Physical and thermal properties of ground beef during cooking

LWT

Volumn 34, Issue 7, 2001, Pages 437-444

  Pan, Z ^a   Paul Singh, R ^a  

^a Univ of California   (United States)

Author keywords

Ground beef

Indexed keywords

EID: 0034745621     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0762     Document Type: Article

References (30)

1. Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition
2. The thermal conductivity of beef as affected by temperature and composition
3. Effects of cooking and subsequent reheating on the properties of low-fat beef patties
4. Cooking and chemical properties of raw and precooked flaked and ground beef patties cooked from the frozen state
5. Dimensional changes in meat during cooking
6. Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55° and 85°C
7. Effects of temperature and composition on thermal properties of food
8. Pan frying of meat patties-relationship among crust formation, yield, composition and processing conditions
9. A comparison between four different methods of frying meat patties I. Heat transfer, yield and crust formation
10. Pan-frying of meat patties I. A study of heat and mass transfer
11. Pan-frying of meat patties II. Influence of processing conditions on heat transfer, crust color formation, cooking losses and sensory quality
12. Temperature-dependent toughness in beef
13. Aerobic plate count and Escherichia Coli determination on frozen ground-beef patties
14. End-point temperature, Internal cooked color, and expressible juice color relationships in ground beef patties
15. Changes of muscle proteins during the heating of meat
16. Changes in hydration solubility and charges of muscle proteins during heating of meat
17. Heat transfer during contacting cooking of minced meat patties
18. Finite element modeling of heat transfer in meat patties during single-sided pan-frying
19. Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures
20. Determination of optimum particle size for low-fat, precooked ground beef patties
21. Microorganism lethality during microwave cooking of ground meat. 1. Effect of dishomogeneity of surface power density
22. Bestämning av vämetekniska data för köttfäirs som funktion av temperatur och receptur
23. Thermal properties of foods
24. Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat