Validation of a photographic tool for assessing consumer perception and acceptability of doneness of beef

摘要

Consumer perception and acceptability of doneness of beef was assessed using cooked meat and corresponding photographs. Vacuum packed half sirloin was cut into 25mm thick slices (approximately 100g). Steaks were cooked on a clam-shell grill (plate temperature 200°C) to achieve the following internal temperatures: 60°C, 70°C, 75°C, 80°C, 85°C representing 5 levels of doneness, (rare, medium, medium-well, well-done and very well-done, respectively).Consumers (n=40) were recruited to participate in two sensory evaluation sessions. In the 1st session, steaks of each level of doneness were presented to consumers and photos of each individual steak (both external & internal surface views) were taken in a D65 lighting booth. Consumers assessed the external and internal surface of each meat sample for acceptability of appearance and perception of doneness. Two weeks later, corresponding photos of the steaks (viewed in 1st session) were similarly evaluated by the same consumers. Data was analysed using a split plot ANOVA and least significant test.Perception scores (for both external and internal surface views) between different presentation methods: steak samples and corresponding photos, were not significantly different (p>0.05). The only significant difference observed was the consumer acceptability of the internal surface (p<0.05).The photographs developed were shown to be a valid tool for assessing perception of meat doneness and are suitable to assess heterocyclic amine exposure in dietary studies.