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2006; Kansas Agricultural Experiment Station contribution; no. 06-205-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 959; Beef; Ground beef; Cooking rate; Post-cooking holding time
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Color Of Cooked Ground Beef Patties Is Affected By Cooking Rate And Post-Cooking Holding Time (2006), S.M. Ryan, M. Seyfert, Melvin C. Hunt, R.A. Mancini
Color Of Cooked Ground Beef Patties Is Affected By Cooking Rate And Post-Cooking Holding Time (2006), S.M. Ryan, M. Seyfert, Melvin C. Hunt, R.A. Mancini
Kansas Agricultural Experiment Station Research Reports
Two experiments investigated the effects of cooking rate and post-cooking holding time on the internal cooked color of ground beef patties. In Experiment 1, patties were cooked rapidly (1.8ºF/second) or slowly (0.4ºF/second). At temperatures below 180ºF, rapidly cooked patties were redder and appeared less well done than those cooked slowly. All slowly cooked patties appeared well done, even at unsafe final internal temperatures. In Experiment 2, patties were cooked rapidly and held for 1, 3, 6, or 12 minutes after cooking. Increasing the post-cooking holding time to 6 minutes after rapid cooking decreased pinkness and maximized well-done appearance. This allowed …