What Temperature Does Beef Fat Solidify at
What is meat?
Every time you step upwardly to your grill or into your kitchen, you brainstorm a scientific discipline experiment. As meat is heated, it undergoes concrete and chemic changes, and as scientific every bit these processes are, they are too magical. A basic understanding can assist you melt juicier craven breasts and more tender steaks. This article is an overview and the links inside take you to manufactures that explicate the concepts in greater item.
Meat is cut from the muscles of mammals and birds. For some reason, fish muscle is not considered meat by some people, but it should be.
On average, lean musculus tissue typically breaks downward like this: H2o (about 75%), poly peptide (eighteen%), fats (5%), carbohydrates, common salt, vitamins, sugars, and minerals (ii%). Here are some specifics.
| Beast | H2o | Protein | Fats | Other |
|---|---|---|---|---|
| Beef | 72% | 21% | 6% | ane% |
| Pork | 69 | 20 | 10 | 1 |
| Chicken | 73 | 21 | 5 | 1 |
| Lamb | 73 | 20 | 5 | 2 |
| Cod | 81 | 17 | 1 | 1 |
| Salmon | 64 | 21 | xiv | ane |
Dissimilar cuts from within an animal tin differ significantly. As shown above, the average h2o content of pork is 69%. Pork rib meat, however, is more like 65% water, eighteen% protein, 15% fatty, and 2% carbohydrates, salt, vitamins, sugars, and minerals. Even so, 65% is pretty loftier percentage of h2o. With that much water in the meat, any loss you might accept from stabbing it with a thermometer or an occasional stab with a fork is minor, so don't let the snobs tell you that you are going to ruin the meat if you use a thermometer to check its temp or a fork to turn information technology. To illustrate: if yous take an eight ounce filet mignon, 6 ounces is water. Stab information technology and a few drops leak out from the puncture site, an insignificant function of the 6 ounces. Meat is not a balloon that goes phffffft and deflates when you poke information technology with a thermometer or fork
Musculus cells
Muscle cells are more than frequently called musculus fibers because they are shaped like tubes. Muscle fibers arranged together are called sheaths, and sheaths bundled together are chosen musculus or meat.
The fibers, about the thickness of a human hair, contain several types of protein, among them myosin and actin which bind up water and act like living motors by contracting and relaxing on command. As an animal ages, grows, and exercises, its muscle fibers get thicker and tougher. And muscles like shoulders and legs get thicker and tougher than the smaller, more than tender muscles phone call "tenderloins" that run along the animal's spine.
Myoglobin is another important protein in muscle fibers. Myoglobin receives oxygen and iron from hemoglobin in blood, fuel necessary for muscles to role. Myosin and actin are not water soluble, just myoglobin is water soluble, and myoglobin dissolved in h2o is the pink liquid we see seeping out from a package of raw meat or spilling onto the plate when we cut into cooked meat. Myoglobin is the poly peptide in meat that makes it appear red. On average, beef has 8 milligrams of myoglobin per gram of meat, co-ordinate to the meat scientists at Texas A&M Academy'south Department of Animal Science, making it ane of the darkest scarlet meats. Lamb has near 6 milligrams per gram, pork nearly two mg/m, and chicken breast near 0.5 mg/chiliad.If pork is the other white meat, lamb is the other red meat (click here to share this bit of wisdom on Twitter). When warmed, meat juices containing myoglobin lose their red color, become lighter pinkish, and eventually tan or gray. Muscle fibers likewise incorporate other proteins: enzymes. Enzymes play an important office in aging meat.
Connective tissue
Connective tissue is most obvious in the form of tendons that connect muscles to basic and in ligaments that connect bones to other bones. It is as well visible every bit the thin shiny capsule that wraps around muscles chosen silverskinorth or fascia. These tougher, chewier, rubberband-like connective tissues are generally collagen and elastin (as opposed to the musculus, which is more often than not myosin.) We call them gristle and they compress when heated and become difficult to chew. Every bit with muscle fibers, connective tissues thicken and toughen as an beast exercises and ages.
A softer connective tissue called collagen is scattered throughout the muscle, often surrounding fibers and sheaths belongings them together. When you lot melt, collagen melts and turns to a rich liquid called gelatin , similar to the stuff Jell-O is made from. Cooked musculus fibers, no longer bound together past collagen, are now uniformly coated with a soft, gelatinous lubricant. This shine and sensual substance enrobes meat in a wonderfully silken texture and adds moisture. And yes, this is pretty much the same stuff the Hollywood wives have injected into their faces to get rid of wrinkles.
