Table 2.
Doneness preference for various meat items in cases and controls
| Meat Item | Case, n (%) | Control, n (%) | P (χ2) |
|---|---|---|---|
| Hamburger | |||
| Rare | 57 (9.1) | 47 (9.9) | |
| Medium | 229 (36.6) | 165 (34.3) | |
| Well-done | 339 (54.2) | 273 (55.8) | 0.70 |
| Steak | |||
| Rare | 82 (13.1) | 52 (9.9) | |
| Medium | 325 (51.9) | 298 (56.7) | |
| Well-done | 219 (35.0) | 176 (33.5) | 0.14 |
| Pork | |||
| Rare | 132 (21.1) | 123 (23.3) | |
| Medium | 221 (35.2) | 216 (41.0) | |
| Well-done | 273 (43.6) | 188 (35.7) | 0.02 |
| Bacon | |||
| Rare | 98 (15.7) | 83 (15.8) | |
| Medium | 173 (27.7) | 187 (35.7) | |
| Well-done | 354 (56.6) | 254 (48.5) | 0.01 |
| Grilled chicken | |||
| Rare | 93 (14.9) | 105 (20.0) | |
| Medium | 294 (47.0) | 280 (53.3) | |
| Well-done | 238 (38.1) | 140 (26.7) | <0.01 |
| Pan-fried chicken | |||
| Rare | 159 (25.4) | 125 (23.8) | |
| Medium | 238 (38.0) | 240 (45.6) | |
| Well-done | 229 (36.6) | 161 (30.6) | 0.03 |
NOTE: Information was missing from three to seven study participants for different meat items.