Jump to content

  • Quick Navigation
- - - - -

Persistent pink in ground beef

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

#1 zarina


    Grade - Active

  • IFSQN Active
  • 14 posts
  • 3 thanks

  • Sweden

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....)

#2 Scampi


    Grade - FIFSQN

  • IFSQN Fellow
  • 1,275 posts
  • 364 thanks

  • Canada
  • Gender:Not Telling

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!


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users