Lean meats like beefiness or pork loin and tenderloin, as well as most chicken and turkey, don't accept much collagen. When cooking tough cuts of meat with lots of connective tissue, like ribs, brisket, and shoulder, it is important to liquefy the meat'due south connective tissue into gelatin: that's what makes these tough meats taste tender. This takes time. That's why these cuts are oft cooked low and deadening. Muscle fibers start seizing up effectually 125°F to 140°F if heated quickly. Merely when heated slowly, the safe ring-like connective tissues take time to relax and do not squeeze tightly. In general, information technology is best to cook all meats at most 225°F. Slow roasting does wonders for meat. The AmazingRibs.com science advisor Prof. Greg Blonder says "Think of silly putty. Pressed hard and quickly, information technology acts similar a rigid solid. Pressed slowly, it flows." When heated slowly, the muscle fibers, instead of wringing out moisture, relax and just allow water linger within until evaporation drives information technology out.
Later it melts, every bit it chills, gelatin can solidify into that jiggly stuff which, with a lilliputian filtering, tin then exist called aspic and served at bridge clubs. Here's a pot of the stuff made simply by boiling a couple of chicken carcasses in water after I ate the meat, discarded the basic, and chilled the liquid. The white is fat, most of which I have removed, and the tan is jiggly gelatin.
Fats
Fats (lipids) and oxygen are the main fuels that power muscles. Fats are packed with calories, which are potential free energy released when the chemical bonds are cleaved. From a culinary standpoint, fat comes in iii types (see the photograph at the top of the folio):
- Subcutaneous fats are the thick hard layers beneath the skin.
- Intermuscular fats are layers between muscle groups.
- Intramuscular fats woven amongst the musculus fibers and sheaths ameliorate meat's wet, texture, and flavor when cooked. These threads of intramuscular fatty are called marbling because they have a striated look similar to marble.
Big fat deposits can too be constitute effectually organs, especially kidneys. On hogs, the all-time fat of this type, at to the lowest degree from a culinary standpoint, especially if you brand pie crusts, is called leafage lard, and it comes from around the kidneys.
Fats are crucial to meat texture. Waxy when cold, fats commencement to cook around 130°F to 140°F, lubricating muscle fibers just as they are getting tougher and drier from the rut. Fat does not evaporate like water when you are cooking.
Fatty also provides much of the flavor in meat. It absorbs and stores many of the aromatic compounds in the animal's food. Equally the brute ages, those season compounds build upwards and get more noticeable. Afterward the animal is slaughtered, the fat can plough rancid if stored also warm, too long, or in contact with oxygen. And so we have a tradeoff. The muscle fibers and connective tissues become tougher as the animal ages and exercises, while the fat accumulates and builds flavor.
Fats, especially animal fats, are the subject of groovy debate amid scientists, doctors, dietitians, and health faddists. For many years, animal fats were idea to be unsafe and avoided. It is at present thought that fats, even fauna fats, contain many beneficial components, and electric current science argues that, in moderation, they are essential for health. A great bargain of interesting research on the subject area is going on as I type this. A groovy deal of enquiry is contradictory. Read more than nigh what I take learned about food and health in this article.
Fluids
Most of the liquid in meat is h2o. The blood-red color in meat and its juices is not caused by blood. It is the protein myoglobin dissolved in h2o. Myoglobin is plant simply in musculus, non in the blood stream. The claret is pretty much all tuckered out in the slaughter house. If the stuff on your plate when you sliced a steak was claret, information technology would be much darker, like homo blood, and it would coalesce, like man blood. If the fluids were claret, then pork and chicken would be dark scarlet. It'southward mostly just water, and so let's finish grossing out our kids, and just call it juice. OK?Every time you telephone call meat juices blood, a bell rings and a teenager becomes a vegan.Click here to Tweet this bit of wisdom
When animals are alive, the pH of the muscle fibers is about half-dozen.8 on a scale of 14. The lower the number, the higher the acidity. The college the number, the more than alkalinity and less acidic. At 6.8, living muscle is just about neutral. When the animal dies, the pH declines to about 5.5, making it acidic. At this pH, muscle fibers form bunches and clasp out juice, called purge, and that is the juice you see in packages of meat that is captivated by the diapers they put under the meat.
