Cooked color of precooked ground beef patties manufactured with mature bull trimmings. (February 2019)

• Record Type: Journal Article
• Authors: Hollenbeck, Jace J.; Apple, Jason K.; Yancey, Janeal W.S.; Johnson, Tim M.; Kerns, Kaleigh N.; Young, Ashley N.
• Is Part Of: Meat science. Volume 148(2019)
• Page Start: 41
• Page End: 49
• Publication Date: 2019-02
• Subjects: Bull trim -- Cooked color -- Ground beef -- Precooked -- Reheated; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.09.018
• Languages: English
• ISSNs: 0309-1740

Abstract

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.