The Impact of Different Temperature on Meat Tenderness

San Pablo National High School

School Year 2024 - 2025

Chapter 1
Introduction
The impact of different cooking temperatures on meat tenderness is a crucial
area of study in both culinary arts and food science. Cooking temperature plays a
fundamental role in determining the texture and moisture content of meat, which
directly affects its tenderness two critical qualities that influence the overall eating
experience. When meat is cooked, its proteins undergo denaturation, and its
connective tissues begin to break down, processes that are highly temperature
dependent. Lower cooking temperatures allow for the gradual breakdown of
connective tissues while retaining moisture. (Okafor A. 2025)

In recent years, the study of how different cooking temperatures affect meat
tenderness has become increasingly important, particularly as culinary
professionals and consumers strive to perfect the art of cooking meat. The texture
and moisture content of meat are highly sensitive to temperature changes during
cooking, making it a critical variable in achieving optimal results. Recent
advancements in precision cooking techniques, have brought renewed focus on how
different temperature ranges can either preserve or degrade these essential
qualities. According to (Baldwin 2016, 2) low-temperature cooking methods, allow
for a controlled, gradual breakdown of connective tissues in meat, preserving both
tenderness.

Meat tenderness are primarily determined by the structural changes that

occur. In the muscle fibers and connective tissues during cooking. As temperature
increases, proteins denature, and moisture is lost, which affects both texture and
flavor (Smith, 2018, 3). This makes temperature control vital in cooking practices
across culinary and food science fields.

Additionally, the effects of cooking temperature extend beyond just the

breakdown of connective tissues they also influence the retention of moisture within
the meat. (Smith 2018, 4) highlights that as cooking temperatures increase.

The proteins in meat denature more rapidly, leading to a significant loss of

water, which directly impacts both tenderness. At higher temperatures, meat tends
to lose a greater amount of moisture through evaporation, resulting in a drier and
tougher texture.

Theoretical Framework

The theoretical framework for studying the impact of cooking temperatures on meat
tenderness is based on the Protein Denaturation, both central concepts in food
science. Harold McGee, a leading figure in the field, outlined these processes in his
influential book On Food and Cooking. The Science and Lore of the Kitchen 1984).
The theory explains how proteins in meat, such as myosin and actin, denature at
specific temperatures, which affects texture and moisture retention. First described
by Louis-Camille Maillard in 1912, explains how heat causes chemical reactions
between amino acids and sugars, leading to browning and flavor development.

As meat is heated, its proteins denature and collagen breaks down, which affects
tenderness. At moderate temperatures, proteins shrink, releasing moisture, while at
higher temperatures (160°F and above), collagen converts to gelatin, making the
meat tender but potentially drier. Occurs at higher surface temperatures, enhancing
flavor but risking overcooking. The balance between these processes helps explain
how cooking temperatures influence meat's texture and moisture content.

This framework is essential for studying this topic because it integrates food
chemistry with cooking techniques. Understanding the effects of temperature on
meat's molecular structure allows researchers to optimize cooking methods to
enhance tenderness while maintaining flavor. This scientific explanation provides a
basis for measuring and adjusting cooking temperatures to achieve desired meat
qualities.

Statement of the Problem

This study aimed to establish whether there exists a relationship between

cooking temperature and the tenderness of meat that emerged from cooking at that
temperature

1. How do various cooking temperatures impact the tenderness of meat?

2. What is the relationship between cooking temperature and the tenderness of

meat?

3. What temperature range optimally balances both tenderness in meat?

Hypothesis:

Ho. No significant relationship between cooking temperature and both meat

tenderness.

Significance of the Study

This study has wide-reaching significance for various stakeholders, including

bakers, and consumers. Here's a breakdown of the significance based on specific
components. Chefs and Culinary Professionals. chefs can create dishes with
perfectly tender and juicy meat, elevating the overall dining experience. Culinary
Science By identifying optimal temperature ranges that maximize tenderness and
juiciness, this research provides chefs, culinary students, and food researchers with
precise, science-based guidelines for cooking meat

Food Processors and Manufacturers. For large-scale food processors, this

study is crucial for determining the ideal cooking temperatures to standardize
tenderness and juiciness across meat products.

Restaurateurs and Foodservice Operators. can ensure consistent quality in

meat dishes by using the findings of this study to train staff on proper cooking
techniques. Home Cooks and Consumers. Can help them confidently prepare meat
dishes that are tender and juicy, leading to more enjoyable meals and less wasted
food.

Scope and Limitation

The purpose of this study is to determine how different cooking temperatures

affect the tenderness of meat. This will entail assessing how the degree of protein
denaturation and moisture retention in meat are affected by the use of different
cooking temperatures.

In addition, the study will examine any possible advantages or disadvantages

of using different cooking temperatures on the overall quality of the meat. Rather
than investigating the usage of other methods of cooking, the study focuses
exclusively on the effect of cooking temperature on tenderness. The nutritional
value or potential health effects of different cooking temperatures will not be
examined in this study.

Definition of Terms

Cooking Temperature - This is the temperature in regard to the internal

temperature of the meat during cooking.

