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 ...