Slow twitch vs. fast twitch muscles
Muscle fibers need fat and oxygen for fuel. Fat comes from fat acids in the beast's blood that were created by digestion of its food. Oxygen is carried by the protein hemoglobin in the bloodstream, and it easily the oxygen to myoglobin within the muscles.
In general, the more exercise a musculus gets, the tougher it is, and the more oxygen-laden myoglobin it needs. Myoglobin turns meat darker and makes information technology more than flavorful. Dark meats, like chicken thighs are made of "slow twitch" muscles that take evolved to suffer slow, steady movement, and they are loaded with juicy myoglobin. White meats, like chicken breasts, are generally "fast twitch" muscles, which are better suited to brief bursts of energy, and they have less myoglobin. Dark meats also have more than fat for energy.
When cooked, the slow twitch muscles in nighttime meat have more moisture and fatty and are more flavorful than white meat. White meats contains less moisture and fatty, and they dry out more than easily when cooked. The legs and thighs of chickens and turkeys are good examples. These animals get more exercise standing and walking than flight, and so the legs and thighs have lots of slow-twitch muscles, more than paint, more than juice, more fat, and more flavor. They are too slightly more forgiving when cooked. Modern chickens and turkeys have been bred for large breasts considering white meat is more popular in this country (and I for one, can't understand why). I'll have tough and flavorful over tender and mild any twenty-four hour period.
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Ducks and geese excel at flying and swimming, and they get more than exercise than chickens and turkeys, so these birds have more than dark meat. Duck breasts are deep majestic, almost the same colour equally lamb or beefiness.
When the conventional wisdom was that dietary fat could crusade heart and arterial problems, domestic pigs were bred to have less intramuscular fat. The mod pig does not get much exercise due to its transmogrification into "the other white meat." In contempo years, enquiry has questioned the relationship between dietary fatty and health, and many experts extol fat's benefits.
Beefiness is all pretty much the same color, but slow twitch muscles like flank steak take bigger, richer flavor than some of the lesser used muscles like tenderloin.
Fish live in a practically weightless environment, so their muscles are very unlike. Fish muscles have very petty connective tissue, and that's one reason why fish never gets equally tough every bit pork when cooked. Only fish can dry out out considering at that place is not much collagen to moisturize the muscle fibers. The color and texture of fish varies depending on the life it leads. Small fish that swim with quick darting motions have mostly fast-twitch muscles and white meat, while flounder, which lives on the bounding main floor, has frail flaky flesh. Torpedos like tuna and swordfish swim long distances with ho-hum steady tail movements, so they have have firmer, darker, sometimes even scarlet mankind. For these reasons and others, fish tin can spoil within days of being defenseless, while cherry-red meats continue much longer.
Brown is cute, black is bad
As meat cooks, the most magical transformation that occurs is the Maillard reaction. It is named for a French scientist who discovered the phenomenon in the early 1900s. The surface turns brown and crunchy and gets ambrosial in scent. Who doesn't dear the crispy exterior of a slice of roast beefiness, the browned chaff on freshly baked bread, or the crackling surface of a roasted marshmallow? We don't call up twice nigh it, merely that brown color on the surface is the mark of hundreds of compounds created when heat, especially heat higher up 300°F, starts irresolute the shape and chemical structure of the amino acids, carbohydrates, and sugars on the surface of the meat. Click here to learn more about the Maillard reaction and caramelization.
What yous don't want is black meat. Let it go likewise far and it turns to carbon. Carbonized meat may be unhealthy.
Pretty in pinkish
There's another color you may notice in cooked meat: pink. Many smoked meats turn bright pinkish merely under the surface. Some people think that pink color means that meat is raw, but not in this case. If the meat were undercooked, the pinkish would be in the eye, not just beneath the surface. Pinkish meat near the surface is a common phenomenon chosen the smoke ring and it is caused by gases in fume preserving the colour of myoglobin. Some people think the smoke ring improves gustation. That's a myth too. Click hither to read more about the smoke ring and what causes it.
Melt with a thermometer, not a clock
Different cuts of meat vary significantly in tenderness, fatty content, and collagen content. Some are best cooked hot and fast, some amend cooked low and slow, and some must exist cooked with a combination of hot and deadening to achieve their optimal gustation and texture. Click here to read an article on the field of study of cooking temps.
