Abstract
Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings from Beef Strip Loin Steaks Cooked to Six Degrees of Doneness
Highlights
An increase in internal temperature results in greater myoglobin denaturation and a subsequent cooked-brown color
The impact of time on cooked color was dependent on degree of doneness, with steaks cooked to lower degrees of doneness becoming lighter and more red in color with time and steaks cooked to higher degrees of doneness becoming darker
The objective of this study was to determine the effect of quality grade and time after cooking on the instrumental color of steaks cooked to varying degrees of doneness
Summary
An increase in internal temperature results in greater myoglobin denaturation and a subsequent cooked-brown color. Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings from Beef Strip Loin Steaks Cooked to Six Degrees of Doneness The effect of quality grade and time after cooking on the instrumental color of beef steaks cooked to varying degrees of doneness was determined using 24 beef strip loins from 12 animals representing five quality treatments [Prime, Top Choice (Modest00 – Moderate100 marbling), Low Choice, Select, Select Enhanced (108%)].
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