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

doi:10.1016/j.meatsci.2004.04.012

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 journal › Article › peer-review

21 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 language	English
Pages (from-to)	457-461
Number of pages	5
Journal	Meat Science
Volume	68
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2004.04.012
State	Published - 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

Access to Document

10.1016/j.meatsci.2004.04.012

Cite this

@article{c002556ce1b24db89a7919e3e7177f64,

title = "Effect of muscle source on premature browning in ground beef",

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).",

keywords = "Beef color, Ground beef, Longissimus lumborum, Premature browning, Psoas major",

author = "Suman, {S. P.} and C. Faustman and S. Lee and J. Tang and Sepe, {H. A.} and P. Vasudevan and T. Annamalai and M. Manojkumar and P. Marek and M. Decesare and Venkitanarayanan, {K. S.}",

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. ",

year = "2004",

month = nov,

doi = "10.1016/j.meatsci.2004.04.012",

language = "English",

volume = "68",

pages = "457--461",

number = "3",

}

TY - JOUR

T1 - Effect of muscle source on premature browning in ground beef

AU - Suman, S. P.

AU - Faustman, C.

AU - Lee, S.

AU - Tang, J.

AU - Sepe, H. A.

AU - Vasudevan, P.

AU - Annamalai, T.

AU - Manojkumar, M.

AU - Marek, P.

AU - Decesare, M.

AU - Venkitanarayanan, K. S.

N1 - 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.

PY - 2004/11

Y1 - 2004/11

N2 - 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).

AB - 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).

KW - Beef color

KW - Ground beef

KW - Longissimus lumborum

KW - Premature browning

KW - Psoas major

UR - http://www.scopus.com/inward/record.url?scp=9644276821&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=9644276821&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2004.04.012

DO - 10.1016/j.meatsci.2004.04.012

M3 - Article

C2 - 22062414

AN - SCOPUS:9644276821

SN - 0309-1740

VL - 68

SP - 457

EP - 461

JO - Meat Science

JF - Meat Science

IS - 3

ER -

Effect of muscle source on premature browning in ground beef

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this