Effect of pH and Total Pigment Concentration on the Internal Color of Cooked Ground Beef Patties

Abstract

PH of ground beef components, from three purveyors, was measured for 150 consecutive days of production. Patties were produced from the components with pH values within the interval 5.6-6.2 and cooked (71.degree. C) on a gas grill (176.degree. C). The internal color of the cooked patties was described by a sensory panel. The internal color varied from grey in patties within the normal pH range (5.3-5.7) of muscle, to slightly red in muscles with a pH of 6.2. Red to pink cooked color was most intense inside those patties with the highest pH and the greatest concentration of total pigments. Bull meal exhibited a much higher pH and a greater level of total pigments than the other components studied. Controlling the pH of bull meat could be important in improving the cooking characteristics and quality of ground patties containing it. Purveyor specifications for bull meat should include pH as a criteria for purchase when cooking time and quality are critical to the customer.