Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties

Abstract

ABSTRACT Ground beef patties known to develop a normal (NRM) or premature brown (PMB) color when cooked to 55°C received no treatment or were reduced or oxidized before cooking. Internal raw appearances were red/ purplish‐red for NRM, purplish‐red/red for reduced, and brown for PMB and oxidized groups. Cooked colors of NRM‐no treatment and reduced, and PMB‐reduced were more red (P <0.05) than those of NRM‐oxidized and PMB‐no treatment and oxidized. Cooked colors of PMB‐reduced and NRM‐no treatment were similar (P>0.05), and those of NRM‐oxidized and PMB‐no treatment were similar (P>0.05). Oxidized pigment produced a PMB color, whereas reducing conditions produced NRM cooked color.