Cooking Time - The length of time meat is subjected to heat.

Rest the meat - Let it rest for 10-15 minutes before slicing

Protein Denaturation - The process where heat alters the structure of

proteins in meat, affecting its texture.

 Chapter 4: Result and Discussion

This chapter analyzes and discusses the results of questionnaires given to

Grade 11 Lily students at San Pablo National High School during the 2024-2025
school year. These students are the subjects of the research, "The Impact of
Different Cooking Temperatures on Meat Tenderness." The following tables present
data related to the research sub-problems.

Table 1

Meat Tenderness: Results for 190°C Cooking Temperature

Strongly Strongly
Disagree Undecided Agree
Questions Disagree Agree
F P F P F P F P F P
1. Does cooking meat at 190°C for 30
minutes significantly improve tenderness
0 0 2 10% 0 0 3 15% 15 75%
compared to cooking at 100°C or 140°C
for the same duration?
2. How does the shear force value (a
measure of resistance to cutting) of meat
cooked at 190°C for 30 minutes
0 0 2 10% 1 5% 11 55% 6 30%
compare to meat cooked at lower
temperatures (e.g., 100°C, 140°C) for 30
minutes?
3. Is there a noticeable difference in the
meat cooked at 190°C for 30 minutes
1 5% 2 10% 0 0 9 45% 8 40%
compared to meat cooked at lower or
higher temperatures for 30 minutes?
4. Does cooking at 190°C for 30 minutes
result in any significant changes in the
1 5% 1 5% 0 0 11 55% 6 30%
color or appearance of the meat
compared to lower temperatures?
5. What is the effect of cooking
temperature at 190°C for 30 minutes on 0 0 0 0 3 15% 11 55% 6 30%
the moisture content of the meat?
6. How does the cooking time of 30
minutes at 190°C compared to the
0 0 0 0 3 15% 11 55% 6 30%
cooking times required at 100°C 140°C
to achieve a similar level of doneness?
7. Does the type of meat (e.g., beef,
pork, poultry) significantly influence the
0 0 1 5% 1 5% 7 35% 11 55%
tenderness outcomes when cooked at
190°C for minutes?
8. Can marinade or brines enhance the
tenderness of meat cooked at 190°C for 0 0 0 0 1 5% 12 60% 7 35%
30 minutes?
9. What is the impact of meat thickness
on the tenderness of meat cooked at 0 0 0 0 2 10% 11 55% 7 35%
190°C for 30 minutes?
10. Is cooking at 190°C for minutes a
suitable method for achieving desired
0 0 1 5% 2 10% 9 45% 8 40%
tenderness in different types of meat
cuts, especially thinner cuts?
P = Percentage F = Frequency

Meat Tenderness: Results for 190°C Cooking Temperature Interpretation

Item no 1. Does cooking meat at 190°C for 30 minutes significantly

improve tenderness compared to cooking atv100°C or 140°C for the same
duration?

For Item No. 1, the majority of respondents (75%) strongly agreed that
cooking meat at 190°C for 30 minutes significantly improves tenderness compared
to cooking at 100°C or 140°C for the same duration. Additionally, 15% agreed, while
10% disagreed, and no one strongly disagreed or remained undecided. This
suggests a strong consensus that higher cooking temperatures contribute to
improved meat tenderness, though a small percentage of respondents expressed
doubt.

Item no 2. How does the shear force value (a measure of resistance to

cutting) of meat cooked at 190°C for 30 minutes compare to meat cooked
at lower temperatures (e.g., 100°C, 140°C) for 30 minutes?

For Item No. 2, 55% of respondents agreed and 30% strongly agreed that the
shear force value, which measures resistance to cutting, differs when meat is
cooked at 190°C for 30 minutes compared to lower temperatures. However, 10%
disagreed, 5% were undecided, and no one strongly disagreed. These results
indicate that while most believe cooking at a higher temperature affects the shear
force value, there is some uncertainty or disagreement among a few respondents.

Item no. 3. Is there a noticeable difference in the meat cooked at190°C for
30 minutes compared to meat cooked at lower or higher temperatures for
30 minutes?

For Item No. 3, the majority of respondents (85%) agreed or strongly agreed
that there is a noticeable difference in the meat cooked at 190°C for 30 minutes
compared to those cooked at lower or higher temperatures. Only a small
percentage (15%) disagreed or strongly disagreed, while none were undecided. This
suggests that temperature variations significantly impact the meat’s texture,
appearance, or overall quality.

Item no. 4. Does cooking at 190°C for 30 minutes result in any significant
changes in the color or appearance of the meat compared to lower
temperatures?

For Item No. 4, 90% of the respondents agreed or strongly agreed that
cooking at 190°C for 30 minutes results in noticeable changes in the color or
appearance of the meat compared to lower temperatures. Only 10% disagreed, and
none remained undecided. This indicates that cooking at this temperature
influences the visual characteristics of the meat, possibly through browning or
caramelization.
Item no. 5. What is the effect of cooking temperature at 190°C for 30
minutes on the moisture content of the meat?

