Effect of muscle source on premature browning in ground beef

Premature browning (PMB) describes cooked beef that may appear done before reaching 71 °C. Ground beef from paired Longissimus lumborum (LL) and Psoas major (PM) muscles was formed into patties. Patties were cooked immediately, and after 48 and 96 h storage at 4 °C. Total reducing activity (TRA) and...

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Veröffentlicht in:	Meat science 2004-11, Vol.68 (3), p.457-461
Hauptverfasser:	Suman, S.P, Faustman, C, Lee, S, Tang, J, Sepe, H.A, Vasudevan, P, Annamalai, T, Manojkumar, M, Marek, P, DeCesare, M, Venkitanarayanan, K.S
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef color Biological and medical sciences color cooked color of hamburgers cooking cooking quality discoloration Food industries Fundamental and applied biological sciences. Psychology Ground beef hamburgers internal temperature lipid content longissimus dorsi Longissimus lumborum Meat and meat product industries Premature browning protein content Psoas major water content
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Zusammenfassung:	Premature browning (PMB) describes cooked beef that may appear done before reaching 71 °C. Ground beef from paired Longissimus lumborum (LL) and Psoas major (PM) muscles was formed into patties. Patties were cooked immediately, and after 48 and 96 h storage at 4 °C. Total reducing activity (TRA) and external color were measured immediately prior to cooking. Patties were cooked to internal end point temperatures of 60, 66, 71 or 77 °C and internal cooked color ( L , a and b * values) was measured. Raw PM patties had greater L * values and lesser a * values than those from LL ( P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2004.04.012