Ke. Warren et al., MYOGLOBIN OXIDATIVE STATE AFFECTS INTERNAL COOKED COLOR DEVELOPMENT IN-GROUND BEEF PATTIES, Journal of food science, 61(3), 1996, pp. 513
Ground beef patties known to develop a normal (NRM) or premature brown
(PMB) color when cooked to 55 degrees 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, a
nd PMB-reduced were more red (P<0.05) than those of NRM-oxidized and P
MB-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.