Cooking Behavior Research Articles

Real-world cooking robot system from recipes based on food state recognition using foundation models and PDDL

Although there is a growing demand for cooking behaviors as one of the expected tasks for robots, a series of cooking behaviors based on new recipe descriptions by robots in the real world has not yet been realized. In this study, we propose a robot system that integrates real-world executable robot cooking behavior planning using the Large Language Model (LLM) and classical planning of PDDL descriptions, and food ingredient state recognition learning from a small number of data using the Vision Language model (VLM). We succeeded in experiments in which PR2, a dual-armed wheeled robot, performed cooking from arranged new recipes in a real-world environment, and confirmed the effectiveness of the proposed system.

A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes

A large-scale study was conducted to obtain a more holistic understanding of the cooking behavior for different bean accessions in terms of cooking kinetics and time to cook. Fresh and aged soaked beans from twenty-four accessions were assessed for texture evolution during cooking at 95 °C using the most informative objective compression texture analysis method. Texture evolution was modelled by the conventional fractional conversion model as well as modified three-parameter models to capture the lag phase. The initial texture varied across bean accessions and is significantly positively related to bean size. Significant but limited differences in initial texture on ageing were observed, the difference being accession dependent. The texture evolution during cooking, cooking kinetics and time to cook varied across bean accessions and storage conditions and all bean accessions developed the hard to cook defect. The softening rate constants for fresh beans were significantly higher (0.026–0.053) and more variable than for aged beans (0.008–0.014, almost similar values). Fresh and aged beans of a given accession softened to similar levels of final relative hardness. The lag phase was more prominent in aged beans (up to ≈25 min) than non-aged beans (0–7 min). Therefore, the difference in time to cook for fresh beans across accessions is mainly determined by the difference in initial hardness and cooking rate constant, while for aged beans these differences depend on initial hardness and lag time and to a lesser extent on the cooking rate constant.

Impact of a Food Skills Course with a Teaching Kitchen on Dietary and Cooking Self-Efficacy and Behaviors among College Students.

College students may face barriers to eating healthy foods. Educational interventions providing practical knowledge and skills may help students to overcome financial barriers or other barriers to acquiring, preparing, and consuming healthy foods. We evaluated the association between participation in a semester-long food skills course with an interactive teaching kitchen and dietary and cooking self-efficacy and behaviors. Participants were recruited from course enrollees (intervention) and the general student population (comparison). We assessed differences in pre-post changes in the outcomes between groups using the propensity score weighting and mixed effects linear or Poisson regression. Course participation was associated with improved self-efficacy around cooking (group × time β-coefficient [SE]: 3.25 [0.57], p < 0.0001) and fruit (6.33 [1.19], p < 0.0001), vegetable (5.43 [1.42], p = 0.0002), and whole grain (5.83 [1.40], p < 0.0001) consumption. Course participants reported smaller pre-post decreases in vegetable consumption compared to non-participants (0.35 [0.16], p = 0.03), increased cooking frequency (0.22 [0.10], p = 0.03) and a decreased frequency of skipping meals (-0.47 [0.16], p = 0.003). There were no changes associated with the intervention in the consumption of fruit or whole grains, or in eating out frequency. Participation in a semester-long, personal food skills course with a teaching kitchen may improve self-efficacy, cooking, and vegetable consumption among college students.

Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior

Quantitative changes at different length scales (molecular, microscopic, and macroscopic levels) during cooking were evaluated to better understand the cooking behavior of common beans. The microstructural evolution of presoaked fresh and aged red kidney beans during cooking at 95 °C was quantified using light microscopy coupled with image analysis. These data were related to macroscopic properties, being hardness and volume changes representing texture and swelling of the beans during cooking. Microstructural properties included the cell area (Acell), the fraction of intercellular spaces (%Ais), and the fraction of starch area within the cells (%As/c), reflecting respectively cell expansion, cell separation, and starch swelling. A strong linear correlation between hardness and %Ais (r = −0.886, p = 0.07), along with a significant relative change in %Ais (∼5 times), suggests that softening is predominantly due to cell separation rather than cell expansion. Regarding volume changes, substantial cell expansion (Acell increased by ∼1.5 times) during the initial 30 min of cooking was greatly associated with the increase in the cotyledon volume, while the significance of cell separation became more prominent during the later stages of cooking. Furthermore, we found that the seed coat, rather than the cotyledon, played a major role in the swelling of whole beans, which became less pronounced after aging. The macroscopic properties did not correlate with %As/c. However, the evolution of %As/c conveyed information on the swelling of the starch granules during cooking. During the initial phase, the starch granule swelling mainly filled the cells, while during the later phase, the further swelling was confined by the cell wall. This study provides strong microscopic evidence supporting the direct involvement of the cell wall/ middle lamella network in microstructural changes during cooking as affected by aging, which is in line with the results of molecular changes.

Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta.

This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the content of bioactive compounds, antioxidative activity, cooking behaviour, texture, colour and sensory properties of the cooked pasta was evaluated. WG preparations significantly increased the antioxidant potential (by 185-600%) as well as the content of phenolics (by 26-146%), flavonoids (by 40-360%) and potassium (up to three-fold) in the cooked pasta, depending on WG type and enrichment level. Flavonoids were dominantly present in the free form. Cooking resulted in a significant loss of flavonoids (39-75%) whereas phenolics were liberated from the matrix. The highest increase in total phenolics and antioxidant activity was exerted by the WG powder and extract. Pasta hardness and adhesiveness were increased, but encapsulated WG deteriorated cooking behaviour. The best-scored enriched pasta regarding sensory quality and texture was that enriched with WG powder at the low/moderate level.

Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour

In this study, the role of soaking beans in a sodium citrate solution (a cation chelator) at pH = 4.4 and 41 °C in directing/improving the cooking behaviour of common beans was explored. The cooking behaviour of the pre-soaked red kidney beans was determined and the corresponding changes of phytate, minerals, starch, protein and pectin were quantified. Soaking beans in citrate buffer could accelerate softening of the beans during cooking in deionised water while subsequent cooking of beans in this buffer had a limited additional effect on softening compared to cooking in deionised water. Phytate hydrolysis during soaking in citrate buffer results in a release of Mg2+ and Ca2+. Both cations were leached into the soaking medium, higher amounts being observed for Mg2+ release to the soaking media because of the lower affinity of Mg2+ for pectin. It was observed that the pectin solubilisation rate in beans treated by sodium citrate buffer was positively correlated to bean softening. All of these results point out that soaking in a citrate buffer prohibits pectin Ca2+ cross linking therefore enhancing pectin solubilisation and thus increasing the bean softening rate constants during cooking, while starch and protein were not responsible for texture evolution.

Modern Home Cooking Practices, the Role of New Media, and Implications for Culinary Medicine: A Qualitative Study Among Mothers With Low Income

Culinary medicine offers a practical, experiential approach to nutrition education, but in-person programs are resources intensive. Digital interventions may offer a scalable, acceptable approach to culinary medicine in populations that are at increased risk for poor diet, such as parents with low income. The purpose of this study was to examine modern home cooking behavior and the role of new media from the perspective of parents with low income and identify implications for culinary medicine research. Twenty parents from 6- to 11-year-old children that qualify for free/reduced school lunch programs completed a survey and interview examining online cooking information seeking behaviors, current cooking practices, and factors that influence healthy eating. Interview transcripts were analyzed using a semi-structured hybrid coding approach. Three major themes emerged from the data: (1) Current cooking habits and environment; (2) Factors that influence healthy cooking; and (3) The role of the internet in home cooking. This research may be used to inform the creation of digital culinary medicine intervention tools to promote healthy eating in this population.

Urban households’ food safety knowledge and behaviour: Choice of food markets and cooking practices

Food safety is a public health issue and a shared responsibility of everyone. Traditional food markets can be high-risk locations for the spread of foodborne diseases, especially in developing countries. The focus has been to improve institutional food handlers' food safety knowledge and behaviour. However, the household is the last barrier to preventing the transmission of foodborne diseases. Households' knowledge and proper behaviour towards food safety in the home can improve their protection against foodborne diseases. Using household data from the NOURICITY project on urban households in Ghana, the study sought to answer the primary research questions, including; the main factors that influence urban households' choice of food markets and the effect of household food safety knowledge and wealth status on food safety cooking practices/behaviour. Structural Equation Modelling (SEM) was applied to address these questions. The study results show that convenience (proximity and availability of all products at one location) is the primary consideration for choosing a food market, not food safety. Only 18% of respondents considered food safety one of their topmost priorities in choosing a market. In addition, although households are food safety knowledgeable and have a positive attitude towards food safety, neither food safety knowledge nor attitude has a statistically significant effect on food safety cooking practices/behaviour. However, household wealth status positively affects food safety cooking practices/behaviour. We conclude that households’ food safety cooking behaviour may improve when in addition to appropriate food safety knowledge, households are economically better off.

