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
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