Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties
Berry, B.W.
Journal of Food Science 59(1): 10-14
1994
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1994.tb06885.x
Accession: 008677514
Ground beef patties containing either 4 or 20% fat were cooked by electric grill (G) alone or in combination with overhead broiler unit (BG) to be (visually) either medium or well-done. Patties with 20% fat had higher beef flavor intensity, juiciness and tenderness scores, lower Instron shear and compression values, and lower cooking yields than 4% fat patties. However, 4% fat patties cooked to medium, had similar sensory ratings to 20% fat patties cooked well-done. About 20% of patties cooked to medium did not reach recommended internal temperatures and holding times for food safety.
