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dc.citation.epage85en_US
dc.citation.spage83en_US
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorWarren, K.E.
dc.contributor.authorKropf, Donald H.
dc.contributor.authorHague, M.A.
dc.contributor.authorWaldner, C.L.
dc.contributor.authorStroda, Sally L.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreidsstrodaen_US
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-09-10T20:07:20Z
dc.date.available2010-09-10T20:07:20Z
dc.date.issued2010-09-10T20:07:20Z
dc.date.published1995en_US
dc.description.abstractSome 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.en_US
dc.description.conferenceCattlemen's Day, 1995, Kansas State University, Manhattan, KS, March 3, 1995en_US
dc.identifier.urihttp://hdl.handle.net/2097/4929
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1995en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 95-357-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 727en_US
dc.subjectBeefen_US
dc.subjectGround beefen_US
dc.subjectCooked coloren_US
dc.subjectOxidationen_US
dc.subjectReducing activityen_US
dc.subjectFood safetyen_US
dc.titleFactors affecting premature browning in cooked ground beefen_US
dc.typeConference paperen_US

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