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Factors Affecting Premature Browning During Cooking of Store‐purchased Ground Beef
Author(s) -
Killinger K.M.,
Hunt M.C.,
Campbell R.E.,
Kropf D.H.
Publication year - 2000
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.1365-2621.2000.tb16053.x
Subject(s) - browning , food science , morning , chemistry , incidence (geometry) , zoology , mathematics , biology , botany , geometry
Storage conditions, patty location within packages, and purchase time effects on premature browning (PMB) of ground beef during cooking to 55 °C were determined. Packages were purchased twice daily. Patties were formed soon after purchase or after overnight storage (4 °C). Patties from the outer portion of the packages purchased in the morning were bright red and had the highest incidence of PMB (62.5%) when cooked. Patties from inner portions of packages purchased in the afternoon and refrigerated overnight were more (P < 0.05) purple and had the lowest incidence (25%) of PMB. Premature browning incidence averaged 47%. Consumer handling procedures affected PMB apparently by changing the state of myoglobin in the packages.