Consumer Practices and Risk Factors that Predispose to Premature Browning in Cooked Ground Beef
Premature browning is a condition in which cooked ground beef patties turn brown before the USDA recommended temperature of 71°C. This presents a potential food safety concern, as consumers may be eating undercooked meat. Although various intrinsic and extrinsic factors contribute to premature brown...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-12-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/pubid/2019-10-0043/ |