Incidence of premature browning during cooking in ground beef purchased at retail

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dc.contributor.author Hunt, Melvin C.
dc.contributor.author Killinger, K.M.
dc.contributor.author Campbell, R.E.
dc.date 1999 en
dc.date.accessioned 2010-08-23T19:16:16Z
dc.date.available 2010-08-23T19:16:16Z
dc.date.issued 2010-08-23T19:16:16Z
dc.identifier.uri http://hdl.handle.net/2097/4695
dc.description.abstract We measured the incidence of premature browning during cooking in ground beef that was purchased from retail supermarkets and prepared using common household procedures. Patties made from meat on the outer portion of the packages purchased in the morning had the highest incidence of premature browning (62.5%). Patties from inner portions of packages purchased in the afternoon, refrigerated, and prepared the next morning were more (P<0.05) purple and had the lowest incidence (25%) of premature browning. Overall incidence of premature browning averaged 47%. Because internal cooked color of ground beef is such an unreliable indicator of doneness, temperature measurements should be used to verify that safe endpoint temperatures have been reached. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1999 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 99-339-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831 en_US
dc.subject Beef en_US
dc.subject Premature browning en_US
dc.subject Retail en_US
dc.subject Ground beef en_US
dc.title Incidence of premature browning during cooking in ground beef purchased at retail en_US
dc.type Conference paper en_US
dc.date.published 1999 en_US
dc.citation.epage 14 en_US
dc.citation.spage 11 en_US
dc.description.conference Cattlemen's Day, 1999, Kansas State University, Manhattan, KS, March 5, 1999 en_US


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