Food-grade oxidants and browning agents were compared for prevention of undesirable raw appearance of cooked dark-cutting (DC) beef patties. DC beef had higher pH (6.6 vs 5.7) and lower 24h oxidation-reduction potential (2190 vs 2108 mV) than controls, with higher cooked yield and cohesiveness, but lower beef flavor intensity scores. DC patties with lactic acid (LA) had acceptable cooked appearance and increased myoglobin (Mb) denaturation during cooking (77%-LA; 63%-normal control; 41%-DC control), but a tangy off-flavor. Calcium peroxide increased Mb denaturation to 69%, but caused excessive oxidation. Caramel color eliminated undercooked appearance without increasing Mb denaturation, but raw and cooked patties were dark.

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A sensitive and inexpensive penetrometer is described, consisting of a mounted rod and polished steel ball that may be advanced downward at variable speed through meat slices mounted on a plexiglass cylinder. The slice + mounting cylinder was placed on a top‐loading balance, tared to zero, and centered under the penetrometer rod. Bind strength was measured as the peak force (g) required for the steel ball advancing at 2.0 cm/min to penetrate the meat slice. Data points (grams force versus time) were collected and plotted using an IBM‐compatible personal computer and printer. Since the balance collected gram values continuously, a QuickBasic program was developed, allowing the user to specify the time interval (1,2,5 s, etc.) between recorded values. Bind strength of turkey rolls was increased by finely chopping the emulsion (vs. coarsely‐ground samples), and by inclusion of 3% nonfat dry milk. Whey protein concentrate (3%) increased bind strength of finely chopped, but not coarsely ground rolls.

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