Schoenbeck, M.K.; Kropf, D.H.; Hunt, M.C.; Stroda, S.L.; Hawthorne, S.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
Beef quadriceps muscles from nine pH
groups (5.5 - 6.4 in .1 increments) were
ground; mixed with fat (20%); formed into
patties whose myoglobin was in either the oxy
or deoxy state; and cooked to four endpoint
temperatures ...