NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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You bought raw ground beef. After a day or two of refrigeration it turns from pinkish in color to brown. You cook it up and eat it. Is this safe or risky?
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Safe
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Risky
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -They are: premature browning, persistent pink, and color reversion. Premature browning is defined as a patty, steak, or roast that appears fully cooked despite not having achieved a safe internal temperature. Persistent pink refers to beef that retains some degree of redness after the product has been fully cooked.
Detailed explanation-2: -If your medium rare steak has been cooked to a minimal internal temperature of 145°F and then allowed to sit for three minutes, it’s safe even though its center is pink.
There is 1 question to complete.