Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties

Journal of Food Science

Volumn 71, Issue 3, 2006, Pages

  Ryan, Suzanne M ^a   Seyfert, Mark ^a   Hunt, Melvin C ^a   Mancini, Richard A ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Cooked color; Cooking rate; Endpoint temperature; Ground beef; Myoglobin

Indexed keywords

EID: 33646337970     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb15620.x     Document Type: Article

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