Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

Beef longissimus muscle steaks were broiled or roasted to 7 internal temperatures. Mouth‐filling‐blend and browned flavor increased, whereas bloody‐serumy, metallic, and sour flavors and juiciness decreased with increased internal temperature. Roasted muscles had flavor characteristics more like muscle cooked to lower internal temperatures than broiled. Protein denaturation, as indicated by differential scanning calorimetry, appeared to be mostly complete after muscle samples were heated to 80 ° C. Visual color change occurred between 55° and 65° C, between 65° and 75° C, and between 75° and 80° C. HunterLab a values decreased and reflectance readings at 547 nm increased significantly between 75° and 80° C. Instron shear and compression and pH values did not vary significantly.