For Item No. 5, 85% of the respondents agreed or strongly agreed that
cooking meat at 190°C for 30 minutes affects its moisture content, while 15%
remained undecided. No respondents disagreed. This implies that the temperature
has a significant impact on the meat’s juiciness, likely affecting water retention and
texture.

Item no. 6. How does the cooking time of 30 minutes at 190°C compared
to the cooking times required at 100°C 140°C to achieve a similar level of
doneness?

For Item No. 6, 85% of the respondents agreed or strongly agreed that
cooking for 30 minutes at 190°C has a comparable effect on doneness when
compared to lower temperatures like 100°C or 140°C. The remaining 15% were
undecided, and no respondents disagreed. This suggests that higher temperatures
might achieve similar doneness in a shorter time compared to lower heat levels

Item no. 7. Does the type of meat (e.g., beef, pork, poultry) significantly
influence the tenderness outcomes when cooked at 190°C for minutes?

For Item No. 7, a majority (90%) of respondents agreed or strongly agreed

that the type of meat influences tenderness when cooked at 190°C for 30 minutes,
with only 5% disagreeing and another 5% undecided. This indicates that factors
such as muscle composition and fat content contribute to variations in tenderness
when exposed to the same cooking conditions.

Item no. 8. Can marinade or brines enhance the tenderness of meat

cooked at 190°C for 30 minutes? For Item No. 8, 95% of respondents
agreed or strongly agreed that marinades or brines enhance meat tenderness when
cooked at 190°C for 30 minutes, with only 5% remaining undecided. No respondents
disagreed. This highlights the effectiveness of marination or brining in improving
texture, likely due to moisture retention and enzymatic breakdown of proteins.

Item no. 9. What is the impact of meat thickness on the tenderness of

meat cooked at 190°C for 30 minutes?

For Item No. 9, 90% of respondents agreed or strongly agreed that meat
thickness impacts tenderness when cooked at 190°C for 30 minutes, while 10%
remained undecided. No respondents disagreed. This suggests that thicker cuts
may require adjustments in cooking time or technique to achieve the desired
texture.

Item no. 10. Is cooking at 190°C for minutes a suitable method for
achieving desired tenderness in different types of meat cuts, especially
thinner cuts?

For Item No. 10, 85% of respondents agreed or strongly agreed that cooking
at 190°C for 30 minutes is a suitable method for achieving desired tenderness,
especially in thinner meat cuts. Only 5% disagreed, while 10% remained undecided.
This indicates that this temperature and duration are effective for certain cuts, but
thicker cuts may require modifications in cooking time or technique

To further analyze the data, another table will be presented to illustrate

additional findings. This will provide a clearer comparison of responses and highlight
patterns in perceptions of meat quality based on different cooking conditions. By
interpreting the data from multiple perspectives, a more comprehensive
 understanding of how temperature and time affect meat properties can be
achieved.

Table 2

Frequency and Percentage of Meat Tenderness Evaluation at 140°C

Strongly Strongly
Disagree Undecided Agree
Questions Disagree Agree
F P F P F P F P F P
1. Does cooking meat at 140°C for 30 minutes
significantly improve tenderness compared to 0 0 0 0 5 25% 11 55% 4 20%
cooking at 100°C for 30 minutes?
2. How does the shear force value (a measure
of resistance to cutting) of meat cooked at
140°C for 30 minutes compare to meat 0 0 0 0 7 35% 11 55% 2 10%
cooked at higher temperatures (e.g., 190°C)
for the same duration?
3. Is there a noticeable difference in the meat
cooked at 140°C for 30 minutes compared to
1 5% 1 5% 5 25% 8 40% 5 25%
meat cooked at 100°C or 190°C for 30
minutes?
4. Does cooking at 140°C for 30 minutes
result in any significant changes in the color or
2 10% 2 10% 2 10% 13 65% 1 5%
appearance of the meat compared to lower or
higher temperatures?
5. What is the effect of cooking temperature at
140°C for 30 minutes on the moisture content 0 0 2 10% 6 30% 10 50% 3 15%
of the meat?
6. How does the cooking time of 30 minutes at
140°C compared to the cooking times
1 5% 0 0 6 30% 10 50% 3 15%
required at 100°C or 190°C to achieve a
similar level of doneness?
7. Does the type of meat (e.g., beef, pork,
poultry) significantly influence the tenderness 0 0 1 5% 3 15% 14 70% 2 10%
outcomes when cooked at 140°C for 30
minutes?
8. Can marinades or brines the tenderness of
0 0 1 5% 4 20% 13 65% 2 10%
meat cooked at 140°C for 30 minutes?
9. What is the impact of meat thickness on the
tenderness of meat cooked at 140°C for 30 0 0 2 10% 2 10% 14 70% 2 10%
minutes?
10. Is cooking at 140°C for 30 minutes a
suitable method for achieving desired 0 0 0 0 4 20% 6 30% 10 50%
tenderness in different type of meat cuts?
P = Percentage F= Frequency

Meat Tenderness Evaluation at 140°C Interpretation

Item no. 1. Does cooking meat at 140°C for 30 minutes significantly

improve tenderness compared to cooking at 100°C for 30 minutes?

