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Cooked color of precooked ground beef patties manufactured with mature bull trimmings

Author:
Hollenbeck, Jace J., Apple, Jason K., Yancey, Janeal W.S., Johnson, Tim M., Kerns, Kaleigh N., Young, Ashley N.
Source:
Meat science 2019 v.148 pp. 41-49
ISSN:
0309-1740
Subject:
bulls, color, cooking, ground beef, microwave ovens, patties, storage temperature
Abstract:
Lean (80%) ground beef was formulated with 0, 25, 50, 75, or 100% mature bull trimmings, formed into patties, cooked to 71 °C in an air-impingement oven, and stored at −20 °C until reheating to 71 °C either in a microwave oven or on a gas-fired chargrill. Instrumental color of raw patties was not (P ≥ .080) affected by levels of bull trim. After initial cooking, internal cooked redness values were not affected (P ≥ .202) by the proportion of bull trim; however, the internal reheated patty redness increased (greater a* values and lesser HA; P ≤ .001) with increasing proportions of bull trimmings. Formulating ground beef with high levels (>50%) of mature, bull trimmings had minimal effects on raw ground beef color, but patties formulated with the highest proportions of bull trimmings appeared undercooked even after cooking twice to 71 °C.
Agid:
6161253