The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

Lauren T. Honegger, Erin E. Bryan, Hannah E. Price, Taylor Kathryne Ruth, Dustin Dee Boler, Anna C. Dilger

Research output: Contribution to journalArticlepeer-review

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 languageEnglish (US)
Article number106
JournalFoods
Volume11
Issue number1
DOIs
StatePublished - 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

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