Application Studies / Prime Filet Mignon - Effect of Cooking Temperature

Prime Filet Mignon - Effect of Cooking Temperature

Industry:

Food

Meat

New Foods

Attributes measured:

firmness

toughness

stiffness

mean shear force

resilience

instant springback

Background

This is the second in a four-part series designed to set a baseline for measuring the qualities of cuts of meat. This study tests filet mignon cooked identically using the sous vide method, but at three different temperatures.

A TA.XTPlus Texture Analyzer with four different fixtures was used to measure the firmness, toughness, and other textural characteristics of prime grade filet mignon. The initial study in this series, ‘Prime Filet Mignon Tested Four Ways’, established highly repeatable methods for determining various textural attributes of prime grade filet mignon. The same methods were employed to determine the textural effects of different cooking conditions on the same prime filet mignon steaks.

For the third study in this series, click here.