Bean Cuisine: The Potential of Citizen Science to Help Motivate Changes in Pulse Knowledge and Consumption.

Pulses, or the dry, edible seeds of non-oilseed legumes (e.g., chickpeas, cowpeas, dry beans, dry peas, and lentils), are uniquely positioned to simultaneously benefit human and environmental well-being, all while being affordable and important to diverse cultural food traditions around the world. Despite the benefits they can provide, pulses are dramatically under-consumed. One key barrier preventing higher intake among consumers is a lack of familiarity with how to prepare and regularly incorporate pulses into meals. To address this barrier and actualize findings from our laboratory, we created the Bean Cuisine, a 2-week cuisine (i.e., meal plan) with 56 pulse-centric recipes corresponding to 14 unique breakfast, lunch, snack, and dinner ideas. Each meal category was largely interchangeable, i.e., the order of the breakfast recipes is not important, and one could be swapped for another if a different order were preferrable to a consumer. Fifty-six citizen scientists were recruited to provide feedback on the Bean Cuisine. Free response feedback related to project participation was very positive, and common themes included changes in pulse consumption and cooking behaviors, increased awareness of pulse variety and versatility, and positive perceptions of citizen science. Overall, participation in the Bean Cuisine citizen science project helped create pulse advocates, empowering participants to advance the well-being of their communities through pulses.

Complex, Varied and Evolving Manifestations of Food Agency in Daily Life Among Diabetes Prevention Program Participants in Baltimore, Maryland

ObjectiveTo characterize food agency (one's capacity to procure and prepare food in particular contexts) among Diabetes Prevention Program (DPP) participants and gather perspectives about experiences with DPP. DesignPhotograph-elicitation in-depth interviews and survey measures. SettingBaltimore, Maryland (June–August 2021). ParticipantsBlack women (n = 13) who participated in DPP. Phenomenon of InterestFood agency and strategies used to procure and prepare food and the influence of DPP on daily food behaviors. Surveys measured food agency using the Cooking and Food Provisioning Action Scale and cooking behaviors. AnalysisThematic analysis of qualitative in-depth interviews and descriptive statistics for quantitative measures. ResultsAs quantitative and qualitative data revealed, participants were frequent and confident cooks with high food agency. Participants viewed cooking as a key strategy for healthy eating and desired more hands-on cooking instruction within DPP to develop new healthy cooking skills. The primary barriers identified were related to lack of time or energy. Food procurement and preparation practices shifted over time, and DPP was a key influence on current behaviors. Conclusions and ImplicationsFood agency is complex and manifests heterogeneously in daily life. A life course, contextual, and food agency-based approach could be considered for future diabetes prevention interventions.

Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels

Heat and acid-induced milk gels do not melt or flow upon heating and thus show great potential as a dairy-based protein source for cooking, e.g. for stews. Understanding how processing, e.g. acidification, affects the cooking behavior of these gels is therefore of great industrial interest.The cooking integrity of gels produced by rapidly acidifying milk using citric acid at temperatures of 60, 75, and 90 °C, was determined by analyzing composition, texture, and spatial water distribution before and after cooking.Increasing the acidification temperature from 60 to75 °C resulted in a significant reduction of yield, due to decreased moisture content of the gels. With increasing content of solids, the gels grew harder and denser, as observed by texture profile analysis and low-field Nuclear Magnetic Resonance. Upon cooking the 60 °C gel lost a significant amount of moisture, due to the contraction of the porous protein network. The more compact gels, prepared at 75 and 90 °C, did not lose mass indicating good cooking integrity, i.e. a gel that keeps its structure during cooking.Acidification temperature thus greatly influenced cooking integrity. The effect was mainly ascribed to the density of the gel texture, a result of the speed of protein aggregation and calcium recovery.

Associations Between Household Frequency of Cooking Dinner and Ultraprocessed Food Consumption and Dietary Quality Among US Children and Adolescents.

