Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

The objective of this study was to assess consumer and chef perceptions and knowledge of beef degrees of doneness (DOD) as well as to measure the changes in cooked color over time related to DOD. Steaks from strip loins (M. longissimus lumborum) from each of 5 quality treatments were used for this s...

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Bibliographic Details
Main Authors: Brittany A. Olson, Emily A Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Colle, Michael D. Chao, Phillip Bass, Travis O'Quinn
Format: Article
Language:English
Published: Iowa State University Digital Press 2019-12-01
Series:Meat and Muscle Biology
Subjects:
Beef
degree of doneness
chefs
Consumers
cooked color
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/11227/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/11227/

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