Beef’s optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics

Dynamical Changes of Beef Intramuscular Connective Tissue and Muscle Fiber during Heating and their Effects on Beef Shear Force

“…For example, there are six categories of U.S. meat doneness according to internal temperature: very rare (55°C), rare (60°C), medium rare (63°C), medium (71°C), well done (77°C), and well well done 82 (°C) (AMSA 1995). López Osornio et al (2008) found that Argentine, Spanish, and American people had preferences for beef with different doneness. This could be because of different doneness resulting in different tenderness and other sensory attributes.…”

Number of consumers necessary for survival analysis estimations based on each consumer evaluating a single sample

“…In the present study time was taken as the reference variable; however the same calculations and conclusions are valid for other variables of interest, such as concentration (Hough et al, 2004;Sosa et al, 2008) or temperature (López Osornio et al, 2008). Table 2 Percent power values (100-Type II b error) for a = 5% and Dt = 0.5 on 0-6 scale, corresponding to different distributions of a total of 300 consumers over storage times.…”

“…It has been applied to estimating the shelf-life of foods based on consumers' accepting or rejecting samples stored at different times (Curia, Aguerrido, Langohr, & Hough, 2005;Hough, Garitta, & Gómez, 2006;Hough, Langohr, Gómez, & Curia, 2003). Survival analysis has found applications where the time variable has been replaced by other variables of interest : Hough, Garitta, and Sánchez (2004) estimated consumer acceptance limits to sensory defects in UHT milk; Giménez, Ares, and Gámbaro (2008a) evaluated consumer's perception of sandiness in ''dulce de leche" (caramel jam); Garitta, Serrat, Hough, and Curia (2006) determined the optimum concentrations of a food ingredient and López Osornio et al (2008) estimated optimum internal cooking temperature of beef as seen by consumers from different countries. In all these studies each consumer evaluated multiple samples, corresponding to different storage times, different concentrations or different temperatures, we shall refer to this as the traditional design (TD).…”

A procedure for validating the use of photographs as surrogates for samples in sensory measurement of appearance: An example with color of cooked turkey patties

“…For sensory and consumer research, visual characteristics of products are becoming increasingly important. Recent research ranging from food to textiles to wood and personal care products has been conducted using photographs or computer generated or adapted images (de Morais & Pereira, ; Deliza, Macfie, & Hedderley, ; Dooley, Adhikari, &Chambers, ; Jensen, Edelenbos, & Thybo, 2013; Jervis, Jervis, Guthrie, & Drake, ; López Osornio et al, ; Mielby, Hopfer, Jensen, Thybo, & Heymann, ; Sun, Koppel, & Chambers, ; Tàpias, Ralló, & Escofet, ; Xue, Zeng, Keohl, & Shen, 2016). Mielby et al () specifically mentioned that the use of photographs can minimize preparation and reduce costs.…”