cooking method had a significant impact on consumer palatability ratings, and those results were consistent across a range of quality grades. Even though these cooking methods are all classified as dry heat cookery methods, consumers in this study were able to detect differences in tenderness, juiciness, flavor liking, and overall liking. This may be due to increased cooking times or differing types of heat transfer possessed by the various cooking methods. These data suggest cooking steaks by CHAR resulted in the most desirable eating experience, and cooking steaks on FLAT and CLAM were less desirable. However, the low eating satisfaction of FLAT can be linked to low tenderness and juiciness, whereas CLAM liked less due to low flavor liking.

scholarly journals Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi

2016 ◽  
Vol 4 (11) ◽  
pp. 919
Author(s):  
Serap Coşansu ◽  
Özlem Kıymetli
Keyword(s):  
Nutritional Value ◽  
Vacuum Packaging ◽  
Heat Processing ◽  
Antioxidant Compounds ◽  
Cooking Method ◽  
Heat Stable ◽  
Preservation Method ◽  
Sous Vide ◽  
Major Nutrients

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

scholarly journals The influence of roasting conditions on volatile flavour compounds in raw and roasted cashew kernels (Anacadium ocidentale) grown in Nigeria

2019 ◽  
Vol 11 (1) ◽  
pp. 1-10
Author(s):  
Olawale Paul Olatidoye ◽  
Taofik Akinyemi Shittu ◽  
Samuel Olusegun Awonorin ◽  
Emmanuel Sunday Akin Ajisegiri
Keyword(s):  
Volatile Compounds ◽  
Extraction Procedure ◽  
Consumer Acceptability ◽  
Volatile Fraction ◽  
Flavour Compounds ◽  
Overall Acceptability ◽  
Flame Ionization ◽  
Volatile Flavour ◽  
Steam Distillation Extraction ◽  
Temperature Time

The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour. In this study, cashew kernels were roasted in a forced airflow-drying oven for 20, 40,and 60 min at 100, 120, 140, and 160°C. The productswere evaluated for volatile flavour compounds and the sensory evaluation of the roasted cashew kernelsat different roasting conditions. The volatile fraction was isolated using the combined steam distillation–extraction procedure and identified by gas chromatography–flame-ionization detection (GC-FID). The consumer acceptability test was carried out by 100 panellists using nine point hedonic scales to assess preferences for like or dislike, colour, taste, texture, flavour,and overall acceptability. It was found that there were significant differences in flavour compounds between the different conditions of roasting. Twenty-nine volatile compounds were identified in both fresh and roasted cashew kernelscomprising five main classes,which consist of 12 hydrocarbons, eight aldehydes, four ketones, three alcohols,and one acid. The volatile compounds(mg/100g) ranged from 5.03x10-2to 1.20 (2-butanone), 7.46x10-6to 1.85 (hexanal), 8.91x10-6to 1.94 (acetone), 6.74x10-1to 2.24 (benzaldehyde). The amount of generated volatile compounds increased astheroasting temperature and time increased. The consumer acceptability test revealed that samples roasted for 40 or 60 min at 140°C produced the most acceptable product in terms of all the measured attributes. The study showed that the roasting conditions produced acceptable cashew kernelsof desirable colour and superior flavour quality that enhance direct and commercial utilization.

scholarly journals Acceptability of Pulse-Fortified Foods by Two Groups: Participants in a Clinical Trial and Participants in a Consumer Acceptability Panel

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 129 ◽  
Author(s):  
Donna Ryland ◽  
Peter Zahradka ◽  
Carla Taylor ◽  
Rhonda Bell ◽  
Michel Aliani
Keyword(s):  
Clinical Trial ◽  
Clinical Trials ◽  
Research Question ◽  
Health Benefit ◽  
Influential Factors ◽  
Consumer Acceptability ◽  
Fortified Foods ◽  
Overall Acceptability ◽  
Regular Consumption ◽  
Trial Participants

Pulses are nutrient-rich ingredients used as interventions in clinical trials to determine their effect on lowering blood lipids, which are risk factors for cardiovascular disease. Acceptability of these foods is critical for compliance by participants in clinical trials as well as regular consumption by those eating them for their health benefit. Commercialisation of foods that prove positive for health is required to make them available to the general population. Since the target for commercialisation would be products that will be procured by as many people as possible, the research question becomes whether or not testing is required by the clinical trial participants, by consumer acceptability testing in a sensory unit, or by both to ensure acceptability. The objective of this study was to determine the acceptability of pulse-based soups and casseroles destined for a clinical trial by both the participants in the clinical trial and by consumer participants not in the clinical trial. Neither group received any training regarding sensory analysis. Acceptability of aroma, appearance, flavor, texture, overall acceptability, and the frequency of eating the samples of five formulations fortified with either peas or beans was measured. Groups differed in their acceptability of foods for different attributes with the clinical trial participants providing less discrimination among the sensory attributes for their acceptability. Influential factors could include motivation for healthy eating, age, number of times the product was consumed, amount of the product consumed, and where it was consumed. In conclusion, acceptance measures from both groups are required in order to gain as much information as possible regarding acceptability of attributes for commercialisation of pulse-fortified foods that provide a health benefit.

scholarly journals Validation of the Quality and Microbiological Risk of Meat Cooked with the Vacuum-pack Cooking Method (sous-vide)

2013 ◽  
Vol 14 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Naomi ISHIWATARI ◽  
Mika FUKUOKA ◽  
Akihiro TAMEGO ◽  
Noboru SAKAI
Keyword(s):  
Cooking Method ◽  
Sous Vide
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