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Tag: degree of doneness

The Impact of Degree of Doneness, Muscle Source, and Bloom Time on Cooked Color and Cooked Color Stability

Posted on by Sandy Johnson

This study examined the differences in color stability between three different muscles cooked to varying degrees of doneness by taking color readings at four different time points.

Steaks from longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST) were cooked to medium rare (MR), medium (MED), or well done (WD) degree of doneness (DOD). Color was measured at 0, 3, 6, and 9 minutes to observe color stability changes. Continue reading “The Impact of Degree of Doneness, Muscle Source, and Bloom Time on Cooked Color and Cooked Color Stability” →

Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences

Posted on by Angie Denton

Objective: The objective of this study was to determine the impact of feeding con­sumers of varying degree of doneness preferences steaks cooked to multiple degrees of doneness on their perceptions of beef palatability.

Study Description: Paired Low Choice frozen steaks from the posterior half of the strip loin were randomly assigned a degree of doneness of rare (140°F), medium-rare (145°F), medium (160°F), medium-well (165°F), or well-done (170°F). Consumer panelists, prescreened to participate in panels based on their degree of doneness pref­erence, were served steak samples cooked to each of the five degrees of doneness under low-intensity red incandescent lighting to mask any degree of doneness differences among samples. Continue reading “Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences” →

Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory

Posted on by Emily Meinhardt

Objective: The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.

Study Description: Beef strip loins were collected to represent five quality treatments [Prime, Top Choice, Low Choice, Select, and Select enhanced; n = 12 pairs/quality grade] and fabricated to 1-in steaks. Steaks were cooked to one of six degrees of doneness: very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Consumers (n = 360) rated each steak for juiciness, tenderness, flavor, and overall liking on 100-point continuous line scales, and whether each trait was acceptable or unacceptable. Continue reading “Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory” →