Patty formation method, thickness and weight effects on properties of cooked low-fat beef patties

Journal of Muscle Foods

Volumn 9, Issue 3, 1998, Pages 243-256

  Liu, M N ^a,b   Berry, B W ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Johnsonville Foods Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032222140     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1998.tb00658.x     Document Type: Article

References (16)

1. AMSA. 1978. Guidelines for Cookery and Sensory Evaluation of Meat. Am. Meat Sci. Assn. Chicago.
2. AMSA. 1995. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Meat. Am. Meat Sci. Assn. Chicago.
3. AOAC. 1990. Official Methods of Analyses, 15th Ed. Association of Official Analytical Chemists, Washington, D.C.
4. BERRY, B.W. 1992. Low fat level effects on sensory, shear, cooking and chemical properties of ground beef patties. J. Food Sci. 57, 537-540, 574.
5. BERRY, B.W. 1993. Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties. J. Food Sci. 58, 34-37, 42.
6. BERRY, B.W. 1994. Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties. J. Food Sci. 59, 10-14.
7. BERRY, B.W. 1996. Effects of cooking and subsequent reheating on the properties of low-fat beef patties. J. Muscle Foods 7, 225-242.
8. BERRY, B.W. and ABRAHAM, H.C. 1993. Instrumental measures of tenderness in low-fat ground beef patties. Proc. 39th Int. Cong. Meat Sci. Tech. Calgary S7PO3.WP.
9. CANNELL, L.E., SAVELL, J.W., SMITH, S.B., CROSS, H.R. and ST. JOHN, L.C. 1989. Fatty acid composition and caloric value of ground beef containing low levels of fat. J. Food Sci. 54, 1163-1168.
10. CROSS, H.R. and BERRY, B.W. 1980. Factors affecting palatability and cooking properties of ground beef patties-frozen lean, patty size, and surface treatment. J. Food Sci. 45, 1463-1465.
11. LIU, M.N. and BERRY, B.W. 1996. Variability in color, cooking times and internal temperature of beef patties under controlled cooking conditions. J. Food Prot. 59, 969-975.
12. MARKSBERRY, C.L., KROPF, D.H., HUNT, M.C., HAGUE, M.A. and WARREN, K.E. 1993. Ground beef patty cooked color guide. Kansas Agric. Exp. Sta., Manhattan.
13. SAS. 1990. SAS Users's Guide: Basic Statistical Analysis. SAS Institute Inc., Cary, NC.
14. STEEL, R.G.D. and TORRIE, J.H. 1980. Multiple comparisons. In Principles and Procedures of Statistics. A Biometrical Approach. 2nd Ed., pp. 172-194. McGraw-Hill Book Company, New York.
15. TROUTT, E.S., HUNT, M.C., JOHNSON, D.E., CLAUS, J.R., KASTNER, C.L. and KROPF, D.H. 1992. Chemical, physical and sensory characteristics of ground beef containing 5 to 30 percent fat. J. Food Sci. 57, 25-29.
16. VAN LAACK, R.L.J.M., BERRY, B.W. and SOLOMON, M.B. 1996. Variations in internal color of cooked beef patties. J. Food Sci. 61, 410-414.