Abstract
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.
Original language | English (US) |
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Article number | 106 |
Journal | Foods |
Volume | 11 |
Issue number | 1 |
DOIs | |
State | Published - Jan 1 2022 |
Keywords
- Consumer preference
- Cooked color
- Degree of doneness
- Grill
- Pork
- Sous-vide
ASJC Scopus subject areas
- Food Science
- Microbiology
- Health(social science)
- Health Professions (miscellaneous)
- Plant Science