COOKED COLOR OF PATTIES PROCESSED FROM VARIOUS COMBINATIONS OF NORMAL OR HIGH pH BEEF AND LEAN FINELY TEXTURED BEEF

Authors

  • RIËTTE L.J.M. VAN LAACK,

    1. Meat Science Research Laboratory Beltsville Agricultural Research Center Agricultural Research Service, USDA Beltsville, MD 20705-2350
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    • 1

      Current address: University of Tennessee, Department of Food Science and Technology, P.O. Box 1071, Knoxville, TN 37901-1071.

  • B.W. BERRY,

    1. Meat Science Research Laboratory Beltsville Agricultural Research Center Agricultural Research Service, USDA Beltsville, MD 20705-2350
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  • M.B. SOLOMON

    Corresponding author
    1. Meat Science Research Laboratory Beltsville Agricultural Research Center Agricultural Research Service, USDA Beltsville, MD 20705-2350
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Send correspondence to Morse B. Solomon, USDA ARS, Bldg 201 BARC-East, Beltsville, MD 20705, Ph: 301-504-8463, Fax: 301-504-8438

ABSTRACT

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.

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