Color of cooked patties prepared from beef with a pH of 5.7 (normal = N) or pH = 6.2 (dark cutting = DC) beef and with either 0, 25, 50 or 75% lean finely textured beef (LFTB) was evaluated. Patties were cooked to 68.3C, 71C, or until >75% were “well-done”. Inclusion of LFTB in N patties resulted in higher a*-values, but did not affect either visual color scores or myoglobin (Mb) denaturation. Inclusion of LFTB in DC patties did not affect pH. A higher LFTB content resulted in lower a*-values, higher hue-angle, a more well-done visual color and increased Mb denaturation. To appear well-done, DC patties without LFTB had to be cooked to 89C, whereas DC patties with 75% LFTB had to be cooked to 83C. Possibly, conditions during production of LFTB are responsible for the increased heat sensitivity of Mb from LFTB.