Skip to main content

View full-text article in PMC

. 2021 Jun 18;11(35):21629–21641. doi: 10.1039/d1ra03151a

Cooking loss, pH and colour parameters of beef patties roasted at different temperatures^a.

Index	Temperature
Index	Control	150 °C	190 °C	230 °C	270 °C	310 °C
Cooking loss (%)	∼	15.1 ± 0.4^e	19.2 ± 0.7^d	32.7 ± 1.5^c	37.5 ± 0.7^b	43.2 ± 0.9^a
pH	5.48 ± 0.02^c	5.56 ± 0.03^b	5.62 ± 0.01^a	5.65 ± 0.03^a	5.68 ± 0.01^a	5.64 ± 0.08^a
L* (lightness)	36.17 ± 1.04^b	41.57 ± 1.14^a	41.79 ± 0.33^a	31.68 ± 1.84^c	30.31 ± 0.75^c	26.65 ± 0.38^d
a* (redness)	18.63 ± 0.10^a	18.69 ± 1.91^a	10.49 ± 0.52^b	9.65 ± 0.61^b	8.77 ± 0.68^b	9.74 ± 0.53^b
b* (yellowness)	11.19 ± 0.15^b	14.54 ± 0.45^a	14.64 ± 0.78^a	11.72 ± 0.67^b	11.75 ± 0.50^b	11.32 ± 0.56^b

^a

Mean values denoted with different letters in superscripts in the same row are statistically significantly different (p < 0.05).