Premature browning in cooked ground beef after modifying myoglobin

Date

2010-09-10T20:07:31Z

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 131 ̊F, 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, Reduction, Food safety

Citation