Lean (80%) ground beef was formulated with 0, 25, 50, 75, or 100% mature bull trimmings, formed into patties, cooked to 71 °C in an air-impingement oven, and stored at −20 °C until reheating to 71 °C either in a microwave oven or on a gas-fired chargrill. Instrumental color of raw patties was not (P ≥ .080) affected by levels of bull trim. After initial cooking, internal cooked redness values were not affected (P ≥ .202) by the proportion of bull trim; however, the internal reheated patty redness increased (greater a* values and lesser HA; P ≤ .001) with increasing proportions of bull trimmings. Formulating ground beef with high levels (>50%) of mature, bull trimmings had minimal effects on raw ground beef color, but patties formulated with the highest proportions of bull trimmings appeared undercooked even after cooking twice to 71 °C.

用0％，25％，50％，75％或100％成熟的公牛切块配制瘦肉（80％），制成肉饼，在空气冲击烤箱中煮至71°C，然后在−20°C储存直至重新加热微波炉或燃气焦炉中的最高温度达到71°C。生肉饼的仪器颜色不是（P 受公牛装饰件的水平≥0.080）。初始蒸煮后，内部熟发红值并没有受到影响（P 由公牛装饰件的比例≥0.202）; 但是，内部重新加热的肉饼发红增加（a *值越大，HA越小；P ≤.001），并增加了公牛修剪的比例。用高含量（> 50％）成熟的公牛切碎料配制的碎牛肉对生碎牛肉色泽的影响最小，但是即使在烹调两次至71°C后，以最高比例的公牛碎料配制的馅饼也未煮熟。