Use of visual appearance as an indicator of degree of doneness in ground beef patties

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dc.contributor.author Warren, K.E.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Hague, M.A.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Stroda, Sally L.
dc.date.accessioned 2010-10-05T19:03:55Z
dc.date.available 2010-10-05T19:03:55Z
dc.date.issued 2010-10-05T19:03:55Z
dc.identifier.uri http://hdl.handle.net/2097/6263
dc.description.abstract Outbreaks of food-borne illness have emphasized the need for proper cooking of ground beef patties. Because of difficulties in measuring internal temperature of ground beef patties, visual indicators usually are used to estimate degree of doneness. As internal temperature increases from 130 to 170 ̊F, the internal appearance is expected to change from very red to brown and juice color from red to clear. Based on ground beef patties from three sources, we found that internal color over-estimated internal temperature. Expressible juice decreased in redness as internal temperature increased but did not run clear even at temperatures over 160 ̊F. Regardless, expressible juice color was a better indicator of degree of doneness than internal color. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1993 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 93-318-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 678 en_US
dc.subject Beef en_US
dc.subject Ground beef en_US
dc.subject Color en_US
dc.subject Cookery en_US
dc.subject End-point temperature en_US
dc.subject Safety en_US
dc.title Use of visual appearance as an indicator of degree of doneness in ground beef patties en_US
dc.type Conference paper en_US
dc.date.published 1993 en_US
dc.citation.epage 3 en_US
dc.citation.spage 1 en_US
dc.description.conference Cattlemen's Day, 1993, Kansas State University, Manhattan, KS, March 5, 1993 en_US
dc.contributor.authoreid sstroda en_US


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