Effect of erythorbic acid on cooked color in ground beef

Abstract

Consumers often use the color of cooked ground beef as an indicator of doneness. For safety reasons, it is recommended that the center of ground beef products be heated to 71°C. In some instances beef may appear done before reaching 71°C, a condition termed premature browning (PMB). Ground beef (15% fat), with added erythorbic acid (ERY) at 0.04 and 0.06% was formed into patties, wrapped in oxygen permeable film, and stored in the dark at 4°C. Patties were stored for either 10 h or 58 h and then cooked to internal end point temperatures of 60, 66, 71 or 77°C. Internal cooked color L ∗, a ∗ and b ∗ values were measured. For beef patties stored 10 h, there was no effect of ERY on internal cooked color. After 58 h storage, ground beef with 0.04 and 0.06% ERY had higher a ∗ values than controls at 60°C ( P<0.05). Beef with 0.04% ERY cooked to an internal temperature of 66°C had higher a ∗ values than 0.06% ERY and controls ( P<0.05). There was no effect of ERY on color of beef patties cooked to 71 or 77°C. The presence of 0.04% ERY in ground beef patties stored 58 h appeared to maintain red color at internal temperatures of 60 and 66°C.