Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures

L L Prill,L N Drey,T G O'Quinn,J M Gonzalez,M D Chao,T A Houser,J L Vipham,E A Boyle

doi:10.4148/2378-5977.7722

Abstract

Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures

Highlights

Previous literature has defined the importance of degree of doneness on consumer palatability ratings (Lorenzen et al, 2005; Lucherk et al, 2016)
A digital survey was developed for chefs to evaluate the cooked steak images
A digital survey (Qualtrics Software, Provo, UT) for chefs was made for the electronic evaluation of the cooked steak images

Summary

Introduction

Previous literature has defined the importance of degree of doneness on consumer palatability ratings (Lorenzen et al, 2005; Lucherk et al, 2016). Foodservice steak preparation practices and chefs’ abilities to identify degrees of doneness were assessed. A digital survey was developed for chefs to evaluate the cooked steak images.

Results

Conclusion