Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

Abstract Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55 °C and 74 °C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55 °C than at 74 °C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+ 7 to + 24%, P P P