![]() ![]() Raw meat is red due to the myoglobin protein in the muscles, not hemoglobin from blood (which also contains a heme group, hence the color). The color change is due to changes in the oxidation of the iron atom of the heme group in the myoglobin protein. : 165 Color Īs meat is cooked, it turns from red to pink to gray to brown to black (if burnt), and the amount of myoglobin and other juices decreases. Its water-holding capacity also increases and less liquid is lost from the meat during carving. This makes it easier to carve and makes its structure firmer and more resistant to deformation. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The exception is if the meat has been prepared in a sous-vide process, as it will already be at temperature equilibrium. The interior of a cut of meat will still increase in temperature by 3–5 ☌ (5–9 ☏) after it is removed from an oven or other heat source as the hot exterior continues to warm the comparatively cooler interior. ![]() Temperatures for beef, veal and lamb steaks and roasts The table below is from an American reference book and pertains to beef and lamb. For steaks, common gradations include rare, medium rare, medium, medium well, and well done. Gradations, their descriptions, and their associated temperatures vary regionally, with different cuisines using different cooking procedures and terminology. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. ![]()
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