To prevent premature browning, ground beef should be tightly wrapped and frozen, or stored for no more than two days in a 40 F refrigerator. Focus Group Testing FSIS tested consumer understanding of descriptive terms for doneness factors using focus groups. The various factors used to indicate doneness were tested for clarity and accuracy of understanding. The goal was to develop precise wording to enable FSIS to educate consumers on determin Normal fresh muscle has a pH ranging from 5.3 to 5.7. A high concentration of pigment also contributes to a red color in cooked meat.
Meat coming from bulls typically exhibits both a higher pH and high concentrations of pigment.
Educators may wish to modify or expand the above message. Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical, and Physical Properties of Beef Patties. J. Food Science. Cornforth, D., C.R. Calkins, C. Faustman. Methods for Identification and Prevention of Pink Color in Cooked Meat.