Effect of low-temperature pre-cooking on consumer liking of beef loin steaks

Aim: Investigate the effect of low-temperature pre-cooking methods (oven and sous-vide) on consumer liking of beef loin steaks

Conclusion: Sous-vide pre-cooking at a short time will allow more control over meat doneness during pan-frying leading to more consistent eating quality and a wider preference by consumers. Segmentation results indicate that low-temperature long-time oven precooking is a promising approach to meet the preferences of about half of consumers over the traditional pan-fried beef steaks.