Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

The objective of this study was to determine the impact on beef palatability perceptions when consumers with varying degree of doneness (DOD) preferences are served steaks cooked to multiple DOD. Paired Low Choice strip loin steaks were randomly assigned to a DOD of either rare (60°C), medium-rare (...

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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 D. Chao, Michael J. Colle, Phillip D. Bass, Travis O'Quinn
Format: Article
Language:English
Published: Iowa State University Digital Press 2019-10-01
Series:Meat and Muscle Biology
Subjects:
consumer
palatability
degree of doneness
Beef
cooked color
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/9082/

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