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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....)

#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!


Please stop referring to me as Sir/sirs

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