Abstract
It has been stated for hundreds of years that searing meats will seal in juices, thereby affecting the final product's flavor and texture. A controlled experiment was conducted to determine the validity of this claim using four cuts of rib eye beef steak. The results indicated that meat with intramuscular fat exhibited the least amount of cooking loss, whether seared or not. Conversely, the leaner portions, regardless of being seared, exhibited the most cooking loss. This would suggest that the searing process does not lead to juicier products or less cooking loss.
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