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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...

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Principais autores: Lauren T. Honegger, Erin E. Bryan, Hannah E. Price, Taylor K. Ruth, Dustin D. Boler, Anna C. Dilger
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-12-01
Serier:Foods
Fag:
consumer preference
cooked color
degree of doneness
grill
pork
sous-vide
Online adgang:https://www.mdpi.com/2304-8158/11/1/106
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