Does it look cooked? A review of factors that influence cooked meat color

Journal of Food Science

Volumn 71, Issue 4, 2006, Pages

  King, Nicola J ^a   Whyte, Rosemary ^a  

^a ESR Christchurch Science Centre   (New Zealand)

Author keywords

Cooked; Meat color; Myoglobin; Pathogen; Thermometer

Indexed keywords

EID: 33745249909     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00029.x     Document Type: Short Survey

References (69)

1. Adams M, Moss M. 2000. Food microbiology. Cambridge: Royal Society of Chemistry. p 479.
2. Baron C, Andersen H. 2002. Myoglobin-induced lipid oxidation. A review. J Agric Food Chem 50:3887-97.
3. Barot MS, Mosenthal AC, Bokkenhauser VD. 1983. Location of Campylobacter jejuni in infected chicken livers. J Clin Microbiol 17:921-2.
4. Ben Abdallah M, Marchello J, Ahmad H. 1999. Effect of freezing and microbial growth on myoglobin derivatives of beef. J Agric Food Chem 47:4093-9.
5. Berry B. 1994. Fat level, high temperature cooking and degree of doneness affect sensory, chemical, and physical properties of beef patties. J Food Sci 59:10-14, 19.
6. Berry B. 1998. Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state. J Food Sci 63:797-800.
7. Berry BW, Bigner-George ME. 2000. Factors affecting color properties of beef patties cooked on an outdoor gas grill. J Muscle Foods 11:213-26.
8. Berry B, Lyon BG, Soderberg D, Clinch N. 2001. Relationships among chemical, cooking and color properties of beef patties cooked to four internal temperatures. J Muscle Foods 12:219-36.
9. Boulianne M, King A. 1998. Meat color and biochemical characteristics of unacceptable dark-colored broiler chicken carcasses. J Food Sci 63:759-62.
10. Bowers J, Craig J, Kropf DH, Tucker T. 1987. Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55 and 85°C. J Food Sci 52:533-6.
11. Brewer MS, Novakofski J. 1999. Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system. Meat Sci 52:443-51.
12. Chen H, Marks B. 1997. Evaluation previous thermal treatment of chicken patties by visible/near-infrared spectroscopy. J Food Sci 62:753-56, 780.
13. Chirinos R, Vizeu D, Teresa Destro M, Franco B, Landgraf M. 2002. Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation. Brazilian J Microbiol 33:53-6.
14. Du M, Hur SJ, Ahn DU. 2002. Raw-meat packaging and storage affect the color and odor of irradiated broiler breast fillets after cooking. Meat Sci 61:49-54.
15. Fletcher DL, Qiao M, Smith DP. 2000. The relationship of raw broiler breast meat color and pH to cooked meat color and pH. Poultry Sci 79:784-8.
16. [FSA] Food Standards Agency. 2006. Safer food, better business. Available from: http://www.food.gov.uk/foodindustrv/hvgiene/sfbb/. London: Food Standards Agency. Accessed February 21, 2006.
17. Fu A-H, Sebranek J, Murano E. 1995. Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and quality changes after irradiation of beef steaks and ground beef. J Food Sci 60:972-7.
18. Geileskey A, King R, Corte D, Pinto P, Ledward DA. 1997. The kinetics of cooked meat haemoprotein, formation in meat and model systems. Meat Sci 48:189-99.
19. Giroux M, Ouattara B, Yefsah R, Smoragiewicz W, Saucier L, Lacroix M. 2001. Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage. J Agric Food Chem 49:919-25.
20. Grant I, Patterson M. 1991. Effect of irradiation and modified atmosphere packaging on the microbiological and sensory quality of pork stored at refrigeration temperatures. Int J Food Sci Tech 26:507-19.
21. Hague M, Warren K, Hunt M, Kropf D, Kastner C, Stroda S, Johnson D. 1994. End-point temperature, internal cooked color, and expressible juice color relationships in ground beef patties. J Food Sci 59:465-70.
22. Holownia K, Chinnan MS, Reynolds AE. 2003. Pink color defect in poultry white meat as affected by endogenous conditions. J Food Sci 68:742-7.
