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Variations in internal color of cooked beef patties.

Author(s) : LAACK R. L. J. M. van, BERRY B. W., SOLOMON M. B.

Type of article: Article

Summary

Seventeen commercially prepared patty formulations were cooked to internal temperature 71 deg C. Pink cooked color occured in eight of the products and was due to incomplete denaturation of myoglobin. Although there was some relation between pH and cooked colour, other factors seemed to be involved. When products were re-analysed after 1 year storage at -27 deg C, sixteen products were red-pink when cooked to 71 deg C. This increase in redness after frozen storage could not be explained. Cooking to internal temperatures between 81 and 87 deg C was necessary for complete disappearance of red-pink colour. Premature browning, where a product looks well-done at temperatures lower than 71 deg C, occured in one formulation.

Details

  • Original title: Variations in internal color of cooked beef patties.
  • Record ID : 1997-1629
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 2
  • Publication date: 1996/03
  • Document available for consultation in the library of the IIR headquarters only.

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