Effect of muscle source on premature browning in ground beef

S. P. Suman, C. Faustman, S. Lee, J. Tang, H. A. Sepe, P. Vasudevan, T. Annamalai, M. Manojkumar, P. Marek, M. Decesare, K. S. Venkitanarayanan

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Premature browning (PMB) describes cooked beef that may appear done before reaching 71°C. Ground beef from paired Longissimus lumborum (LL) and Psoas major (PM) muscles was formed into patties. Patties were cooked immediately, and after 48 and 96 h storage at 4°C. Total reducing activity (TRA) and external color were measured immediately prior to cooking. Patties were cooked to internal end point temperatures of 60,66,71 or 77°C and internal cooked color (L*, a* and b* values) was measured. Raw PM patties had greater L* values and lesser a* values than those from LL (P < 0.05). For LL and PM, raw a* and b* values decreased with storage from 0 h to 96 h (P < 0.05). At 0 and 48 h storage, cooked patties prepared from PM had greater a* values than those prepared from LL at all internal endpoint temperatures (P < 0.05). Internal cooked a* values of patties from PM decreased with storage of raw patties, whereas it was stable for LL patties (P < 0.05).

Original languageEnglish
Pages (from-to)457-461
Number of pages5
JournalMeat Science
Volume68
Issue number3
DOIs
StatePublished - Nov 2004

Bibliographical note

Funding Information:
This project was funded, by beef and veal producers and importers through their $1-per-head checkoff and was produced for the Cattlemen's Beef Board and state beef councils by the National Cattlemen's Beef Association. Additional support was provided by Storrs Agricultural Experiment Station, University of Connecticut.

Keywords

  • Beef color
  • Ground beef
  • Longissimus lumborum
  • Premature browning
  • Psoas major

ASJC Scopus subject areas

  • Food Science

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