Myoglobin oxidative state affects internal cooked color development in ground beef patties

Journal of Food Science

Volumn 61, Issue 3, 1996, Pages 513-516

  Warren, K E ^b   Hunt, M C ^a   Kropf, D H ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Tyson Foods Incorporated   (United States)

Author keywords

cookery; ground beef; internal color; metmyoglobin; oxidative state

Indexed keywords

EID: 0029800163     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb13145.x     Document Type: Article

References (13)

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13. Warren, K.E., Hunt, M.C., Kropf, D.H., Hague, M.A., Waldner, C.L., Stroda, S.L. and Kastner, C.L. 1996. Chemical properties of ground beef patties exhibiting normal and premature brown internal cooked color. J Muscle Foods. accepted.