Colour determination of beef juices as an indicator of beef cooking temperatures

Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79·4°C. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained.