Effect of muscle source on premature browning in ground beef.

  title={Effect of muscle source on premature browning in ground beef.},
  author={Surendranath P. Suman and Cameron Faustman and Soohwan Lee and Junlei Tang and Hilary A. Sepe and Prathibha Vasudevan and Tamizhselvan Annamalai and Mallela George Manojkumar and Pavel J. Marek and M Decesare and Kumar Venkitanarayanan},
  journal={Meat science},
  volume={68 3},
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… CONTINUE READING