degrees of doneness, cooked color, myoglobin
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.
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.
"Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles,"
Kansas Agricultural Experiment Station Research Reports: