Is It Okay to Eat Pink Ground Beef

Basis beefiness is safe to eat if it'due south however pink even afterward cooking. BUT, but if it has been cooked to an internal temperature of 160°F which is able to destroy the harmful bacteria. Color change in food especially meat is not ever an indicator of doneness.

When cooking basis beef, regardless of the cooking method you are using, information technology'south always good to have this in mind:

• First, basis meat tin can remain pink even after being cooked to a safe temperature making it costless from whatsoever harmful leaner.
• 2d, meat tin turn chocolate-brown within the first few minutes of cooking (premature browning)making you think that it is safe to eat yet it has not reached the safe temperature.

It is therefore recommended that you utilize a thermometer to ensure that the meat has reached the internal temperature of at least (160°F) to destroy any harmful leaner present making it safe for consumption.

Why is ground beef still pink even after reaching 160°F?

The colour of cooked ground beef is more often than not associated with its PH and the level of pigment. Beef contains a pigment in its muscle called myoglobin which gives it its color, therefore, the higher the level of the pigment the redder the meat.

The pH of ground beefiness vary from 5.3-six.2 with the normal PH ranging from 5.3-5.7 and the highest with a PH of 6.2.

According to Wiley Online Library Periodical of Food Science/Volume 54, Result ane, ground beefiness that remains pinkish after cooking to an internal temperature of 160°F is the one with the highest pH and concentration of pigment.

Can you eat hamburger pinkish?

You can eat your hamburger pink if your thermometer reads 160°F on measuring the internal temperature or if you are buying from a trusted food articulation where they use a food thermometer to check doneness.

The pinkish color on a well-done hamburger is ordinarily a effect of heat reaction with myoglobin specially if the meat had high levels of myoglobin. Therefore, you should e'er use a nutrient thermometer instead of colour modify to rule out doneness as your hamburger tin can appear chocolate-brown but nonetheless be undercooked.

Prophylactic handling

Ground beef is highly perishable compared to whole cuts every bit the leaner on the surface of the whole cuts get mixed throughout the meat during the grinding procedure.

You should, therefore, be keen when handling ground meat from shopping throughout storage to cooking to prevent the take a chance of foodborne diseases.

Always accept this in mind when handling footing meat:

• Never leave ground meat at room temperature for more than two hours.
• Be careful to characterization ground meat meant for freezing to avoid over storage since stubborn bacteria similar Eastward.coli survive the temperatures both in the fridge and the freezer.
• Seal tightly any raw meat going into the refrigerator or the freezer to avoid cantankerous-contamination.
• Wash your hands, utensils, and surfaces that come into contact with raw meat to avert cross-contamination.
• Defrost ground meat either in the fridge, common cold water or microwave and cook immediately to prevent growth of bacteria.
• Never refreeze thawed ground meat unless you melt it first.
• Cook ground beefiness to an internal temperature of 160°F

Storage

For best storage results, always get for fresh ground beef. Fresh ground beef will have a bright red colour on the surface due to oxygen exposure and appear brown in the inside.

Cook ground meat immediately yous bring it abode from the slaughterhouse to foreclose growth of harmful bacteria. If you don't plan to cook it sooner you tin can refrigerate or freeze to retain its quality and use within the time indicated on the tabular array below.

Fridge	Raw: one-2 days Cooked: three-4 days
Freezer	Raw: 3-four months Cooked: four months

All-time means to thaw ground beef

Footing meat can also harbor harmful bacteria during the thawing process especially if left to defrost at room temperature.

Safely defrost basis beef using these three methods:

Refrigeration

Transfer ground meat in the fridge two days before y'all plan to cook it for it thaw completely.

• With the freezer bag still on, place it in a bowl to take hold of the juice that may leak during the procedure.
• Put it in the fridge.

Submerged in cold h2o

• Put the package of ground beef in a leak-proof plastic bag.
• Place it in a basin
• Encompass it with common cold water and place information technology on the kitchen counter
• Change the water after every thirty minutes

Never thaw footing beefiness in hot or warm water as the heat on the surface of the meat promote bacteria growth.

In the microwave

For a more rapid way simply use a microwave.

• Remove the ground beefiness from the freezer bag.
• Place it in a microwave-rubber drinking glass dish and cover to foreclose spillage
• Put it in the microwave and kickoff to defrost.
• Bank check after every minute and plow the meat if necessary to make certain it defrosts evenly.

How to tell if ground beefiness is bad

Information technology'south important to know the signs of spoiling footing meat to forestall nutrient poisoning. By only looking at it, smelling and using your fingers to touch and feel the texture it's like shooting fish in a barrel to tell if your ground beefiness has gone bad.

Traits of spoiled ground beefiness:

• It volition turn from its original red or dark-brown color to gray.
• When you impact, it will experience slimy.
• It will have an off smell usually sour. An indication of rotting.

Practicing proper food hygiene and thoroughly cooking footing beef to an internal temperature of 160°F are the just ways to get rid of the harmful bacteria that brood in raw meat.

Reference

• Wiley Online Library Periodical of Nutrient Scientific discipline/Volume 54, Outcome one: Effect of pH and Total Pigment Concentration on the Internal Color of Cooked Basis Beef Partie

olsenlosen1972.blogspot.com

Source: https://kitchenlily.com/ground-beef-is-pink/

Share this post