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...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-12-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11227/ |
| _version_ | 1827292954380730368 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Brittany A. Olson |
| collection | DOAJ |
| description | 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 study. Steaks were cooked to an endpoint temperature of either very-rare (54°C), rare (60°C), medium-rare (63°C), medium (71°C), well-done (77°C), or very well-done (82°C). L*, a*, and b* were evaluated at 0, 1, 2, 3, 6, 9, and 12 min post-cutting and digital pictures were taken immediately on an internal surface of the steak. Digital surveys for the evaluation of the images of the cooked steaks were created for consumers and chefs. There were time × DOD interactions (P < 0.05) for L*, a*, and b* values. For very-rare, rare, medium-rare, and medium, a* values increased (P < 0.05) over time. For L*, well-done and very well-done steaks became darker (P < 0.05) and very-rare, rare, and medium-rare steaks became lighter (P < 0.05) over time. Surveys indicated consumers determine DOD when cooking beef in their home primarily by using color, whereas chefs primarily use touch to determine DOD. There were no quality grade effects (P > 0.05) for DOD responses for steak pictures evaluated by consumers or chefs. Consumers identified the DOD of cooked steaks as the DOD that corresponds to published end-point temperatures 27 to 35% of the time. Chefs typically identified the DOD as 1 DOD higher than which the steaks were cooked for steaks cooked to medium or less and 1 DOD lower for steaks cooked to well-done and higher. This indicates differences exist in the perceptions of DOD between culinary professionals and consumers, and may contribute to decreased consumer satisfaction when ordering steaks in a restaurant. |
| first_indexed | 2024-04-24T13:16:50Z |
| format | Article |
| id | doaj.art-15a3aefc28cf4df38601764835b65dbf |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:16:50Z |
| publishDate | 2019-12-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-15a3aefc28cf4df38601764835b65dbf2024-04-04T17:25:09ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2019-12-013110.22175/mmb2019.09.0040Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?Brittany A. Olson0Emily A Rice1Jessie Vipham2John M. Gonzalez3Lauren L. Prill4Lindsey N. Drey5Michael Colle6Michael D. Chao7Phillip Bass8Travis O'Quinn92Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USAKansas State UniversityKansas StateaDepartment of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66502, USA2Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA2Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USAUniversity of Idaho2Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USAUniversity of IdahoN/aThe 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 study. Steaks were cooked to an endpoint temperature of either very-rare (54°C), rare (60°C), medium-rare (63°C), medium (71°C), well-done (77°C), or very well-done (82°C). L*, a*, and b* were evaluated at 0, 1, 2, 3, 6, 9, and 12 min post-cutting and digital pictures were taken immediately on an internal surface of the steak. Digital surveys for the evaluation of the images of the cooked steaks were created for consumers and chefs. There were time × DOD interactions (P < 0.05) for L*, a*, and b* values. For very-rare, rare, medium-rare, and medium, a* values increased (P < 0.05) over time. For L*, well-done and very well-done steaks became darker (P < 0.05) and very-rare, rare, and medium-rare steaks became lighter (P < 0.05) over time. Surveys indicated consumers determine DOD when cooking beef in their home primarily by using color, whereas chefs primarily use touch to determine DOD. There were no quality grade effects (P > 0.05) for DOD responses for steak pictures evaluated by consumers or chefs. Consumers identified the DOD of cooked steaks as the DOD that corresponds to published end-point temperatures 27 to 35% of the time. Chefs typically identified the DOD as 1 DOD higher than which the steaks were cooked for steaks cooked to medium or less and 1 DOD lower for steaks cooked to well-done and higher. This indicates differences exist in the perceptions of DOD between culinary professionals and consumers, and may contribute to decreased consumer satisfaction when ordering steaks in a restaurant.https://www.iastatedigitalpress.com/mmb/article/id/11227/Beefdegree of donenesschefsConsumerscooked color |
| spellingShingle | 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 Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness? Meat and Muscle Biology Beef degree of doneness chefs Consumers cooked color |
| title | Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness? |
| title_full | Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness? |
| title_fullStr | Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness? |
| title_full_unstemmed | Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness? |
| title_short | Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness? |
| title_sort | do published cooking temperatures correspond with consumer and chef perceptions of steak degrees of doneness |
| topic | Beef degree of doneness chefs Consumers cooked color |
| url | https://www.iastatedigitalpress.com/mmb/article/id/11227/ |
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