7 окт. 2013 г. · The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat. |
14 дек. 2011 г. · TLDR: Pink sausage, when cooked to temp is safe and does not necessarily have nitrites ... can stay pink when cooked or brown before its done! |
Sausages cooked? - Seasoned Advice - Stack Exchange cooking.stackexchange.com › questions › sausa...
16 янв. 2018 г. · Some (cheap) sausages stay rather pink, and temperature is the best way to be sure. Cooking then a bit more slowly might be a good idea, a lid can help with ... |
11 апр. 2015 г. · The discoloring isn't a problem: it's just the meat reacting with oxygen in the air. The same thing would happen, only more slowly, if you'd ... |
21 февр. 2020 г. · Nitrates can be released and react with the meat, locking in some oxygen and allowing it to retain some pink color even when cooked to the ... |
25 сент. 2014 г. · If a sausage bursts, it's likely to look foamy when heated because of the potato starch and water combination but certain preservatives will contribute. |
16 июл. 2010 г. · DO cook through, no pink. Wurst, for example, has an adequate amount of fat in it that it is actually difficult to overcook. Lid over grill pan ... |
15 июн. 2016 г. · All meat turns greyish-white or brown when cooked. This is due to the myoglobin, which makes raw meat look pink or red, being not heat stable. |
2 июн. 2015 г. · Pork does tend to turn pink after refrigeration. The FDA changed the safe pork temperature to 145 degrees. If you take it out at 135 degrees it should be fine. |
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