Prediction of the soluble myoglobin content of cooked burgers

The time–temperature profiles for cooking in-house made beef and lamb burgers were determined using a thermocouple placed in the centre of the burger. From these data the soluble myoglobin remaining in the burger was predicted using kinetic data from previously reported model experiments. First order kinetics were assumed for the denaturation of the myoglobin. A good correlation between observed and predicted data was observed. Thus the “degree of doneness”of different meats can be predicted when cooked under specified conditions.