23. Hunt MC, Sørheim O, Slinde E. 1999. Color and heat denaturation of myoglobin forms in ground beef. J Food Sci 64:847-51.
24. [ICMSF] International Commission on Microbiological Specifications for Foods. 1998. Microorganisms in foods 6: microbial ecology of food commodities. London: Blackie Academic & Professional, p 615.
25. Jackson T, Acuff G, Dickson J. 1997. Meat, poultry and seafood. In: Doyle M, Beuchat L, Montville T, editors. Food Microbiology: Fundamentals and frontiers. Washington, D.C.: ASM Press, p 83-100.
26. Jay J. 1996. Modern food microbiology. New York: Chapman & Hall, p 661.
27. Jo C, Jin S, Ahn DU. 2000. Colour changes in irradiated cooked pork sausage with different fat sources and packaging during storage. Meat Sci 55:107-13.
28. John L, Cornforth D, Carpenter C, Sorheim O, Pettee B, Whittier D. 2004. Comparison of color and thiobarbituric acid values of cooked hamburger patties after storage of fresh beef chubs in modified atmospheres. J Food Sci 69:608-14.
29. John L, Cornforth D, Carpenter C, Sorheim O, Pettee B, Whittier D. 2005. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, orvacuum. Meat Sci 69:441-9.
30. Jung S, Ghoul M, de Lamballerie-Anton M. 2003. Influence of high pressure on the color and microbial quality of beef meat. Lebensm-Wiss u-Technol 36:625-31.
31. Killinger K, Hunt MC, Campbell R, Kropf DH. 2000. Factors affecting premature browning during cooking of store-purchased ground beef. J Food Sci 65:585-7.
32. Kusmider E, Sebranek J, Lonergan S, Honeyman M. 2002. Effects of carbon monoxide packaging on color and lipid stability of irradiated ground beef. J Food Sci 67:3463-8.
33. Lien R, Hunt M, Anderson S, Kropf D, Loughin T, Dikeman M, Velazco J. 2002a. Effects of endpoint temperature on the internal color of pork loin chops of different quality. J Food Sci 67:1007-10.
34. Lien R, Hunt M, Anderson S, Kropf D, Loughin T, Dikeman M, Velazco J. 2002b. Effects of endpoint temperature on the internal color of pork patties of different myoglobin form, initial cooking state, and quality. J Food Sci 67:1011-5.
35. Liu M, Berry B. 1996. Variability in color, cooking times, and internal temperature of beef patties under controlled cooking conditions. J Food Prot 59:969-75.
36. Lyon BG, Lyon CE. 2002. Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time. Poultry Sci 81:1916-20.
37. Lyon BG, Berry B, Soderberg D, Clinch N. 2000. Visual colour and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures. J Food Prot 63:1389-98.
38. Lyon BG, Davies C, Windham W, Lyon C. 2001. Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties. J Food Prot 64:1199-205.
39. Lytras GN, Geileskey A, King RD, Ledward DA. 1999. Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef. Meat Sci 52:189-94.
40. Mancini RA, Kropf DH, Hunt MC, Johnson DE. 2005. Effects of endpoint temperature, pH, and storage time on cooked internal cofor reversion of pork longissimus chops. J Muscle Foods 16:16-26.
41. Marksberry C. 1990. The effect of fat level, pH, carcass maturity and compaction on the cooked internal color of ground beef patties at five end-point temperatures. [MS thesis, Unpublished, 120 p.]. Manhattan: Kansas State University.
42. McCurdy S, Hillers VN, Cann S. 2005. Consumer reaction and interest in using food thermometers when cooking small or thin meat items. Food Prot Trends 25:826-31.
43. Mendenhall V. 1989. Effect of pH and total pigment concentration on the internal color of cooked ground beef patties. J Food Sci 54:1-2.
44. Millar S, Moss B, Stevenson M. 2002. The effect of ionising radiation on the colour of leg and breast of poultry meat. Meat Sci 55:361-70.
45. Monahan F, Skibsted L, Andersen M. 2005. Mechanisms of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle. J Agric Food Chem 53:5734-8.
