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

Authors

E. S. Beyer, Kansas State UniversityFollow
K. J. Farmer, Kansas State UniversityFollow
E. G. Kidwell, Kansas State UniversityFollow
S. G. Davis, Kansas State UniversityFollow
K. M. Harr, Kansas State UniversityFollow
K. R. Lybarger, Kansas State UniversityFollow
L. A. Egger, Kansas State UniversityFollow
M. D. Chao, Kansas State UniversityFollow
M. D. Zumbaugh, Kansas State UniversityFollow
J. L. Vipham, Kansas State UniversityFollow
M. C. Hunt, Kansas State UniversityFollow
T. G. O'Quinn, Kansas State UniversityFollow

Keywords

degrees of doneness, cooked color, myoglobin

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 thelongissimus dorsi, biceps femoris,andgluteus mediusfor 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.

Recommended Citation

Beyer, E. S.; Farmer, K. J.; Kidwell, E. G.; Davis, S. G.; Harr, K. M.; Lybarger, K. R.; Egger, L. A.; Chao, M. D.; Zumbaugh, M. D.; Vipham, J. L.; Hunt, M. C.; and O'Quinn, T. G. (2023) "Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles," Kansas Agricultural Experiment Station Research Reports: Vol. 9: Iss. 1. https://doi.org/10.4148/2378-5977.8428