Prediction of the soluble myoglobin content of cooked burgers

Citation
Gn. Lytras et al., Prediction of the soluble myoglobin content of cooked burgers, MEAT SCI, 55(2), 2000, pp. 247-250
Citations number
12
Categorie Soggetti
Food Science/Nutrition
Journal title
MEAT SCIENCE
ISSN journal
03091740 → ACNP
Volume
55
Issue
2
Year of publication
2000
Pages
247 - 250
Database
ISI
SICI code
0309-1740(200006)55:2<247:POTSMC>2.0.ZU;2-9
Abstract
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.