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; Reduction; Food safety
Abstract
Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ÌŠF, 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.
First page
86
Last page
88
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
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)
"Premature browning in cooked ground beef after modifying myoglobin,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
1.
https://doi.org/10.4148/2378-5977.2041
