Factors affecting color properties of beef patties cooked on an outdoor gas grill

Visual and instrumental color properties were obtained on beef patties cooked on an outdoor gas grill. Factors evaluated as to their influence on color were fat content, (20-28% vs 6-10%) patty handling prior to cooking (fresh, thawed either as patties or bulk ground beef), endpoint in cooking (57, 66, 71 C, slit in outer edge of patty during cooking showing brown color), lighting conditions and evaluation time post-cooking. Factors resulting in less pink/red color and more brown color in cooked patties were (1) higher fat content, (2) cooking bulk frozen, thawed, then pattied product, (3) higher endpoint temperature and longer time postcooking before evaluation. Termination of cooking by observing brown color in slits in patties cooked on a gas grill was not synonymous with a safe internal temperature.