Factors affecting premature browning in cooked ground beef (1995)

Authors

Melvin C. Hunt
K.E. Warren
Donald H. Kropf
M.A. Hague
C.L. Waldner
Sally L. Stroda
Curtis L. Kastner

Keywords

Cattlemen's Day, 1995; Kansas Agricultural Experiment Station contribution; no. 95-357-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 727; Beef; Ground beef; Cooked color; Oxidation; Reducing activity; Food safety

Abstract

Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 13 1EF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent fat; patty compaction; animal source and maturity; pH (5.5 to 5.8); or concentrations of raw patty heme and nonhemeiron, myoglobin, and total pigment. Because oxidation-reduction potential and total reducing activities were higher (P<.05) and TBA numbers were lower (P<.05) in normal than prematurely brown patties, the brown color is apparently related to greater patty oxidation.

Recommended Citation

Hunt, Melvin C.; Warren, K.E.; Kropf, Donald H.; Hague, M.A.; Waldner, C.L.; Stroda, Sally L.; and Kastner, Curtis L. (1995) "Factors affecting premature browning in cooked ground beef (1995)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.2040