Ancillary Study - 1

• Patties were made from unfrozen pure ground beef and cooked to 135 o F, 150 o F or 160 o F. (Cooking to a minimum of 160 o F is believed to kill harmful bacteria).

• Cooked patties were then cut in half, positioned under a Deluxe warm fluorescent lamp (3000 K), and photographed. From the numerous burgers tested, the following slides show the ones that represented the ‘least cooked’ and the ‘most cooked’ at each of the three temperatures.

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