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Five separate formulations of ground beef patties were processed to represent differences in animal maturity, muscle pH, fat content and processing of hot vs cold boned beef. Patties were cooked on electric griddles to internal temperatures (thickest portion) of either 68.3 or 71.1°C before making visual and instrumental assessment of color. High pH (> 6.2) muscle (whether obtained 48 h post-mortem...
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