For Item No. 1, the results indicate that a majority of respondents (55%
Agree, 20% Strongly Agree) believe that cooking meat at 140°C for 30 minutes
significantly improves tenderness compared to 100°C for the same duration.
Meanwhile, 25% remained undecided, suggesting some uncertainty. The absence of
disagreement implies a general consensus that higher temperatures contribute to
better tenderness. This aligns with the principle that higher heat can break down
connective tissues more effectively, enhancing meat texture.

Item no. 2. How does the shear force value (a measure of resistance to
cutting) of meat cooked at 140°C for 30 minutes compare to meat cooked
at higher temperatures (e.g., 190°C) for the same duration?

For Item No. 2, the majority (55% Agree, 10% Strongly Agree) believe that the
shear force value of meat cooked at 140°C for 30 minutes differs from that of meat
cooked at higher temperatures like 190°C. However, 35% were undecided,
indicating that some respondents were unsure about the exact differences. The lack
of strong disagreement suggests that most participants recognize a relationship
between cooking temperature and meat resistance to cutting, though more precise
data may be needed for confirmation.

Item no. 3. Is there a noticeable difference in the meat cooked at 140°C for
30 minutes compared to meat cooked at 100°C or 190°C for 30 minutes?

For Item No. 3, while 40% Agreed and 25% Strongly Agreed that there is a
noticeable difference in meat cooked at 140°C compared to 100°C or 190°C, 25%
were undecided, and 10% disagreed. This suggests that while most perceive a
distinction in meat quality at different temperatures, a significant portion remains
uncertain. Factors such as texture, moisture retention, and doneness could be
influencing these perceptions.

Item no. 4. Does cooking at 140°C for 30 minutes result in any significant
changes in the color or appearance of the meat compared to lower or
higher temperatures?

For Item No. 4, a strong majority (65% Agree, 5% Strongly Agree) believe that
cooking at 140°C for 30 minutes results in significant changes in meat color or
appearance, while 20% either disagreed or were undecided. This suggests that
temperature plays a role in the visual appeal of cooked meat, likely due to Maillard
reactions and moisture loss. However, individual observations may vary based on
meat type and preparation methods.

Item no. 5. What is the effect of cooking temperature at 140°C for 30

minutes on the moisture content of the meat?

For Item No. 5, the results show that 50% Agreed and 15% Strongly Agreed
that cooking at 140°C for 30 minutes affects the moisture content of meat, while
30% were undecided. The lack of strong disagreement implies that most
respondents acknowledge an effect, though the nature of this effect—whether it
increases or decreases moisture—may not be fully understood. Moisture retention is
critical in meat cooking, and further testing might clarify the specific impact of this
temperature.

Item no. 6. How does the cooking time of 30 minutes at 140°C compared to the
cooking times required at 100°C or 190°C to achieve a similar level of doneness?

For Item No. 6, half (50%) of the respondents Agreed and 15% Strongly
Agreed that a cooking time of 30 minutes at 140°C differs from times needed at
100°C or 190°C to achieve similar doneness. However, 30% were undecided,
suggesting some uncertainty about optimal cooking durations. Since doneness is
influenced by both temperature and time, the findings imply that 140°C may require
different time adjustments compared to lower or higher temperatures.

Item no. 7. Does the type of meat (e.g., beef, pork, poultry) significantly
influence the tenderness outcomes when cooked at 140°C for 30 minutes?

For Item No. 7, a strong majority (70% Agree, 10% Strongly Agree) believe
that the type of meat significantly influences tenderness when cooked at 140°C for
30 minutes, while only 10% disagreed. This suggests a clear recognition that
different meats, such as beef, pork, and poultry, respond differently to cooking
temperatures. Variations in muscle fiber composition and fat content likely
contribute to these differences in tenderness.

Item no. 8. Can marinades or brine the tenderness of meat cooked at

140°C for 30 minutes?

For Item No. 8, most respondents (65% Agree, 10% Strongly Agree) think that
marinades or brines enhance the tenderness of meat cooked at 140°C for 30
minutes, while 20% were undecided and 5% disagreed. This supports the idea that
pre-treatment methods like marination influence meat texture by breaking down
proteins and retaining moisture, although some respondents may not have
observed significant effects.

Item no. 9. What is the impact of meat thickness on the tenderness of

meat cooked at 140°C for 30 minutes?
 For Item No. 9, the majority (70% Agree, 10% Strongly Agree) believe that
meat thickness impacts tenderness when cooked at 140°C for 30 minutes, with only
20% either disagreeing or undecided. This aligns with culinary principles that thicker
cuts require longer cooking to achieve the same level of tenderness as thinner cuts,
indicating that thickness is a crucial factor in cooking outcomes.

Item no. 10. Is cooking at 140°C for 30 minutes a suitable method for
achieving desired tenderness in different type of meat cuts?

For Item No. 10, half of the respondents (50% Strongly Agreed, 30% Agreed)
believe that cooking at 140°C for 30 minutes is a suitable method for achieving
desired tenderness in different meat cuts, while 20% remained undecided. The
complete absence of disagreement suggests strong confidence in this method,
though some respondents may feel that adjustments are necessary depending on
the type and size of the meat cut.