This is why cooking times are guesstimates at best. Retrieve about the absurdity of a recipe that says, "melt the steak for six minutes on the showtime side and and so four minutes on the second side." How long it takes to cook depends on how hot the air and the cooking surface are, how thick the meat is, and your target temp. Depending on the grill, cooking steaks could accept twice equally long or half every bit long. Thick steaks take more than time, and if you lot want them rare, they'll take less time than in if yous want them well done. Click here for more than on cooking times and what controls them.
You cannot tell if meat is safe or cooked to the proper temp by looking at it. When you cutting into meat to look at information technology, it can change in a few minutes later on it has been exposed to oxygen. Compounds in marinades and brines tin impact color. Sometimes vegetables in the grill can produce gases that modify meat color. It has long been thought that when chicken juices run clear the meat is safe, but mod chicken farming has inverse that. Utilize a thermometer. Click here to read how we bosom the myth of clear craven juices.
The truth is, meat can go from succulent to sucky in just a few minutes. The only fashion to be sure near doneness is to apply a digital thermometer. Overcook meat and you've wasted your money. Undercook it, and you could requite someone a tummy ache or much worse.That is why you E'er cook with a thermometer, not a clock. This is the 21st century. The digital historic period. Stop using 19th century technology. Ditch your dial phone and your dial thermometer.
And while y'all are at information technology, get a digital oven thermometer. The cheap dial thermometer that came on your grill or smoker is probably off past 25 to fifty°F like the one above. I have seen them off by 100°F!
Click this link for a ownership guide to thermometers with more than than 150 test results from our on-staff electrical engineer.
As the internal temp of meat climbs, more water gets squeezed out, and the meat becomes drier. In full general, most meats are juiciest when cooked to medium rare, 130 to 135°F internal temperature.
But that'southward not hot enough for safety in some meats. Ground meats and poultry are wellness risks at those temps. Ground meats demand to be cooked to 160°F, and poultry needs to go to 165°F to kill pathogenic leaner. Just at that place's more to the story than that. You lot can actually serve these meats at lower temps if yous know the rules. Read my article on meat temperatures.
Meats with a lot of connective tissue such equally beef and pork ribs, pork shoulder, and beef brisket, are too tough at these lower temps. They need to go upward to 200 to 205°F in order to gelatinize collagens and melt fats. That's well past well done, and yes, water is lost, just the gelatin and melted fats lube the meat and make information technology taste tender and juicy.
Be aware that if yous let meat sit around afterward you remove information technology from the heat, the rut congenital upwardly in the outer layers will push down to the centre and overcook the meat, a process called carryover cooking. The adept news is that resting meat is probably not necessary, despite what all the TV chefs say. For more about ideal serving temps, read my detailed Food Temperature Guide, which has a handy printout for your fridge.
What happens when yous cook?
Hot air cooks the surface of meat, but it cannot penetrate, and so the energy built up on the outside of the meat moves slowly towards the eye, eventually cooking the meat throughout. As the internal temp of your meat rises, its colour is non the only thing that changes. A number of chemical and concrete reactions have identify, as the molecular structure of proteins and fats are altered past heat. Different reactions kick in at dissimilar temperatures.
0°F (-18°C). Ideal freezer temperature.
25°F (-4°C). Meat freezes. Meat starts to freeze at a lower temperature than h2o because water in meat is combined with proteins. Water expands as it freezes and sharp-edged crystals course that can rupture cell walls, creating "purge" when the meat is thawed, which is a spilling of liquid, more often than not the pink fluid protein chosen myoglobin. Faster freezing makes smaller crystals, resulting in less purge.
32°F (0°C).Water freezes.
34-39°F (one-iv°C). Platonic fridge temperature. H2o is not frozen, and microbial growth is minimized. You do have a practiced refrigerator thermometer don't you?
41-135°F (5-57°C). The "USDA Danger Zone," in which many pathogenic bacteria abound, sometimes doubling in number in every bit little as twenty minutes. According to the USDA, cold foods must be stored beneath 41°F (5°C), and hot foods higher up 135°F (57°C). That'southward why we don't leave meats sitting around to come to room temp.
60°F (15°C). When chilling cooked meat, liquid gelatin forms a solid gel called aspic. Gelatin happens when connective tissues that wrap muscle fibers and connect them to bones, called collagen, melt. Yeah, information technology'due south the same stuff they inject under your skin to hide wrinkles.
