Study on quality changes of different degrees of cooked beef

Select the same quality beef to make the similar size beef steaks, measured the cooking water loss rate, water holding capacity, shear force, TPA properties, p H, moisture, fat content, ash and other nutrients in medium rare, medium and medium well done, at the same time, sensory evaluation team were established to reflects the quality changes in different degrees of cooked beef. The results were as follows:the degrees of beef cooked had a great impact on cooking water loss rate and water holding capacity.In beef properties, the medium rare and medium beef was no significant difference, with medium well done beef significant difference.With the rise of beef center temperature, the fat and moisture content decreased, the protein and ash content did not change significantly.From medium rare to medium well down, the p H value of beef was increasing, indicated that the heating process had a slight discharge of acid function.In sensory evaluation, medium well done got the highest score, at this time, beef's flavor was maximize reflected, the tenderness and fibers keeps good.