Comparison of consumer perception and acceptability for steaks cooked to different endpoints: Validation of photographic approach

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1597-1602

  Chan, Sheung Hang ^a   Moss, Bruce W ^a,b   Farmer, Linda J ^b   Gordon, Alan ^b   Cuskelly, Geraldine J ^a  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Cooked meat; Food photographs; Sensory evaluation

Indexed keywords

CONSUMER PERCEPTION; COOKED MEAT; COOKING METHODS; INTERNAL SURFACES; SENSORY EVALUATION; SPLIT-PLOT;

MEATS;

PHOTOGRAPHY;

ARTICLE; CONSUMER ATTITUDE; COOKING; DATA ANALYSIS; FEMALE; HUMAN; MALE; MEAT; NAMED INVENTORIES, QUESTIONNAIRES AND RATING SCALES; PERCEPTION; PHOTOGRAPHY;

ANIMALS; CATTLE; CONSUMER SATISFACTION; COOKING; FEMALE; HUMANS; MALE; MEAT; PERCEPTION; PHOTOGRAPHY; TASTE;

EID: 84870300114     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.069     Document Type: Article

References (18)

1. American Meat Science Association (1995). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat (pp. 4-10). Chicago: American Meat Science Association.
2. L.R. Ferguson Meat and cancer Meat Science 84 2 2010 308 313
3. M. Friedman Food browning and its prevention: An overview Journal of Agricultural and Food Chemistry 44 3 1996 631 653
4. P.V. Harris, and W.R. Shorthose Meat texture R. Lawrie, Developments in meat science 4 1988 Elsevier Applied Science London 245 296
5. F.D. Jarad, M.D. Russell, and B.W. Moss The use of digital imaging for colour matching and communication in restorative dentistry British Dental Journal 199 1 2005 43 49 (Pubitemid 40994780)
6. N.J. King, and R. Whyte Does it look cooked? A review of factors that influence cooked meat color Journal of Food Science 71 4 2006 31 40
7. C.L. Lorenzen, V.K. Davuluri, K. Adhikari, and I.U. Grun Effect of end-point temperature and degree of doneness on sensory and instrumental flavor profile of beefsteaks Science 70 2 2005 113 118
8. E. Obuz, M. Dikeman, J. Grobbel, J. Stephens, and T. Loughin Beef Longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade1 Meat Science 68 2 2004 243 248 (Pubitemid 38778872)
9. Rodney, A. (2005). Color management for photographers: hands on techniques for photoshop users (p. 25-28).
10. W. Scheppach, and M. Scheurlen Exogenous factors in colonic carcinogenesis 2003 Springer London p. 324
11. S. Siegel, and N.J. Castellan Nonparametric Statistics for the Behavioural Sciences 1988 McGraw-Hill Inc. New York pp. 80-87
12. R. Sinha An epidemiologic approach to studying heterocyclic amines Mutation Research 506-507 2002 197 204 (Pubitemid 35286554)
13. USDA. (2011). Beef ⋯ from Farm to Table. Retrieved August 29, 2011, from < http://www.fsis.usda.gov/Fact-Sheets/Beef-from-Farm-to-Table/ index.asp >.
14. A. Varnam, and J. Sutherland Meat and meat products 1995 Chapman Hall London p. 430
15. P.D. Warriss Meat science An introductory text 2nd ed. 2010 CABI Oxford 234
16. R. Watson, R. Polkinghorne, and J.M. Thompson Development of the meat standards Australia (MSA) prediction model for beef palatability Australian Journal of Experimental Agriculture 2005 2008 1368 1379
17. J.W.S. Yancey, M.D. Wharton, and J.K. Apple Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks Meat Science 88 1 2011 1 7
18. W. Zheng, and S. Lee Well-done meat intake, heterocyclic amine exposure, and cancer risk Nutrition and cancer 61 4 2009 427 446