Prediction of the soluble myoglobin content of cooked burgers

The time-temperature profiles for cooking in-house made beef and lamb burge rs were determined using a thermocouple placed in the centre of the burger. From these data the soluble myoglobin remaining in the burger was predicte d using kinetic data from previously reported model experiments. First orde r kinetics were assumed for the denaturation of the myoglobin. A good corre lation between observed and predicted data was observed. Thus the "degree o f doneness" of different meats can be predicted when cooked under specified conditions. (C) 2000 Elsevier Science Ltd. All rights reserved.