Table 3

Frequency and Percentage of Meat Tenderness Evaluation at 100°C

Strongly Strongly
Disagree Undecided Agree
Questions Disagree Agree
F P F P F P F P F P
1. Does cooking meat at 100°C
for 30 minutes have any
significant impact on meat
1
tenderness compared to cooking 0 0 5 25% 1 5% 60% 2 10%
2
at higher temperatures (e.g.,
120°C, 190°C) for a similar
duration?
2. How does the shear force
value (a measure of resistance
to cutting) of meat cooked at 0 0 1 5% 7 35% 11 55% 1 5%
100°C for 30 minutes compare
to raw meat?
3. Is there a noticeable 0 0 2 10% 6 30% 1 50% 2 10%
difference in the meat cooked at 0
100°C for 30 minutes compared
to meat cooked at higher
 temperatures for the same
duration?
4. Does cooking at 100°C for 30
minutes results in any significant
changes in the color or 1
0 0 1 5% 7 35% 50% 2 10%
appearance of the meat 0
compared to higher
temperatures?
5. What is the effect of cooking
temperature at 100°C minutes 1
1 5% 2 10% 4 20% 60% 1 5%
on the moisture content of the 2
meat?
6. How does the cooking time of 30
minutes at 100°C
1
compare to the cooking times 0 0 2 10% 3 15% 65% 2 10%
3
required at higher temperatures to
achieve a similar level of doneness?
7. Does the type of meat (e.g., beef,
pork, poultry) significantly influence
0 0 2 10% 7 35% 8 40% 3 15%
the tenderness outcomes when
cooked at 100°C for 30 minutes?
8. Can marinades or brines enhance
1
the tenderness of meat cooked at 0 0 1 5% 4 20% 60% 3 15%
2
100°C for 30 minutes?
9. What is the impact of meat
thickness on the tenderness of meat 1 5% 3 15% 4 20% 11 55% 1 5%
cooked at 100°C for 30 minutes?
10. Is cooking at 100°C for 30
minutes a suitable method for
0 0 5 25% 4 20% 9 45% 2 10%
achieving desired tenderness in all
types of meat cuts?

Evaluating Meat Tenderness at 100°C: An Interpretation

Item no. 1. Does cooking meat at 100°C for 30 minutes have any significant impact on
meat tenderness compared to cooking at higher temperatures (e.g., 120°C, 190°C) for a
similar duration?

For Item No. 1, the majority of respondents (60% Agree, 10% Strongly Agree) believe
that cooking meat at 100°C for 30 minutes significantly impacts meat tenderness compared to
higher temperatures, while 25% disagree and 5% remain undecided. This suggests that most
participants recognize a noticeable effect on tenderness but that some may perceive higher
temperatures as more effective. The disagreement could stem from variations in meat type,
cooking methods, or personal preferences.

Item no. 2. How does the shear force value (a measure of resistance to cutting) of meat
cooked at 100°C for 30 minutes compared to raw meat?

For Item No. 2, most respondents (55% Agree, 5% Strongly Agree) believe that meat
cooked at 100°C for 30 minutes shows a difference in shear force value compared to raw meat,
while 35% are undecided and 5% disagree. This indicates that while many acknowledge
changes in texture and resistance to cutting, some remain uncertain, possibly due to a lack of
direct comparison or differences in meat characteristics.

Item no. 3. Is there a noticeable difference in the meat cooked at 100°C for 30 minutes
compared to meat cooked at higher temperatures for the same duration?

For Item No. 3, half of the respondents (50% Agree, 10% Strongly Agree) believe that
meat cooked at 100°C for 30 minutes differs from meat cooked at higher temperatures, while
30% are undecided and 10% disagree. This implies that although many recognize a difference,
a considerable portion remains unsure, which could be attributed to varying perceptions of
texture, flavor, or juiciness.

Item no. 4. Does cooking at 100°C for 30 minutes result in any significant changes in the
color or appearance of the meat compared to higher temperatures?

For Item No. 4, the results show that half of the participants (50% Agree, 10% Strongly
Agree) think cooking at 100°C for 30 minutes causes significant changes in meat color or
appearance, while 35% are undecided and 5% disagree. The uncertainty suggests that some
people do not observe major visual differences, possibly depending on the type of meat or the
level of browning expected at higher temperatures.

Item no. 5. What is the effect of cooking temperature at 100°C minutes on the moisture
content of the meat?

For Item No. 5, the majority (60% Agree, 5% Strongly Agree) agree that cooking at
100°C for 30 minutes affects the moisture content of meat, while 20% are undecided and 15%
disagree. This suggests that most recognize moisture loss or retention at this temperature, but
some may believe that other factors, such as cut thickness or cooking method, play a more
significant role in moisture retention.

Item no. 6. How does the cooking time of 30 minutes at 100°C compare to the cooking
times required at higher temperatures to achieve a similar level of doneness?

For Item No. 6, most respondents (65% Agree, 10% Strongly Agree) believe that cooking
at 100°C for 30 minutes results in a different cooking time requirement compared to higher
temperatures, while 15% are undecided and 10% disagree. This suggests that a majority
recognize the impact of temperature on doneness, though some may feel that time alone is not
the determining factor for achieving desired results.