Introduction: Dietary quality is poor and intake of ultraprocessed foods (UPFs) is high among children and adolescents in the United States. Low dietary quality and high UPF intake are associated with obesity and higher risk of diet-related chronic diseases. It is unknown whether household cooking behavior is related to improved dietary quality and lower consumption of UPFs among US children and adolescents. Methods: Nationally representative data from the 2007-2010 National Health and Nutrition Examination Survey (n = 6032 children and adolescents ≤19 years of age) were used to examine the relationships between household cooking frequency of evening meals and children's dietary quality and UPF intake using multivariate linear regression models adjusted for sociodemographics. Two 24-hour diet recalls were used to assess UPF intake and dietary quality [Healthy Eating Index-2015 (HEI-2015)]. Food items were categorized according to Nova classification to obtain the UPF percent of total energy intake. Results: A higher household frequency of cooking dinner was associated with lower UPF intake and higher overall dietary quality. Compared to children in households cooking dinner 0-2 times per week, children in households cooking dinner 7 times/week had lower intake of UPFs [β = -6.30, 95% confidence interval (CI) -8.81 to -3.78, p < 0.001] and marginally higher HEI-2015 scores (β = 1.92, 95% CI -0.04 to 3.87, p = 0.054). The trends toward lower UPF intake (p-trend <0.001) and higher HEI-2015 scores (p-trend = 0.001) with increasing cooking frequency were significant. Conclusions: In this nationally representative sample of children and adolescents, more frequent cooking at home was associated with lower intake of UPFs and higher HEI-2015 scores.

Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour

SummaryConsidering the high interest in using pulses in the production of staple foods, including pasta, this study aimed at investigating the effect of pre‐gelatinisation on the overall quality of pasta from red lentils. Pre‐gelatinized flours showed a lower gelatinisation temperature (up to about 57 °C vs. about 65 °C) and higher retrogradation tendency than native flour. Such changes resulted in higher water absorption capacity (up to 1.23 vs. 0.98 g g−1) and higher farinographic torque, but did not impact the cooking quality. Conversely, the resistant starch content of cooked pasta decreased (from 14.79 to 10.4 g/100 g total starch) and the starch hydrolysis index increased (from 48.28 to 67.71) when pre‐gelatinised flours were used. In conclusion, pre‐gelatinisation impacted starch, hydration and the mixing properties of red lentils flours, without compromising the cooking behaviour of the related pasta.

Pollution from cooking in rural and poor urban households of Africa: A methodological review

The article examines the effect of cooking food in kitchens on the health of women, as women and children are at a greater risk to indoor air pollution (IAP). It is important to study the cooking practices and prevalent behaviours among African women to understand the magnitude of the danger they face. The study suggests that a decline in the combustion of solid fuels and the use of clean energy can improve health among women and children, as well as sustainability goals. Proverbs 17:22 says, ‘A joyful heart is the health of the body, but a depressed spirit dries up the bones’. Bible verse Numbers 35:33–34 indicates, ‘You shall not pollute the land in which you live’. The cooking fuel analysis framework among rural women in Africa will guide forward the governments’ sustainability policies for communities to ensure healthy lives and promote well-being of women and children.Contribution: The article conducts a comprehensive analysis of the literature on African cooking practices. A combined search string is made with keywords. Thematic content analysis is conducted with NVivo (produced by QSR International). The article covers two themes, namely improved well-being and suggesting policies to combat climate change and its impacts. Policies and schemes at grassroots levels and better economic conditions in African countries can help to overcome challenges and change health-damaging cooking behaviours. The new advanced sustainability analysis framework has the potential to influence modern kitchen fuels and increase the adoption of new technologies in African villages.

Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior.

The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed. Pasta from raw red lentils (R) was prepared by conventional extrusion (C_R) and extrusion-cooking (EC_R), whereas heat-treated red lentils (HT) were processed into pasta by conventional extrusion (C_HT). A "high protein" and "high fiber" pasta was prepared. Using HT was effective in increasing the luminosity (that was about 88, 91, and 96 for EC_R, C_R, and C_HT, respectively), and decreasing the presence of defects on the pasta surface (heterogeneity was 5%, 36%, and 45% for C_HT, EC_R, and C_R, respectively). Heat treatment on grains or flour significantly increased starch susceptibility to α-amylase (6.6, 7.4, and 8.6% for C_R, C_HT, and EC_R, respectively) and decreased the final viscosity (from 335 BU in C_R to 287 and 291 BU in EC_R and C_HT), resulting in a significant increase in starch digestibility (slowly digestible starch was about 41, 27, and 26% in C_R, C_HT, and EC_R, respectively). As regards proteins, the main effect on their structure was observed in C_HT, where the cooking behavior was much improved and cooking losses were lowest (5.7%). On the other hand, protein and starch organization in EC_R might have accounted for pasta resistance in overcooking.

