Hunt, Melvin C.; Warren, K.E.; Kropf, Donald H.; Hague, M.A.; Waldner, C.L.; Stroda, Sally L.; Kastner, Curtis L.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-10)
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 ...