Item no. 7. Does the type of meat (e.g., beef, pork, poultry) significantly influence the
tenderness outcomes when cooked at 100°C for 30 minutes?

For Item No. 7, 40% Agree and 15% Strongly Agree that the type of meat significantly
influences tenderness outcomes when cooked at 100°C for 30 minutes, while 35% are
undecided and 10% disagree. The varied responses indicate that while many acknowledge
differences in tenderness based on meat type, a significant portion remains uncertain, possibly
due to inconsistent results across different meats.

Item no. 8. Can marinade or brines enhance the tenderness of meat cooked at 100°C for
30 minutes?

For Item No. 8, a majority (60% Agree, 15% Strongly Agree) believe that marinades or
brines can enhance meat tenderness when cooked at 100°C for 30 minutes, while 20% are
undecided and 5% disagree. This suggests that most participants recognize the tenderizing
effects of marinades, though some may not have experienced noticeable improvements,
possibly depending on the marinade composition and meat type.

Item no. 9. What is the impact of meat thickness on the tenderness of meat cooked at
100°C for 30 minutes?
 For Item No. 9, more than half (55% Agree, 5% Strongly Agree) think meat thickness
affects tenderness at 100°C for 30 minutes, while 20% are undecided and 20% disagree. This
suggests that while many acknowledge thickness as a factor, others may believe that
temperature and cooking time have a more significant impact on tenderness.

Item no. 10. Is cooking at 100°C for 30 minutes a suitable method for achieving desired
tenderness in all types of meat cuts?

For Item No. 10, less than half (45% Agree, 10% Strongly Agree) think that cooking at
100°C for 30 minutes is suitable for achieving the desired tenderness in all meat cuts, while
25% disagree and 20% are undecided. The disagreement suggests that certain cuts may
require different temperatures or methods to reach optimal tenderness, highlighting variations in
meat composition and structure.

Table 4

Frequency and Percentage of Meat Tenderness Evaluation at 100°C, 140°C

and 190°C

100°C 140°C Undecided 190°C

Questions
F P F P F P F P
1. Which temperature makes the meat 1
2 10% 0 0 1 5% 85%
tender? 7
2. Is meat tender at 100°C, 140°C, or 190°C? 1
1 5% 1 5% 3 15% 75%
5
3. Does cooking at 190°C make the meat
tougher than at 100°C, or 140°C? 2 10% 2 10% 5 25% 11 55%
4. How does the cooking time vary at each
temperature (100°C, 140°C, and 190°C) to 1 5% 13 65% 4 20% 2 10%
achieve the desired tenderness?
5. Is 100°C better of tenderness 140°C? 5 25% 3 15% 3 15% 9 45%
 6. Does 140°C balance tenderness and flavor 1
2 10% 2 10% 1 5% 75%
better than 100°C and 190°C? 5
7. Which temperature breaks down tough
3 15% 2 2% 7 35% 8 40%
fibers in the meat best?
8. Does cooking at 190°C dry out the meat too 1
1 5% 5 25% 4 20% 50%
much? 0
9. How does the meat texture differ at 100°C 1
2 10% 1 5% 0 0 85%
versus 140°C? 7
10. Which temperature gives the most tender 1
1 5% 2 10% 1 5% 70%
results? 6
P = Percentage F =
Frequency

Evaluating Meat Tenderness at 100°C, 140°C and 190°C: An Interpretation

Item no. 1. Which temperature makes the meat tender?

For Item No. 1, the majority of respondents (85%) indicated that 190°C makes the meat
tender, while a small percentage (10%) chose 100°C, and 5% remained undecided. No one
selected 140°C. This suggests that most people believe that higher temperatures contribute to
making meat tender, possibly due to the breakdown of connective tissues at higher heat.

Item no. 2. Is meat tender at 100°C, 140°C, or 190°C?

For Item No. 2, 75% of the respondents agreed that meat is tender at 190°C, whereas
5% chose 100°C, another 5% selected 140°C, and 15% remained undecided. This further
supports the idea that higher temperatures, particularly 190°C, contribute to meat tenderness
more effectively than lower temperatures.

Item no. 3. Does cooking at 190°C make the meat tougher than at 100°C, or 140°C?

For Item No. 3, 55% of the respondents believed that cooking at 190°C does not
necessarily make meat tougher compared to 100°C and 140°C. Meanwhile, 10% selected
100°C, another 10% chose 140°C, and 25% were undecided. These responses indicate that
while a majority believe 190°C does not toughen the meat, a considerable portion remains
uncertain about its effects.

Item no. 4. How does the cooking time vary at each temperature (100°C, 140°C, and
190°C) to achieve the desired tenderness?

For Item No. 4, most respondents (65%) believed that 140°C plays a significant role in
cooking time variation, while 10% selected 100°C, 20% were undecided, and only 10% chose
190°C. This suggests that cooking at a moderate temperature like 140°C may allow better
control over cooking time to achieve desired tenderness compared to extreme temperatures.