Use of a focus group-based cognitive interview methodology to validate a cooking behavior survey among African-American adults.

Disparities in diet-related diseases persist among African-Americans despite advances in risk factor identification and evidence-based management strategies. Cooking is a dietary behavior linked to improved dietary quality and cardiometabolic health outcomes. However, epidemiologic studies suggest that African-American adults report a lower frequency of cooking at home when compared to other racial groups, despite reporting on average cooking time. To better understand cooking behavior among African-Americans and reported disparities in behavior, we sought to develop a survey instrument using focus group-based cognitive interviews, a pretesting method that provides insights into a survey respondent's interpretation and mental processing of survey questions. A comprised survey instrument was developed based on input from a community advisory board, a literature review, and a content review by cooking behavior experts. The cognitive interview pretesting of the instrument involved African-American adults (n = 11) at risk for cardiovascular disease who were recruited from a community-based participatory research study in Washington, D.C., to participate in a focus group-based cognitive interview. Cognitive interview methodologies included the verbal think-aloud protocol and the use of retrospective probes. Thematic analysis and evaluation of verbalized cognitive processes were conducted using verbatim transcripts. Five thematic themes related to the survey were generated: (1) Clarity and relevancy of question items; (2) influence of participants' perspectives and gender roles; (3) participant social desirability response to questions; (4) concern regarding question intent. Eleven survey items were determined as difficult by participants. Cooking topics for these items were: cooking practices, cooking skills, cooking perception (how one defines cooking), food shopping skills, and socialization around cooking. Question comprehension and interpreting response selections were the most common problems identified. Cognitive interviews are useful for cooking research as they can evaluate survey questions to determine if the meaning of the question as intended by the researcher is communicated to the respondents-specific implications from the results that apply to cooking research include revising questions on cooking practice and skills. Focus-group-based cognitive interviews may provide a feasible method to develop culturally grounded survey instruments to help understand disparities in behavior for culturally relevant diet behaviors such as cooking.

Protein Maps for Durum Wheat Precision Harvest and Pasta Production.

The quality traits of dough and dry pasta obtained from semolina (Triticum durum Desf. var. Biensur), harvested from a 13.6 ha field, subjected to variable-rate nitrogen (N) fertilization, were assessed to test site-specific pasta production for a short supply chain. Based on the grain quality spatial distribution, two distinct areas with protein content lower or higher than 13% were delineated and harvested selectively. The rheological properties of semolina samples obtained from those areas were evaluated. Furthermore, dry pasta was produced and characterized for its cooking behaviour and sensory characteristics. Semolina was demonstrated to have rheological characteristics (i.e., gluten aggregation time and energy, as evaluated by GlutoPeak test) positively related to the protein content as well as the related pasta, showing better cooking quality. These results are driven by the high amounts of gluten proteins, as well as by the glutenin/gliadin ratio, which are indicators of the technological quality of semolina. Overall, the results indicate that segregation of the grain with &gt;13% of protein at harvest led to the production of semolina with a higher gluten protein content and a higher glutenin/gliadin ratio and, hence, to the production of pasta with better cooking quality. Therefore, site-specific pasta could be a potential asset for a short supply chain, aiming at improving traceability, as well as environmental and economic sustainability.

