Research Progress on the Impact of Cooking Doneness on the Quality of Beef Products
HAN Di, QIAN Cong, HU Junwei, XIE Peng, LIU Xiaochang, ZHANG Songshan, SUN Baozhong, ZANG Mingwu, LEI Yuanhua
1. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 3. Pingliang Animal Husbandry and Fisheries Station, Pingliang 744000, China; 4. Pingliang Red Cattle Research Institute of Gansu Province, Pingliang 744000, China
Abstract：During meat processing, heating changes the state of protein, fat and moisture, thus affecting the sensory properties of meat. Cooking doneness affects the physicochemical properties and sensory qualities of meat, which in turn affects the palatability and consumer satisfaction, but the changes that occur in meat as the temperature of the internal endpoint increases and the reason for it remain to be explored in depth. This paper reviews the grading criteria for beef cooking doneness and discusses the effects and underlying mechanism of cooking doneness on meat color, flavor, tenderness, and juiciness, in odor to provide a theoretical basis for beef cooking and deep processing.
韩 頔，钱 聪，胡俊伟，谢 鹏，刘晓畅，张松山，孙宝忠，臧明伍，雷元华. 烹饪熟度对牛肉制品品质的影响研究进展[J]. 肉类研究, 2025, 39(8): 57-63.
HAN Di, QIAN Cong, HU Junwei, XIE Peng, LIU Xiaochang, ZHANG Songshan, SUN Baozhong, ZANG Mingwu, LEI Yuanhua. Research Progress on the Impact of Cooking Doneness on the Quality of Beef Products. Meat Research, 2025, 39(8): 57-63.
2025, Vol. 39 
