Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles

Abstract

Objective: The objective of this study was to determine the changes in myoglobin denaturation through cooking three different muscles to medium rare, medium, or well-done degrees of doneness. Study Description: Strip loins (n = 12) and top butts (n = 12) were used to evaluate the physiochemical properties of the longissimus dorsi, biceps femoris, and gluteus medius for three degrees of doneness (DOD; medium rare, medium, and well-done). The Bottom Line: As expected, the myoglobin denaturation percentage increased with increasing DOD and behaved similarly to changes in the a* values. This research gives more insight into the impacts of cooking and the changes that proteins, especially myoglobin, undergo between different DOD.