6287
This study used standard cooking methods to produce steaks of five different degrees of doneness ( rare medium , medium well , well done and very well done ) to study the consumer ' s perception of doneness , from both the external and internal surface of the cooked steak and also from corresponding photographs of each sample .
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Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
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