95-130°F (35-54°C). Animal fats start to soften and melt.
114°F (46°C). Myofibrillar proteins brainstorm to gel, changing meat texture.
120°F (49°C).Myosin, a poly peptide involved in musculus wrinkle within fibers, begins to lose its natural construction. It unwinds or unfolds, a process called denaturing. It starts to clump, gets milky, and begins firming upward the muscle fibers. Imperial meats, called "rare," beginning turning cherry. Fish begins to flake, and parasites begin to dice.
130°F (54°C). Many pathogenic bacteria begin to die, slowly at first, but every bit the temp rises, they croak more chop-chop. At this temp, information technology takes more than than 2 hours to pasteurize meat. At 165°F (74°C), it takes just seconds.
130-135°F (54-57°C). Medium rare. Most mammal meats are at optimum tenderness, flavor, juiciness. If you lot eat your meat well-washed, you lot demand to snap out of it.
130-140°F (54-60°C).Fats brainstorm to liquefy, a process called rendering. This is a slow procedure and can have hours if meat is held at this temp.
140°F (60°C). Connective tissues called collagens begin to contract and squeeze out pink juice from within musculus fibers into the spaces betwixt the fibers and out to the surface. Meat begins to get dry. Myoglobin, the pink protein liquid inside muscle cells, denatures rapidly and scarlet or pink juices begin to plow clear or tan and bead upward on the surface. Information technology is not claret!
150°F (66°C). Actin, another protein of import to musculus contraction in live animals, begins to denature, making meat tougher and drier nevertheless.
150-165°F (66-74°C). This is "the stall zone," in which big cuts such as pork butt and beef brisket seem to get stuck for hours when cooked at low temperatures like 225°F (107°C). In this range, moisture evaporates and cools the meat like sweat on an athlete. Inexperienced cooks panic. Eventually, temps starting time rising once more. Whew!
155°F (68°C). Known as "well done," meats are overcooked at this internal temperature. Much wet has been squeezed out, and fibers have become tough. Leaner are killed in less than 30 seconds, but spores tin can survive to much college temps.
160-165°F (71-74°C). The "instant kill zone." Normal cooking temps impale microbes on the outside of meats rapidly, and then solid muscle meats are non likely unsafe since contagion is almost always on the surface. Just ground meats and poultry often have bad guys beyond the surface, then you lot must melt these meats across the instant kill zone. That's why the recommended internal temp for ground meats is 160°F (71°C) and for poultry is 165°F (74°C). When y'all reheat foods, y'all should take them up to 165°F 75°C).
160-205°F (71-96°C). Tough collagens melt and class luscious gelatin. The process can accept hours, so low and slow cooking creates the most gelatin. Dehydrated musculus fibers begin to fall apart and release from the bones. Meat becomes like shooting fish in a barrel to shred. Even though the fibers have lost a lot of water, melted collagen and fat make the meat succulent.
212°F (100°C). Water boils at ocean level. Boiling point declines nearly two°F for every 1000′ above sea level.
225°F (107°C). Platonic air temperature for "low & ho-hum" cooking of meats high in connective tissue. It is high plenty so water evaporates from the surface to help form the desired crust called "bark," but low enough to become the most out of enzymes, collagen melting, and fat rendering.
230-234°F (110-112°C). Table sugar melts and pulls into a thread simply will not form a ball (thread stage).
300°F (149°C). Butter starts to smoke.
310°F (154°C). The Maillard reaction accelerates surface browning, which is caused by chemical changes in proteins and sugars and results in thousands of delicious new molecules. The Maillard reaction begins at lower temps, but really takes off at 310°F (154°C).
320°F (160°C). Table sugar liquefies, starts to caramelize, turns light bister in color (clear liquid stage).
325°F (163°C). Ideal air temperature for cooking craven and turkey so skin browns and fatty renders.
350°F (177°C). Table sugar and dark-brown carbohydrate brainstorm to burn (burnt sugar stage).
361°F (183°C). Some animal fats begins to smoke.
375°F (191°C). Actress virgin olive oil begins to fume.
400°F (204°C). Canola oil begins to fume.
425°F (218°C). Teflon thermometer cables tin brainstorm to cook.
440°F (227°C). Inexpensive olive oil begins to fume.