Item no. 5. Does 140°C balance tenderness and flavor better than 100°C and 190°C?

For Item No. 5, 45% of the respondents thought that 190°C provides a better balance of
tenderness and flavor, while 25% selected 100°C, 15% chose 140°C, and 15% remained
undecided. The responses indicate that although 190°C was the preferred choice, there is still
some division regarding the optimal balance between tenderness and flavor.

Item no. 6. Does 140°C balance tenderness and flavor better than 100°C and 190°C?

For Item No. 6, 75% of respondents chose 190°C as the temperature that best balances
tenderness and flavor, while 10% each selected 100°C and 140°C, and 5% were undecided.
These results strongly suggest that 190°C is the most effective temperature for achieving both
desirable tenderness and flavor.

Item no. 7. Which temperature breaks down tough fibers in the meat best?
 For Item No. 7, the responses were more evenly distributed, with 40% selecting 190°C
as the temperature that best breaks down tough fibers, 15% choosing 100°C, 10% selecting
140°C, and 35% remaining undecided. This indicates some uncertainty regarding which
temperature is most effective for breaking down meat fibers, though 190°C was the most
commonly selected option.

Item no. 8. Does cooking at 190°C dry out the meat too much?

For Item No. 8, half of the respondents (50%) agreed that cooking at 190°C could dry
out the meat too much, while 25% chose 140°C, 5% selected 100°C, and 20% were undecided.
These responses suggest that while high temperatures contribute to tenderness, they may also
lead to excessive moisture loss.

Item no. 9. How does the meat texture differ at 100°C versus 140°C?

For Item No. 9, 85% of respondents observed significant differences in meat texture at
190°C compared to 100°C, while 10% selected 100°C, 5% chose 140°C, and no one was
undecided. This suggests that cooking at 190°C significantly alters meat texture, possibly by
making it more tender or affecting its overall consistency.

Item no. 10. Which temperature gives the most tender results?

For Item No. 10, 55% of respondents indicated that 190°C provides the most tender
results, while 10% chose 140°C, 5% selected 100°C, and 5% remained undecided. This
confirms the overall trend that 190°C is considered the optimal temperature for achieving
tenderness.

Discussion

The results indicate a strong consensus among respondents that cooking meat at 190°C
for 30 minutes significantly improves tenderness compared to lower temperatures, aligning with
existing literature on meat science. Studies suggest that higher cooking temperatures promote
collagen breakdown, leading to softer textures, particularly in tougher cuts of meat (Tornberg,
2005). The observed differences in shear force values across temperature groups also support
research by Purslow et al. (2016), which highlights that heat-induced changes in muscle fibers
contribute to variations in meat tenderness. Additionally, the impact of temperature on meat
color and appearance is well-documented, with the Maillard reaction and surface browning
becoming more pronounced at higher temperatures (Mottram, 1998). However, while 190°C is
perceived as the most effective temperature for achieving tenderness, previous studies suggest
that excessively high heat can lead to moisture loss and tougher textures in leaner cuts
(Lorenzo & Franco, 2012). The findings also reinforce the importance of marination and brining,
which have been shown to enhance tenderness by increasing water retention and enzymatic
protein breakdown (Shahidi, 2012). Furthermore, the influence of meat thickness on tenderness
is consistent with the principle that thicker cuts require longer cooking times for optimal texture
(Davey & Gilbert, 1974). While the results align with established theories, some uncertainties
among respondents, particularly regarding shear force variations and the effectiveness of 140°C
cooking, suggest that additional controlled experiments could provide further clarity on the role
of intermediate cooking temperatures in achieving desirable meat textures.
Chapter 5: Finding, Conclusion and Recommendations

This chapter presents the findings, conclusions, and recommendations of the study titled
"The Impact of Different Temperatures on Meat Tenderness." It outlines the recommendations
formulated by the researchers based on the study's results.

The research was conducted among 20 Grade 11 students from San Pablo National
High School in Poblacion, San Pablo, Zamboanga del Sur, who served as the respondents.
Data was collected through a survey questionnaire.

Findings

Research Question no. 1. How does meat tenderness vary when cooked at 190°C?
 The results suggest in table 1 that cooking meat at 190°C for 30 minutes significantly
enhances tenderness compared to lower temperatures (100°C, 140°C). The majority of
respondents (75%) strongly agreed that higher temperatures improve tenderness, supporting
previous studies that indicate heat softens connective tissues and enhances juiciness
(Tornberg, 2005).

Additionally, higher temperatures reduce shear force, making the meat easier to cut,
while also influencing color, moisture content, and doneness. This aligns with findings from
Bianchi et al. (2009), which highlight that Maillard reactions and protein denaturation at higher
temperatures improve texture and flavor. Factors such as meat type, thickness, and marination
were also found to influence tenderness. Nearly all respondents (95%) agreed that marinating
enhances tenderness, likely due to enzymatic breakdown and moisture retention (Wicklund et
al., 2005).

Overall, the findings confirm that cooking at 190°C for 30 minutes is an effective method
for achieving desirable tenderness, particularly for thinner cuts, but adjustments may be
necessary for thicker meats.

