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Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties
Author(s) -
WARREN K.E.,
HUNT M.C.,
KROPF D.H.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb13145.x
Subject(s) - chemistry , myoglobin , food science , pigment , red meat , red color , oxidative phosphorylation , biochemistry , organic chemistry , physics , optics
ABSTRACT Ground beef patties known to develop a normal (NRM) or premature brown (PMB) color when cooked to 55°C received no treatment or were reduced or oxidized before cooking. Internal raw appearances were red/ purplish‐red for NRM, purplish‐red/red for reduced, and brown for PMB and oxidized groups. Cooked colors of NRM‐no treatment and reduced, and PMB‐reduced were more red (P <0.05) than those of NRM‐oxidized and PMB‐no treatment and oxidized. Cooked colors of PMB‐reduced and NRM‐no treatment were similar (P>0.05), and those of NRM‐oxidized and PMB‐no treatment were similar (P>0.05). Oxidized pigment produced a PMB color, whereas reducing conditions produced NRM cooked color.

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