Adoption of electricity for clean cooking in Cameroon: A mixed-methods field evaluation of current cooking practices and scale-up potential

Over 61 % of Cameroonians continue to rely on polluting fuels for cooking with negative consequences for health and the environment. To understand current and potential use of electricity as a clean energy source for cooking (eCooking), we conducted a mixed-methods study among households from three major urban/peri-urban centres in Cameroon: Douala, Yaoundé and Mbalmayo. Survey data from 1509 households, followed by an intensive one week “cooking diary” with 25 primary cooks and 10 semi-structured qualitative interviews, provided detailed information on cooking behaviours and fuel choices. Liquefied petroleum gas (LPG) was preferred for daily cooking, with firewood or charcoal used for traditional dishes. Electricity was used only as secondary or tertiary fuel by 20 % (n = 311) of survey respondents and only used once a week or less, mainly to cook rice and pasta or boiling water. For those households using eCooking, the most common appliances were rice cookers and hobs; smart-meters attached to the eCooking appliances showed high voltage fluctuation (<160 V to 250 + V) which are suboptimal for sustained eCooking use. To scale up adoption of electricity for clean cooking policies for (i) subsidising cost, (ii) strengthening reliability of service provision and (iii) addressing safety concerns are needed in addition to awareness-raising of the benefits and practicalities of using eCooking appliances for everyday meals.

Patterns of fuel use, cooking practices and factors associated with the use of LPG for cooking in peri-urban Cameroon

Background/Aim: Over three billion people, mostly living in low and middle income countries (LMICs), are exposed to household air pollution from reliance on polluting fuels (e.g. wood, charcoal). There is a dearth of information on barriers to adoption and sustained use of clean cooking fuels, (e.g. liquefied petroleum gas (LPG)) in remote locations in sub-Saharan Africa. Methods: A cross-sectional demographic and fuel use survey was completed by approximately 1500 household cooks from peri-urban Mbalmayo in Central Cameroon. Stratified random sampling was conducted to identify approximately 200 clean (LPG) and 200 polluting (e.g. wood) cooking fuel users who completed in-depth surveys on individual and household characteristics that were potentially associated with cooking behavior and fuel choice. Results: Among households using solid fuels (n=196), the main reported barrier to LPG adoption included the initial cost of LPG equipment (n=87; 59%). Concerns over LPG safety were a significant concern in both users and non-users of LPG (n=366; 83.6% perceived LPG to be dangerous). Decision making over choice of cooking fuel was approximately equally split between the main cook (typically women) and the head of household (usually men); men were in charge of decision making regarding cooking fuel adoption among 41.4% (n=121) LPG users and 56.2% (n=82) of biomass users. Stacking was universal (100%) amongst LPG users, with 70% LPG use. Free secondary fuel and a distance 20-30minutes from retail point reduced LPG use by 20% and 10% respectively. Household head unemployed (O.R 2,057, p-value .000), No formal education (O.R 15.200,p-value .006), and Cost (O.R 2.489, p-value 0.000) were all associated with the non-adoption of LPG. Conclusions: Addressing safety concerns through education, and financially supporting households (e.g. through microfinance) will considerably scale LPG adoption in peri-urban Cameroon. Policies to facilitate LPG adoption should be targeted to both genders. Key words: LPG, clean cooking, adoption

Impact of cooking method on properties of beef and plant-based burgers: Appearance, texture, thermal properties, and shrinkage

Consumers are increasingly adopting plant-based diets because of environmental, health, and animal welfare concerns. Ideally, the cooking behavior of plant-based meat analogs should accurately mimic that of real meat products so consumers can easily adopt them. In the current study, we characterized the impact of different cooking procedures (pan frying, air frying, and oven baking) on the physicochemical properties of beef and plant-based patties. We examined the influence of cooking temperature and time on the appearance, texture, cooking loss, and shrinkage of the two kinds of product. Moreover, the thermal properties of the beef and plant-based burgers were characterized using thermogravimetric and differential scanning calorimetric analysis to provide insights in the key temperatures where molecular changes occurred during cooking. A significant difference was observed in the physicochemical attributes of beef and plant-based patties but cooking method did not have a major influence on their final properties. After cooking, the plant-based patties had a higher water holding capacity, exhibited less shrinkage, and were softer (lower hardness, cohesiveness, springiness, resilience, and chewiness) than beef patties. However, thermal analysis suggested they exhibited a quite similar mass loss during cooking. Our results demonstrate important differences between the cookability of beef and plant-based patties, which highlights the need for further research on the physiochemical basis of the properties of plant-based foods that more accurately simulate the behavior of real meat products. • Three common cooking methods (pan frying, air frying, and oven baking) were used. • Impacts of cooking temperature/time were investigated. • Cooked PB patties had a higher water holding capacity, less shrinkage, and were softer than beef ones. • Cooking method did not have a major influence on patties' final properties. • Thermal analysis suggested PB and beef patties have similar mass loss during a cooking.