Factors affecting premature browning in cooked ground beef
Date
2010-09-10T20:07:20Z
Authors
Hunt, Melvin C.
Warren, K.E.
Kropf, Donald H.
Hague, M.A.
Waldner, C.L.
Stroda, Sally L.
Kastner, Curtis L.
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
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.
Description
Keywords
Beef, Ground beef, Cooked color, Oxidation, Reducing activity, Food safety
