ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: When consumers were provided with visual and verbal assistance in placing orders for beef sirloin steaks, ratings for overall liking and liking of flavor were higher (P 〈 0.05) compared to liking ratings for steaks when no assistance was provided. In a comparison of thermometers and touch method to determine endpoint temperature, steaks cooked using thermometers had endpoint temperatures closer to the desired endpoint temperature (1.0 compared with 18.9 °C). Consumers receiving their steak correctly cooked rated the steak higher (P 〈 0.05) for overall liking and liking of flavor. Providing wait staff assistance and using thermometers in foodservice establishments will increase consumer preference for beef sirloin steaks.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08880.x
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