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 |
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| container_title | Meat science |
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| creator | 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 |
| description | 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 |
| doi_str_mv | 10.1016/j.meatsci.2004.04.012 |
| format | Article |
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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<0.05). For LL and PM, raw
a
* and
b
* values decreased with storage from 0 h to 96 h (
P<0.05). At 0 and 48 h storage, cooked patties prepared from PM had greater
a
* values than those prepared from LL at all internal endpoint temperatures (
P<0.05). Internal cooked
a
* values of patties from PM decreased with storage of raw patties, whereas it was stable for LL patties (
P<0.05).</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2004.04.012</identifier><identifier>PMID: 22062414</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>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</subject><ispartof>Meat science, 2004-11, Vol.68 (3), p.457-461</ispartof><rights>2004 Elsevier Ltd</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c416t-d2acb2fcb16cfcaa2d888594fe7b00075859292e1df04c48f7bacf5c12da92443</citedby><cites>FETCH-LOGICAL-c416t-d2acb2fcb16cfcaa2d888594fe7b00075859292e1df04c48f7bacf5c12da92443</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2004.04.012$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,45974</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16039616$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22062414$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Suman, S.P</creatorcontrib><creatorcontrib>Faustman, C</creatorcontrib><creatorcontrib>Lee, S</creatorcontrib><creatorcontrib>Tang, J</creatorcontrib><creatorcontrib>Sepe, H.A</creatorcontrib><creatorcontrib>Vasudevan, P</creatorcontrib><creatorcontrib>Annamalai, T</creatorcontrib><creatorcontrib>Manojkumar, M</creatorcontrib><creatorcontrib>Marek, P</creatorcontrib><creatorcontrib>DeCesare, M</creatorcontrib><creatorcontrib>Venkitanarayanan, K.S</creatorcontrib><title>Effect of muscle source on premature browning in ground beef</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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<0.05). For LL and PM, raw
a
* and
b
* values decreased with storage from 0 h to 96 h (
P<0.05). At 0 and 48 h storage, cooked patties prepared from PM had greater
a
* values than those prepared from LL at all internal endpoint temperatures (
P<0.05). Internal cooked
a
* values of patties from PM decreased with storage of raw patties, whereas it was stable for LL patties (
P<0.05).</description><subject>Beef color</subject><subject>Biological and medical sciences</subject><subject>color</subject><subject>cooked color of hamburgers</subject><subject>cooking</subject><subject>cooking quality</subject><subject>discoloration</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Ground beef</subject><subject>hamburgers</subject><subject>internal temperature</subject><subject>lipid content</subject><subject>longissimus dorsi</subject><subject>Longissimus lumborum</subject><subject>Meat and meat product industries</subject><subject>Premature browning</subject><subject>protein content</subject><subject>Psoas major</subject><subject>water content</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqFkcFq3DAQhkVJaLZpH6GpLqEnb0ay1rIhUEpI00AghzZnIY9Hixbb2kp2St8-MrtNj4UBMfDNzM8nxj4KWAsQ1dVuPZCdEvq1BFDrpYR8w1ai1mWhRFmfsBWU0BRCKzhj71LaAYAoZf2WnUkJlVRCrdj1rXOEEw-OD3PCnngKc0TiYeT7SIOd5ki8jeH36Mct9yPfxjCPHW-J3Ht26myf6MPxPWdP325_3nwvHh7v7m--PhSoRDUVnbTYSoetqNChtbKr63rTKEe6zZn0JjeykSQ6BwpV7XRr0W1QyM42UqnynH0-7N3H8GumNJnBJ6S-tyOFOZkGZA1alZDJzYHEGFKK5Mw--sHGP0aAWbyZnTl6M4s3s5SQee7ieGFuB-pep_6KysDlEbAJbe-iHdGnf9srKJtKVJn7dOCcDcZuY2aefsjsHaBRWuuF-HIgKBt79hRNDkMjUudj_gnTBf-fsC_S35bc</recordid><startdate>20041101</startdate><enddate>20041101</enddate><creator>Suman, S.P</creator><creator>Faustman, C</creator><creator>Lee, S</creator><creator>Tang, J</creator><creator>Sepe, H.A</creator><creator>Vasudevan, P</creator><creator>Annamalai, T</creator><creator>Manojkumar, M</creator><creator>Marek, P</creator><creator>DeCesare, M</creator><creator>Venkitanarayanan, K.S</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20041101</creationdate><title>Effect of muscle source on premature browning in ground beef</title><author>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</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c416t-d2acb2fcb16cfcaa2d888594fe7b00075859292e1df04c48f7bacf5c12da92443</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Beef color</topic><topic>Biological and medical sciences</topic><topic>color</topic><topic>cooked color of hamburgers</topic><topic>cooking</topic><topic>cooking quality</topic><topic>discoloration</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Ground beef</topic><topic>hamburgers</topic><topic>internal temperature</topic><topic>lipid content</topic><topic>longissimus dorsi</topic><topic>Longissimus lumborum</topic><topic>Meat and meat product industries</topic><topic>Premature browning</topic><topic>protein content</topic><topic>Psoas major</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Suman, S.P</creatorcontrib><creatorcontrib>Faustman, C</creatorcontrib><creatorcontrib>Lee, S</creatorcontrib><creatorcontrib>Tang, J</creatorcontrib><creatorcontrib>Sepe, H.A</creatorcontrib><creatorcontrib>Vasudevan, P</creatorcontrib><creatorcontrib>Annamalai, T</creatorcontrib><creatorcontrib>Manojkumar, M</creatorcontrib><creatorcontrib>Marek, P</creatorcontrib><creatorcontrib>DeCesare, M</creatorcontrib><creatorcontrib>Venkitanarayanan, K.S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Suman, S.P</au><au>Faustman, C</au><au>Lee, S</au><au>Tang, J</au><au>Sepe, H.A</au><au>Vasudevan, P</au><au>Annamalai, T</au><au>Manojkumar, M</au><au>Marek, P</au><au>DeCesare, M</au><au>Venkitanarayanan, K.S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of muscle source on premature browning in ground beef</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2004-11-01</date><risdate>2004</risdate><volume>68</volume><issue>3</issue><spage>457</spage><epage>461</epage><pages>457-461</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>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<0.05). For LL and PM, raw
a
* and
b
* values decreased with storage from 0 h to 96 h (
P<0.05). At 0 and 48 h storage, cooked patties prepared from PM had greater
a
* values than those prepared from LL at all internal endpoint temperatures (
P<0.05). Internal cooked
a
* values of patties from PM decreased with storage of raw patties, whereas it was stable for LL patties (
P<0.05).</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22062414</pmid><doi>10.1016/j.meatsci.2004.04.012</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Meat science, 2004-11, Vol.68 (3), p.457-461 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | 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 |
| title | Effect of muscle source on premature browning in ground beef |
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