Properties of beef patties cooked to elevated internal temperatures as a means of reducing pink color

Effects of cooking to internal temperatures (81-85C) needed to eliminate the pink color which existed at 71C, was evaluated for beef patties from three processors. Tenderness and compositional properties were affected little by the higher temperatures, but lower cooking yields and juiciness scores resulted from cooking to 81-85C rather than 71C. The higher internal temperatures required longer cooking times and produced greater reductions in patty diameter during cooking, but did not affect fat retention. Even though the three formulations were processed to have similar to the same fat content (18%), formulation differences existed in sensory, shear force, cooking, compositional and color properties. Results from this study indicate that if internal patty temperatures higher than 71C are required to eliminate pink color (possibly due to high pH beef), major detrimental changes in patty properties may not result.