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

Authors

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.

Keywords: degrees of doneness, cooked color, myoglobin

How to Cite: 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. & O'Quinn, T. G. (2023) “Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles”, Kansas Agricultural Experiment Station Research Reports. 9(1). doi: https://doi.org/10.4148/2378-5977.8428