Treatments for prevention of persistent pinking in dark-cutting beef patties

Food-grade oxidants and browning agents were compared for prevention of und esirable raw appearance of cooked dark-cutting (DC) beef patties, DC beef h ad higher pH (6.6 vs 5.7) and lower 24h oxidation-reduction potential (-190 vs -108 mV) than controls, with higher cooked yield and cohesiveness, but lower beef flavor intensity scores. DC patties with lactic acid (LA) had ac ceptable cooked appearance and increased myoglobin (Mb) denaturation during cooking (77%-LA; 63%-normal control; 41%-DC control), but a tangy off-flav or. Calcium peroxide increased Mb denaturation to 69%, but caused excessive oxidation, Caramel color eliminated undercooked appearance without increas ing Mb denaturation, but raw and cooked patties were dark.