Related Experiment Video
Updated: May 16, 2026
Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
Published on: April 26, 2013
Comparison of consumer perception and acceptability for steaks cooked to different endpoints: validation of
Sheung-Hang Chan1, Bruce W Moss, Linda J Farmer
1Queens University, Institute of Agri-Food and Land Use, School of Biological Sciences, David Keir Building, Stranmillis Road, Belfast, Northern Ireland BT9 5AG, United Kingdom. schan07@qub.ac.uk
Abstract:
Photographs have been used to enhance consumer reporting of preference of meat doneness, however, the use of photographs has not been validated for this purpose. This study used standard cooking methods to produce steaks of five different degrees of doneness (rare medium, medium well, well done and very well done) to study the consumer's perception of doneness, from both the external and internal surface of the cooked steak and also from corresponding photographs of each sample. Consumers evaluated each surface of the cooked steaks in relation to doneness for acceptability, 'just about right' and perception of doneness. Data were analysed using a split plot ANOVA and least significant test. Perception scores (for both external and internal surfaces) between different presentation methods (steak samples and corresponding photos), were not significantly different (p>0.05). The result indicates that photographs can be used as a valid approach for assessing preference for meat doneness.
