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 chop...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/1/106 |
| _version_ | 1797499032060297216 |
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| author | Lauren T. Honegger Erin E. Bryan Hannah E. Price Taylor K. Ruth Dustin D. Boler Anna C. Dilger |
| author_facet | Lauren T. Honegger Erin E. Bryan Hannah E. Price Taylor K. Ruth Dustin D. Boler Anna C. Dilger |
| author_sort | Lauren T. Honegger |
| collection | DOAJ |
| description | 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 °C as 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. |
| first_indexed | 2024-03-10T03:41:40Z |
| format | Article |
| id | doaj.art-9a6956ba08f5482582055aeff7c2ffb7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:41:40Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9a6956ba08f5482582055aeff7c2ffb72023-11-23T11:31:32ZengMDPI AGFoods2304-81582021-12-0111110610.3390/foods11010106The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork ChopsLauren T. Honegger0Erin E. Bryan1Hannah E. Price2Taylor K. Ruth3Dustin D. Boler4Anna C. Dilger5Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USADepartment of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USADepartment of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USADepartment of Agriculture Leadership, Education and Communication, University of Nebraska, 143 Finley Hall, P.O. Box 830947, Lincoln, NE 68583, USADepartment of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USADepartment of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USAThe 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 °C as 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.https://www.mdpi.com/2304-8158/11/1/106consumer preferencecooked colordegree of donenessgrillporksous-vide |
| spellingShingle | Lauren T. Honegger Erin E. Bryan Hannah E. Price Taylor K. Ruth Dustin D. Boler Anna C. Dilger The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops Foods consumer preference cooked color degree of doneness grill pork sous-vide |
| title | The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops |
| title_full | The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops |
| title_fullStr | The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops |
| title_full_unstemmed | The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops |
| title_short | The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops |
| title_sort | effect of cooking method and cooked color on consumer acceptability of boneless pork chops |
| topic | consumer preference cooked color degree of doneness grill pork sous-vide |
| url | https://www.mdpi.com/2304-8158/11/1/106 |
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