Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system

M. Susan Brewer, Jan Novakofski

Research output: Contribution to journalArticle

Abstract

To assess the effects of pH, heating rate and endpoint temperature on instrumental and visual color of ground beef, pH was adjusted to 5.2-6.4, samples were heated at 0.7°C or 3°C/min to 55, 60, 65, 70, 75 or 80°C in a water bath. Cooking rate had no effect on cook loss, instrumental or visual color. Regression equations for linear, quadratic and/or cubic effects of pH and/or endpoint temperature were significant for most color indices. Amount of variance explained by the model and R2 was increased by adding the calculated percentages of metmyoglobin and/or deoxymyoglobin to the regression models. The predicted sensory brownness score (0=very pink, 7.5=intermediate pink/brown, 15=intense brown) for samples with pH 5.75 cooked to 70°C was 9.75. Samples with a pH of 5.5 achieved this brownness score at 67°C. Samples with a pH of 5.2 achieved this brownness at 58°C.

Original languageEnglish (US)
Pages (from-to)443-451
Number of pages9
JournalMeat Science
Volume52
Issue number4
StatePublished - Aug 1999

Keywords

  • Beef color
  • Endpoint temperature
  • PH

ASJC Scopus subject areas

  • Food Science

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