Effects of Packaging and Temperature on Metmyoglobin Reducing Activity of Cooked Ground Beef Patties

Approximately 47% of ground beef purchased at local stores is susceptible to premature browning (PMB). Premature browning is a condition in which cooked ground beef patties will have a well-done appearance at temperatures insufficient to render ground beef patties safe. Various studies have shown that the form of myoglobin present in the interior of patties at the time of cooking can affect cooked color. However, limited studies have determined the role of metmyoglobin reducing activity (MRA) in cooked patties on cooked color. Therefore, the objective of this study was to determine the role of MRA in cooked color development and premature browning.