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Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff
Author(s) -
Schmidt T.B.,
Keene M.P.,
Lorenzen C.L.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08880.x
Subject(s) - flavor , psychology , food science , preference , mathematics , statistics , chemistry
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.