AgResearch scientists have identified the ideal cooking conditions for the “perfect steak” while harnessing the power of Artificial Intelligence (AI) to create new food combinations and recipes.
Working with world-class development chef Dale Bowie, whose career has included working at Heston Blumenthal’s Michelin three-star restaurant The Fat Duck in the UK, the scientists analysed biochemical changes in beef steak during cooking.
While being cooked, the steak releases compounds emitted as gases called volatiles, which can be captured and analysed. These volatiles, among other factors such as texture and colour, help determine the eating quality of the steak.
Scientists Santanu Deb-Choudhury and Arvind Subbaraj studied the volatiles produced at a range of different core temperatures from cooking steak using technology called Direct analysis in real time mass spectrometry (DART-MS). Continue reading