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Influence of Cooking Rate, Endpoint Temperature, Post‐cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties
Author(s) -
Ryan Suzanne M.,
Seyfert Mark,
Hunt Melvin C.,
Mancini Richard A.
Publication year - 2006
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.1365-2621.2006.tb15620.x
Subject(s) - myoglobin , chemistry , food science , cooked meat , denaturation (fissile materials) , cooking methods , biochemistry , nuclear chemistry
Three experiments investigated cooking rate, endpoint temperature, post‐cook holding time, and raw myoglobin redox‐state effects on ground beef internal cooked color. In Experiment 1, patties were cooked to endpoint temperatures of 65.6°C, 71.1°C, 76.7°C, 82.2°C, or 87.8°C rapidly (1°C/s), slowly (0.2°C/s), or rapidly with 6‐min post‐cook holding time at 104°C. Patties cooked slowly to less than 76.7°C were more well done ( P < 0.05) in appearance than those cooked rapidly. Rapidly‐cooked patties cooked to less than 82.2°C and held for 6 min after cooking had less pinkness, more myoglobin denaturation, and a more well‐done appearance than did rapidly cooked patties with no holding time ( P < 0.05). In Experiment 2, increasing post‐cook holding time (1, 3, 6, or 12 min) after rapid cooking to 71.1°C, 76.7°C, or 82.2°C decreased pinkness and increased myoglobin denaturation ( P < 0.05), with no benefit beyond 6 min ( P > 0.05). In Experiment 3, patties cooked rapidly to 71.1°C, 76.7°C, or 82.2°C from a predominantly raw oxymyoglobin state were less pink and had more denatured myoglobin than did those cooked from a predominantly deoxymyoglobin state ( P < 0.05). Prediction equations determined that 80% of myoglobin must be denatured to create a well‐done appearance. Using a slow cooking rate, post‐cook holding time, or cooking from a highly oxygenated state will increase myoglobin denaturation and foster a well‐done appearance.