Honegger Lauren T, Bryan Erin E, Price Hannah E, Ruth Taylor K, Boler Dustin D, Dilger Anna C
Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA.
Department of Agriculture Leadership, Education and Communication, University of Nebraska, 143 Finley Hall, P.O. Box 830947, Lincoln, NE 68583, USA.
Foods. 2021 Dec 31;11(1):106. doi: 10.3390/foods11010106.
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.
目的是确定在预期烹饪颜色不同时，低温烹饪和熟度对猪排消费者食用体验的影响。假设是消费者会更喜欢烹饪后的棕色，并且会认为烤猪排比低温烹饪的猪排更可接受。使用明火烤架或低温烹饪设备将猪排烹饪至63°C或71°C。参与者对四个样本的嫩度、多汁性、风味和总体可接受性进行评估。与所有其他烹饪方法和熟度组合相比，参与者将更大比例在63°C下低温烹饪的猪排评为嫩（82.82%）、多汁（55.83%）和可接受（60.34%）。与烤猪排相比，参与者将更大比例的低温烹饪猪排评为嫩且可接受。与71°C相比，参与者将更大比例烹饪至63°C的猪排评为嫩、多汁、美味且可接受。即使参与者能够想象烹饪后的颜色，与烹饪至71°C的猪排相比，他们更喜欢烹饪至63°C的猪排。总体而言，无论烹饪方法如何，参与者都更喜欢烹饪至63°C的猪排，并且在所有处理中，最喜欢使用低温烹饪方法烹饪至63°C的猪排。
