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Persistent pink in ground beef


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#1 zarina

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Posted 29 September 2016 - 12:32 PM

Hello everyone,

 

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....)


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#2 Scampi

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Posted 04 October 2016 - 04:26 PM

In the meat industry but not beef.  This may be of help, and I would agree, you cannot educate the consumer on this sort of thing. People do not want to know the truth, they expect it to brown and be brown!

http://www.beefresea...Cooked_Beef.pdf


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