Abstract
Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ÌŠF, 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.
Keywords: Cattlemen's Day, 1995, Kansas Agricultural Experiment Station contribution, no. 95-357-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 727, Beef, Ground beef, Cooked color, Oxidation, Reduction, Food safety
How to Cite:
Hunt, M. C., Warren, K., Kropf, D. H., Hague, M., Waldner, C., Stroda, S. L. & Kastner, C. L., (1995) “Premature browning in cooked ground beef after modifying myoglobin”, Kansas Agricultural Experiment Station Research Reports 1(1), 86-88. doi: https://doi.org/10.4148/2378-5977.2041
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