Browsing Cattlemen's Day, 1995 by Subject "Food safety"

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Browsing Cattlemen's Day, 1995 by Subject "Food safety"

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  • Factors affecting premature browning in cooked ground beef
    Hunt, M.C.; Warren, K.E.; Kropf, D.H.; Hague, M.A.; Waldner, C.L.; Stroda, S.L.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    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 ...
  • Premature browning in cooked ground beef after modifying myoglobin
    Hunt, M.C.; Warren, K.E.; Kropf, D.H.; Hague, M.A.; Waldner, C.L.; Stroda, S.L.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ̊F, whereas normal patties were re d to pink. The premature brown color was not relate d to percent ...