title: Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.
abstract: An interlaboratory study was undertaken to assess the frequency that cooked color of ground beef patties appeared brown at internal temperatures of 52.7 degrees C (135 degrees F), 65.6 degrees C (150 degrees F), 71.1 degrees C (160 degrees F), and 79.4 degrees C (175 degrees F). In general, as internal cooked temperature of the patties increased, the following results were observed in the patties: (i) more brown meat color, (ii) less pink or red juice color, and (iii) more cooked texture. However, brown meat color occurred prematurely at the two lower internal temperatures (57.2 degrees C/135 degrees F and 65.6 degrees C/150 degrees F) that are insufficient to eliminate foodborne pathogens without holding times. The common consumer practice of freezing bulk ground beef, followed by overnight thawing in a refrigerator, led to substantial premature brown color in patties cooked from this product. In addition, at 71.1 degrees C (160 degrees F), recognized to be the lowest temperature for cooking ground beef safely in the home, meat color, juice color, and texture appearance were not fully apparent as doneness indicators. In fact, at no temperature studied did 100% of the patties appear done when evaluated by the criteria of no red or pink in the meat, no red or pink in the juices, or by texture appearance. Patties in this study were evaluated under a set protocol for forming the products, cooking, and viewing under the same lighting conditions. Other preparation conditions are possible and may produce different results. Thus, temperature to which patties have been cooked cannot be judged by color and appearance. This study provided the evidence to support the message to consumers regarding cooking of beef patties of "use an accurate food thermometer and cook beef patties to 160 degrees F (71.1 degrees C)" in place of messages based on consumer judgment of cooked color.
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Russell Research Center, Athens, Georgia 30604-5677, U.S. bglyon@saa.ars.usda.gov
authors.forename: B G
authors.initials: BG
authors.lastname: Lyon
authors.forename: B W
authors.initials: BW
authors.lastname: Berry
authors.forename: D
authors.initials: D
authors.lastname: Soderberg
authors.forename: N
authors.initials: N
authors.lastname: Clinch
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D003257:Consumer Product Safety / Q000592:standards*; D003296:Cooking / Q000379:methods*; D005511:Food Handling / Q000379:methods* / Q000592:standards; D006358:Hot Temperature; D008460:Meat / Q000382:microbiology / Q000592:standards*; D009211:Myoglobin / Q000009:adverse effects; D010084:Oxidation-Reduction
chemical_list: D009211:Myoglobin