Variability in color, cooking times, and internal temperature of beef patties under controlled cooking conditions

Journal of Food Protection

Volumn 59, Issue 9, 1996, Pages 969-975

  Liu, Martha Neale ^a   Berry, Bradford W ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Beef patties; cooked color; cooking time; internal temperature

Indexed keywords

EID: 0029837552     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.9.969     Document Type: Article

References (12)

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2. Berry, B. W. 1992. Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties. J. Food Sci. 57:537-540, 574.
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11. Van Laack, R. L. J. M., B. W. Berry, and M. B. Solomon. 1995. Cooked color of patties processed from various combinations of normal or high pH beef and beef from a lean meat recovery system (fat reduced beef), p. 211. Abstr. 1995 IFT Annual Meeting, Anaheim, CA.
12. Van Laack, R. L. J. M., B. W. Berry, and M. B. Solomon. 1996. Variations in internal color of cooked beef patties. J. Food Sci., 61:410-414.