46. Moore JE, Madden RH. 1998. Occurrence of thermophilic Campylobacter spp. in porcine liver in Northern Ireland. J Food Prot 61:409-13.
47. Nam KC, Ahn DU. 2002. Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat. Meat Sci 60:25-33.
48. Nanke K, Sebranek J, Olson D. 1998. Color characteristics of irradiated vacuum-packaged pork, beef, and turkey. J Food Sci 63:1001-6.
49. Peirson M, Ryland D, Holley R. 2005. Color of low dose-irradiated ground beef before and after cooking to 60°C or 71°C and survival of E. coli O157:H7 in irradiated patties. Food Prot Trends 25:991-9.
50. Qiao M, Fletcher DL, Smith DP, Northcutt JK. 2002. Effects of raw broiler breast meat color variation on marination and cooked meat quality. Poultry Sci 81:276-80.
51. Rhee M-S, Lee S-Y, Hillers VN, McCurdy S, Kang D-H. 2003. Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef. J Food Prot 66:1030-4.
52. Seyfert M, Hunt MC, Mancini RA, Kropf DH, Stroda SL. 2004a. Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres. J Food Sci 69:FCT142-FCT146.
53. Seyfert M, Kropf D, Hunt M. 2004b. Final cooked temperature effects of ground pork on its ability to react with nitrite. J Food Sci 69:506-10.
54. Singh RP, Pan Z, Vijayan J. 1997. Use of predictive modelling in hamburger cooking. Food Aust 49:526-31.
55. Swan JE, Boles JA. 2002. Processing characteristics of beef roasts made from high and normal pH bull inside rounds. Meat Sci 62:399-403.
56. Trout G. 1989. Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. J Food Sci 54:536-44.
57. Troutt E, Hunt M, Johnson D, Claus J, Kastner C, Kropf D. 1992a. Characteristics of low-fat ground beef containing texture-modifying ingredients. J Food Sci 57:19-24.
58. Troutt E, Hunt M, Johnson D, Claus J, Kastner C, Kropf D, Stroda SL. 1992b. Chemical, physical and sensory characterization of ground beef containing 5 to 30 percent fat. J Food Sci 57:25-9.
59. [USDA] United States Department of Agriculture. 1998. An FSIS/ARS study: Premature browning of cooked ground beef. Washington, D.C.: Food Safety and Inspection Service, United States Department of Agriculture. Available from: http://www.fsis. usda.gov/ophs/prebrown.htm. Accessed January 27, 2006.
60. [USDA] United States Department of Agriculture. 2005. Food safety education: is it done yet? Washington, D.C.: Food Safety and Inspection Service, United States Department of Agriculture. Available from: http://www.fsis.usda. gov/Is_It_Done_Yet/index.asp. Accessed January 27, 2006.
61. [USDHHS] United States Department of Health and Human Services. 2005. Food code 2005. College Park, Md.: United States Department of Health and Human Services, Public Health Service, Food and Drug Administration.
62. Van Laack R, Berry B, Solomon M. 1996a. Effect of precooking conditions on color of cooked beef patties. J Food Prot 59:976-83.
63. Van Laack R, Berry B, Solomon M. 1996b. Variations in internal color of cooked beef patties. J Food Sci 61:410-4.
64. Van Laack R, Berry B, Solomon M. 1997. Cooked color of patties processed from various combinations of normal or high pH beef and lean finely textured beef. J Muscle Foods 8:287-99.
65. Varnam A, Sutherland J. 1995. Meat and meat products. London: Chapman & Hall. p 430.
66. Warren K, Hunt MC, Kropf DH. 1996a. Myoglobin oxidative state affects internal cooked color development in ground beef patties. J Food Sci 61:513-9.
67. Warren KE, Hunt MC, Kropf DH, Hague MA, Waldner CL, Stroda SL, Kastner CL. 1996b. Chemical properties of ground beef patties exhibiting normal and premature brown internal cooked color. J Muscle Foods 7:303-14.
68. Warriss P. 2000. Meat science: an introductory text. Oxon: CABI Publishing, p 310.
69. Zhao Y, Sebranek J. 1996. Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation. J Food Sci 61:1281-4.