Color of cooked ground beef patties is affected by cooking rate and post-cooking holding time

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dc.contributor.author Ryan, S.M.
dc.contributor.author Seyfert, M.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Mancini, R.A.
dc.date.accessioned 2010-08-02T20:43:05Z
dc.date.available 2010-08-02T20:43:05Z
dc.date.issued 2010-08-02T20:43:05Z
dc.identifier.uri http://hdl.handle.net/2097/4344
dc.description.abstract Two experiments investigated the effects of cooking rate and post-cooking holding time on the internal cooked color of ground beef patties. In Experiment 1, patties were cooked rapidly (1.8ºF/second) or slowly (0.4ºF/second). At temperatures below 180ºF, rapidly cooked patties were redder and appeared less well done than those cooked slowly. All slowly cooked patties appeared well done, even at unsafe final internal temperatures. In Experiment 2, patties were cooked rapidly and held for 1, 3, 6, or 12 minutes after cooking. Increasing the post-cooking holding time to 6 minutes after rapid cooking decreased pinkness and maximized well-done appearance. This allowed ground beef patties to be cooked to a lower temperature, likely preserving juiciness and flavor. Employing either a slow cooking rate or rapid cooking with a post-cooking holding time will foster a well-done appearance. Internal cooked color is not an adequate indicator of ground beef doneness. Only strict temperature control and monitoring can ensure product safety. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2006 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 06-205-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 959 en_US
dc.subject Beef en_US
dc.subject Ground beef en_US
dc.subject Cooking rate en_US
dc.subject Post-cooking holding time en_US
dc.title Color of cooked ground beef patties is affected by cooking rate and post-cooking holding time en_US
dc.type Conference paper en_US
dc.date.published 2006 en_US
dc.citation.epage 65 en_US
dc.citation.spage 63 en_US
dc.description.conference Cattlemen's Day, 2006, Kansas State University, Manhattan, KS, March 3, 2006 en_US

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