Hey good looking, how have you been cooking? The role of cooking method on cooked color and palatability of beef steaks

Abstract

Cooking method and degree of doneness (DOD) are crucial in determining beef palatability, affecting key sensory attributes such as juiciness, tenderness, flavor, and color. While various cooking methods are commonly used to prepare beef, their impact on appearance at different DOD remains a point of interest. Consumers often rely on both internal and external color to assess doneness which shapes their expectations and overall eating experience. Thus, the objective of this study was to determine the palatability and appearance differences between six cooking methods and two DODs. Paired beef strip loins were denuded into the Longissimus lumborum (LL) and sliced into 2.54-cm. thick steaks, then randomly assigned one of six cooking methods (Sous Vide, Oven, Grill, Flat-top, Clamshell, or Air Fryer) and a DOD (medium rare [MR] or well done [WD]). Steaks were thawed for 24 hours and then cooked to their designated DOD. Consumers (N = 96 per DOD, N = 192 total) evaluated six samples using a 100-point line scale for juiciness, tenderness, flavor, overall liking, and overall appearance. Acceptability (acceptable/unacceptable) was determined for each trait. Consumers were asked about the visual expectations by determining (yes/no) if the steak’s appearance matched the expected DOD. The steaks assigned for lab assays were used to measure SSF, cook loss, objective color traits, and multiple myoglobin chemistry assays. Consumers determined Oven steaks were juicier and more tender (P < 0.05) than all other cooking methods, although overall liking did not differ (P > 0.05). Across methods, MR steaks were consistently rated higher (P < 0.05) than WD for juiciness, tenderness, flavor, and appearance, except for Flat-top flavor ratings. Consumers rated Oven and Flat-top steaks higher (P < 0.05) than all other cooking methods but similar (P > 0.05)to Grill steaks. Flat-top steaks had least amount (P < 0.05) of myoglobin denaturation than all other cooking methods. However, there were no differences (P > 0.05) observed for MRA within cooking methods, but as DOD increased, MRA levels decreased (P < 0.05). The MR Oven, MR Air fryer and MR Clamshell had the higher (P < 0.05) a* values than all other treatments but were similar to MR Flat-top steaks. This study highlighted a common discrepancy between objective and subjective measures with subjective measures connecting to the differences in consumer opinions of appearance ratings. Cooking method influenced appearance ratings and visual expectations of DOD. These results suggest that despite similar endpoint temperatures, differences in internal and external color influenced consumer perception and acceptability of not only the appearance, but potentially other palatability traits.