Consumer Sensory Acceptance of Raw Hamburger Patties Cooked on Grill versus Precooked Hamburger Patties Cooked in Rapid-Cook Oven

Jessica M. MacMartin, Hyojin Chloe Cho, Peter Lawrence Bordi

Research output: Contribution to journalArticle

Abstract

Some foodservice establishments, seeking to reduce cooking time and labor costs, have installed rapid-cook ovens. Food quality using these ovens, however, is still questionable compared to conventional preparation methods. This research compared precooked hamburger patties heated in a rapid-cook oven against raw hamburger patties prepared on a conventional grill. Secondarily, thawed precooked patties were compared to frozen precooked patties, both in the rapid-cook oven. Sensory panels were employed for both phases. The results indicate (a) preparing precooked hamburgers in a rapid-cook oven has no significantly different consumer acceptance ratings compared to raw hamburgers on a conventional grill, and (b) thawed hamburgers are more likely to be accepted than frozen in the rapid-cook oven. These findings may help foodservice practitioners prepare more acceptable products more efficiently.

Original languageEnglish (US)
Pages (from-to)349-359
Number of pages11
JournalJournal of Culinary Science and Technology
Volume15
Issue number4
DOIs
StatePublished - Oct 2 2017

Fingerprint

hamburgers
Food Quality
patties
Cooking
ovens
Costs and Cost Analysis
Research
food service
consumer acceptance
food quality
cooking
labor

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

@article{1e3821bb292a4ba88353087b77062c4f,
title = "Consumer Sensory Acceptance of Raw Hamburger Patties Cooked on Grill versus Precooked Hamburger Patties Cooked in Rapid-Cook Oven",
abstract = "Some foodservice establishments, seeking to reduce cooking time and labor costs, have installed rapid-cook ovens. Food quality using these ovens, however, is still questionable compared to conventional preparation methods. This research compared precooked hamburger patties heated in a rapid-cook oven against raw hamburger patties prepared on a conventional grill. Secondarily, thawed precooked patties were compared to frozen precooked patties, both in the rapid-cook oven. Sensory panels were employed for both phases. The results indicate (a) preparing precooked hamburgers in a rapid-cook oven has no significantly different consumer acceptance ratings compared to raw hamburgers on a conventional grill, and (b) thawed hamburgers are more likely to be accepted than frozen in the rapid-cook oven. These findings may help foodservice practitioners prepare more acceptable products more efficiently.",
author = "MacMartin, {Jessica M.} and Cho, {Hyojin Chloe} and Bordi, {Peter Lawrence}",
year = "2017",
month = "10",
day = "2",
doi = "10.1080/15428052.2017.1310070",
language = "English (US)",
volume = "15",
pages = "349--359",
journal = "Journal of Culinary Science and Technology",
issn = "1542-8052",
publisher = "Taylor and Francis Ltd.",
number = "4",

}

Consumer Sensory Acceptance of Raw Hamburger Patties Cooked on Grill versus Precooked Hamburger Patties Cooked in Rapid-Cook Oven. / MacMartin, Jessica M.; Cho, Hyojin Chloe; Bordi, Peter Lawrence.

In: Journal of Culinary Science and Technology, Vol. 15, No. 4, 02.10.2017, p. 349-359.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Consumer Sensory Acceptance of Raw Hamburger Patties Cooked on Grill versus Precooked Hamburger Patties Cooked in Rapid-Cook Oven

AU - MacMartin, Jessica M.

AU - Cho, Hyojin Chloe

AU - Bordi, Peter Lawrence

PY - 2017/10/2

Y1 - 2017/10/2

N2 - Some foodservice establishments, seeking to reduce cooking time and labor costs, have installed rapid-cook ovens. Food quality using these ovens, however, is still questionable compared to conventional preparation methods. This research compared precooked hamburger patties heated in a rapid-cook oven against raw hamburger patties prepared on a conventional grill. Secondarily, thawed precooked patties were compared to frozen precooked patties, both in the rapid-cook oven. Sensory panels were employed for both phases. The results indicate (a) preparing precooked hamburgers in a rapid-cook oven has no significantly different consumer acceptance ratings compared to raw hamburgers on a conventional grill, and (b) thawed hamburgers are more likely to be accepted than frozen in the rapid-cook oven. These findings may help foodservice practitioners prepare more acceptable products more efficiently.

AB - Some foodservice establishments, seeking to reduce cooking time and labor costs, have installed rapid-cook ovens. Food quality using these ovens, however, is still questionable compared to conventional preparation methods. This research compared precooked hamburger patties heated in a rapid-cook oven against raw hamburger patties prepared on a conventional grill. Secondarily, thawed precooked patties were compared to frozen precooked patties, both in the rapid-cook oven. Sensory panels were employed for both phases. The results indicate (a) preparing precooked hamburgers in a rapid-cook oven has no significantly different consumer acceptance ratings compared to raw hamburgers on a conventional grill, and (b) thawed hamburgers are more likely to be accepted than frozen in the rapid-cook oven. These findings may help foodservice practitioners prepare more acceptable products more efficiently.

UR - http://www.scopus.com/inward/record.url?scp=85017672147&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85017672147&partnerID=8YFLogxK

U2 - 10.1080/15428052.2017.1310070

DO - 10.1080/15428052.2017.1310070

M3 - Article

AN - SCOPUS:85017672147

VL - 15

SP - 349

EP - 359

JO - Journal of Culinary Science and Technology

JF - Journal of Culinary Science and Technology

SN - 1542-8052

IS - 4

ER -