Research Questions no. 2. How does a cooking temperature of 140°C affect meat tenderness?

The data in table 2 reveals that cooking meat at 100°C for 30 minutes significantly
impacts tenderness, moisture content, and texture, though perceptions vary among
respondents. A majority agree that lower temperatures influence meat tenderness (Baldwin,
2012) and that shear force values differ from raw meat (Lorenzo & Domínguez, 2014). However,
uncertainty remains regarding differences at higher temperatures, possibly due to personal
preferences or cooking experience. Factors such as meat type, thickness, and marination also
play crucial roles in tenderness (Pathare & Roskilly, 2016). Ultimately, while 100°C cooking is
effective for some cuts, it may not be ideal for all (Tornberg, 2005).

Research Questions no. 3. How does meat tenderness change when cooked at 100°C?

The data presented in table 3 reveals that cooking meat at 100°C for 30 minutes has a
significant impact on tenderness, with most respondents recognizing differences compared to
higher temperatures. The shear force value is also perceived to change, indicating an alteration
in texture and resistance to cutting (Christensen et al., 2011).

Additionally, factors such as meat type, thickness, and marinade use influence
tenderness outcomes, aligning with previous research that highlights the role of connective
tissue breakdown and moisture retention in meat texture (Tornberg, 2005). While most
respondents acknowledge changes in color, moisture content, and doneness, some remain
uncertain, possibly due to variations in meat characteristics and cooking perceptions (Lorenzo &
Domínguez, 2014).

Overall, the findings suggest that 100°C for 30 minutes may not be universally ideal for
all cuts of meat, reinforcing the importance of temperature adjustments based on meat structure
and desired tenderness (Rhee et al., 2004).

Research questions no. 4. How does meat tenderness vary when cooked at 100°C, 140°C, and
190°C?

Based on the data presented in table 4, 190°C is the most effective temperature for
achieving meat tenderness. A significant portion of respondents (85%) identified 190°C as the
optimal temperature for tenderizing meat, aligning with studies suggesting that higher
temperatures break down collagen and connective tissues more efficiently (Tornberg, 2005)

Additionally, while 140°C was seen as a temperature that allows better control over
cooking time, 75% of respondents still favored 190°C for balancing tenderness and flavor,
supporting the idea that higher heat enhances flavor through Maillard reactions (Mottram, 1998).
However, half of the respondents noted that 190°C could dry out the meat, consistent with
research showing that prolonged high-temperature cooking reduces moisture content (Liu et al.,
2018). The findings also highlight uncertainty regarding the best temperature for breaking down
tough meat fibers, with 40% choosing 190°C and 35% undecided. This suggests that while high
heat aids in tenderization, other factors such as cooking duration and meat type play a role
(Christensen et al., 2000).

Overall, the study supports the idea that higher cooking temperatures contribute to
tenderness but may also lead to moisture loss, requiring careful temperature and time
management for optimal results.

Conclusion

This study examined the effects of cooking temperatures 100°C, 140°C, and 190°C on
meat tenderness. The findings confirm that higher temperatures, particularly 190°C, significantly
improve tenderness due to the breakdown of connective tissues (Tornberg, 2005). However, this
comes with moisture loss, making 140°C a balanced option for preserving both tenderness and
juiciness (Liu et al., 2018).

Cooking at 100°C retains moisture but does not effectively break down collagen, leading
to firmer textures. Additionally, higher temperatures enhance browning through the Maillard
reaction (Mottram, 1998). While 190°C is ideal for maximum tenderness, 140°C offers a middle
ground, making it a practical choice for controlled cooking.

These insights provide valuable guidance for selecting the best temperature based on
texture preferences and meat type, benefiting both home cooks and professionals.

Recommendations

1. Optimize Cooking Temperatures Based on Meat Type - Since higher temperatures

improve tenderness but may cause moisture loss (Tornberg, 2005), it is recommended to
use 190°C for thinner cuts and 140°C for thicker meats to balance tenderness and
juiciness.
2. Adjust Cooking Time to Prevent Dryness - Cooking at 190°C for extended periods can
dry out meat (Liu et al., 2018). To avoid this, reduce cooking time or use 140°C with
longer cooking durations for a balance of tenderness and moisture retention.
3. Utilize Marinades for Enhanced Tenderness - With 95% of respondents agreeing on the
benefits of marination, incorporating enzymatic or acidic marinades (Wicklund et al.,
2005) before cooking can improve tenderness and moisture retention, especially at
lower temperatures.
4. Consider the Maillard Reaction for Flavor Development - Since higher temperatures
enhance browning and flavor (Mottram, 1998), 190°C should be used for searing or
roasting to achieve better texture and taste, while lower temperatures can be used for
slow-cooked dishes that require moisture retention.
5. Educate Consumers on Temperature Selection - Given the uncertainty among
respondents about the best temperature for breaking down tough meat fibers, further
education on temperature control, cooking time, and meat structure is recommended to
help both home cooks and professionals achieve optimal results (Christensen et al.,
2000).

These recommendations aim to help achieve better meat tenderness while minimizing
moisture loss, making cooking more effective and tailored to specific meat cuts

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