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Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
Color, Safety & Temperature
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meat temperature color cooking gradations also steaks cut rare beef bacteria cooked myoglobin iron searing depending high red brown juices
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Doneness | is a | gauge of how thoroughly cooked a cut of meat is based on its color | 0.90 | text |
| a high ambient temperature | instance of | depending on factors | 0.80 | text |
| Escherichia coli do not enter inside the meat | instance of | Non-proteolytic bacteria | 0.80 | text |
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