Which of these is NOT a method of determining doneness in steak or meat? Group of answer choices Internal Color Smell

Smell is not a method of determining doneness in steak or meat. While the smell of meat can give an indication of its freshness, it is not a reliable indicator of whether the meat is cooked to a safe temperature or desired level of doneness. The three most common methods of determining doneness in steak or meat are internal color, touch or feel, and temperature. Internal color refers to the color of the meat on the inside, which changes as the meat cooks. Touch or feel involves pressing the meat with your finger to determine its firmness, which can give an indication of how well-done it is. Temperature is perhaps the most reliable method of determining doneness, as it ensures that the meat has reached a safe temperature to kill any harmful bacteria and is cooked to the desired level of doneness.