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Premature browning (PMB) was investigated in ground beef patties with (0.04%, w/w) and without erythorbate. In Experiment 1, patties were stored at 4 °C for 48 h; at −18 °C for 21 days; or at −18 °C for 21 days, thawed at 4 °C for 24 h; and cooked. Bulk ground beef was stored at −18 °C for 24 days, thawed for 24 h at 4 °C, and patties prepared and cooked immediately. In Experiment 2, fresh patties...
Premature browning (PMB) describes cooked beef that may appear done before reaching 71 o C. Ground beef from paired Longissimus lumborum (LL) and Psoas major (PM) muscles was formed into patties. Patties were cooked immediately, and after 48 and 96 h storage at 4 o C. Total reducing activity (TRA) and external color were measured immediately prior to cooking. Patties were cooked to...
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