Premature browning in cooked ground beef after modifying myoglobin
| dc.citation.epage | 88 | en_US |
| dc.citation.spage | 86 | en_US |
| 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.contributor.authoreid | sstroda | en_US |
| dc.contributor.authoreid | ckastner | en_US |
| dc.date.accessioned | 2010-09-10T20:07:31Z | |
| dc.date.available | 2010-09-10T20:07:31Z | |
| dc.date.issued | 2010-09-10T20:07:31Z | |
| dc.date.published | 1995 | en_US |
| dc.description.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. | en_US |
| dc.description.conference | Cattlemen's Day, 1995, Kansas State University, Manhattan, KS, March 3, 1995 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/4930 | |
| 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 | Reduction | en_US |
| dc.subject | Food safety | en_US |
| dc.title | Premature browning in cooked ground beef after modifying myoglobin | en_US |
| dc.type | Conference paper | en_US |
