Effect of muscle source on premature browning in ground beef Article

Suman, SP, Faustman, C, Lee, S et al. (2004). Effect of muscle source on premature browning in ground beef . 68(3), 457-461. 10.1016/j.meatsci.2004.04.012

cited authors

  • Suman, SP; Faustman, C; Lee, S; Tang, J; Sepe, HA; Vasudevan, P; Annamalai, T; Manojkumar, M; Marek, P; Decesare, M; Venkitanarayanan, KS

authors

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). © 2004 Elsevier Ltd. All rights reserved.

publication date

  • November 1, 2004

Digital Object Identifier (DOI)

start page

  • 457

end page

  • 461

volume

  • 68

issue

  • 3