450°F (232°C). Peanut oil begins to smoke.
450°F (232°C). Some nonstick surfaces begin to emit toxic gases.
570-750°F (299-399°C). Primary combustion temperature of hardwood, wherein it smolders and releases large quantities of unburned gases, including microscopic particles chosen smoke.
600-700°F (316-371°C). Wink point or fire indicate, the temperature at which fume from burning fatty tin outburst into flame. Never utilize water to extinguish burning fatty. Smothering it works better.
1110°F (599°C). Secondary combustion of wood when gases, cellulose, and lignin fire rapidly.
What causes properly cooked pork and poultry to exist pink, even if it is non smoked?
Several factors: Gases in the atmosphere of an oven, particularly carbon monoxide, can react with myoglobin in meat and plow it pink, especially on the outer edges. These gases occur in all ovens, especially those that oestrus by combustion such as gas, charcoal, or wood. They are likewise nowadays in electrical ovens, but to a much lesser degree. When grilling or smoking, there are more of these gases. They more easily penetrate the thinner skin and fat layers of younger animals, so age of the creature is as well a cistron.
Also, meats with loftier levels of naturally occurring compounds such as myoglobin are more probable to turn pink. Nitrites in meat can besides cause pinking. Nitrites are converted from nitrates in feed and water by microorganisms within the animal. Nitrates naturally occur in many leafy vegetables and can transfer to the meat during cooking, say, from a rub or braise. In fact, grocery store meat trays are occasionally packed with carbon monoxide or nitrogen to keep the meat in the pink.
Why is raw red meat sometimes bright red on the outside and deadening gray on the inside?
Fresh cut or ground beef is purplish-red in colour. Oxygen reacts with the pigments in red meat to form the bright cherry-red color in the grocery shop. The interior of the meat may be grayness or brown because oxygen has non penetrated into the muscle. This is normal. If, however, all the meat in the bundle has turned gray or brown, it may be spoiling.
What is spoilage?
There are 2 types. Oxidation is caused by compounds in meat combining with oxygen and irresolute the meat's smell, season, and colour. Badly oxidized meat is called rancid. But oxidized meat is usually not unsafe. The other type of spoilage is bacterial or viral spoilage, and it is very dangerous. There are several commonly occurring bacteria in nutrient that can spoil it, such every bit are Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus, and STECs (Shiga toxin producing E-coli). Some of these bacteria will simply take you kneeling before the porcelain god, simply others tin maim or impale y'all. You can begin killing bacteria by cooking food to a safety temperature of 131°F or higher. At 165°F, bacteria are killed instantly. At 131°F, it tin can take hours. For more on bacterial kill temps, click here and scroll down.
Why is meat in my fridge is turning brown?
At first, oxygen reacts with pigments to plow meat red. After a while, the meat starts to oxidize, which turns it brownish, the aforementioned way an apple or potato plough brown.
Why does my meat shine like a rainbow?
It is merely a fluke of lighting that strikes the surface just the correct way when the surface has been cut on a certain angle. Strictly refraction, not bacteria or an oil slick.
Why is my meat green?
Bad leaner. Throw it out.
Why are at that place are dry out white spots on my meat from the freezer?
That's freezer burn down. It's like frostbite. The meat has probably been in the freezer also long and/or information technology was not wrapped tight. It is even so rubber, but the burned parts will probably be dry and banal. Trim it off and cook information technology, merely don't serve information technology to Mom or the dominate.
My meat smells funny, what should I do?
Sometimes meat will smell a chip odd when you take it out of a vacuum sealed plastic bag, but the smell should dissipate within a few minutes. If it still smells funny, then chances are it is funny. Throw it out. Call back: when in doubt, throw it out!
What are those boogers coming out of my burgers and my salmon?
According to the AmazingRibs.com meat scientist, Dr. Antonio Mata, hamburger exudates (I call them boogers) are proteins dissolved in water, more often than not myoglobin. When burgers are ground, plump muscle fibers are sheared open. As the meat begins to heat, protein and collagen shrink and squeeze out the proteinaceous fluids, which are pink at first, and and so they gel and turn tan simply like the meat.
Source: https://amazingribs.com/technique-and-science/cooking-science/basic-meat-science/#:~:text=Read%20my%20article%20on%20meat,gelatinize%20collagens%20and%20melt%20fats.
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