Abstract
The study objectives were to investigate factors contributing to persistent pinkness and premature browning in cooked beef patties. Various combinations of beef trimmings from cow and fed steer carcasses were obtained so that formulations were made ranging from 100% cow/0% steer to 20% cow/80% steer. After grinding and before patty forming, raw pH values were determined. After patty forming, CIE L*, a*, and b* values were obtained. Patties were cooked to one of five temperature endpoints: 48.8°C, 54.4°C, 65.0°C, 71.1°C, and 76.6°C. Cooked patties were evaluated for pH and CIE L*, a*, and b* values. The amount of cow trim used was not always related to the problem with persistent pinkness. Cooked patties from the 90% cow/10% steer treatment had a* values more indicative of a more well done cooked patty while those from the 100% cow/0% steer had a* values more indicative of "redder" and less well done cooked patties. Cooked patties from the 70% cow/ 30% steer treatment had similar a* values to those from the 100% cow/ 0% steer treatment, however, because of the higher L* values, the patties appeared to be less red. The amount of cow trim used was not always related to the problem with premature browning. Premature browning, as measured by L* values, was evident in the patties cooked to the lower temperature (54.4°C) in the 100% cow/0% steer treatment. However, patties from the 45% cow/55% steer and 65% cow/ 35% steer treatments and cooked to the same temperature had similar L* values, indicating the same problem with premature browning even when less cow beef was used. Raw and cooked pH, often thought responsible for contributing to persistent pinkness, did not appear to impact cooked patty color. For example, some treatments with high raw pH had color scores indicative of fully cooked product. Because of potential problems with persistent pinkness and premature browning in cooked beef patties, the only appropriate method to ensure that adequate cooking temperatures have been reached is through the use of thermometers.
Cureington, Erin Ann (2000). Factors affecting persistent pinkness and premature browning of ground beef patties. Master's thesis, Texas A&M University. Available electronically from
https : / /hdl .handle .net /1969 .1 /ETD -TAMU -2000 -THESIS -C85.