Factors affecting premature browning in cooked ground beef

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dc.contributor.author Hunt, Melvin C.
dc.contributor.author Warren, K.E.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Hague, M.A.
dc.contributor.author Waldner, C.L.
dc.contributor.author Stroda, Sally L.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-09-10T20:07:20Z
dc.date.available 2010-09-10T20:07:20Z
dc.date.issued 2010-09-10T20:07:20Z
dc.identifier.uri http://hdl.handle.net/2097/4929
dc.description.abstract 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 fat; patty compaction; animal source and maturity; pH (5.5 to 5.8); or concentrations of raw patty heme and nonhemeiron, myoglobin, and total pigment. Because oxidation-reduction potential and total reducing activities were higher (P<.05) and TBA numbers were lower (P<.05) in normal than prematurely brown patties, the brown color is apparently related to greater patty oxidation. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1995 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 95-357-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 727 en_US
dc.subject Beef en_US
dc.subject Ground beef en_US
dc.subject Cooked color en_US
dc.subject Oxidation en_US
dc.subject Reducing activity en_US
dc.subject Food safety en_US
dc.title Factors affecting premature browning in cooked ground beef en_US
dc.type Conference paper en_US
dc.date.published 1995 en_US
dc.citation.epage 85 en_US
dc.citation.spage 83 en_US
dc.description.conference Cattlemen's Day, 1995, Kansas State University, Manhattan, KS, March 3, 1995 en_US
dc.contributor.authoreid sstroda en_US
dc.contributor.authoreid ckastner en_US

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