I am wondering if any meat producers out there have experienced any problems with the phenomena referred to as "persistent pink". Is essentially means that food made some ground beef (for example a hamburger) still is pink after cooking.
More info: http://www.fsis.usda...neness/ct_index
We have recieved a few claims over the years and some customers are actually furious over that "we must have put something in the meat". Even if its a natural phenomena I of course see the problem that the end customer might treat the product with suspicion.
I have some ideas what might cause this (even if I havent been able to solve our "problem" due to lack of feedback from the customers regarding batch infomation), but I am wonder how common this is in the industry? Is it something to take notice on if it happens once in a while or is it better to just educate the customers? (Very hard in my experience....)