Current address: University of Tennessee, Department of Food Science and Technology, P.O. Box 1071, Knoxville, TN 37901-1071.
COOKED COLOR OF PATTIES PROCESSED FROM VARIOUS COMBINATIONS OF NORMAL OR HIGH pH BEEF AND LEAN FINELY TEXTURED BEEF
Article first published online: 5 MAY 2007
Journal of Muscle Foods
Volume 8, Issue 3, pages 287–299, September 1997
How to Cite
VAN LAACK, R. L.J.M., BERRY, B.W. and SOLOMON, M.B. (1997), COOKED COLOR OF PATTIES PROCESSED FROM VARIOUS COMBINATIONS OF NORMAL OR HIGH pH BEEF AND LEAN FINELY TEXTURED BEEF. Journal of Muscle Foods, 8: 287–299. doi: 10.1111/j.1745-4573.1997.tb00633.x
- Issue published online: 5 MAY 2007
- Article first published online: 5 MAY 2007
- Received for Publication February 26, 1996, Accepted for publication May 31, 1996
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.