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 journalArticlepeer-review

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

All Science Journal Classification (ASJC) codes

  • Food Science

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