Postcooking temperature changes in beef patties

Journal of Food Protection

Volumn 64, Issue 9, 2001, Pages 1405-1411

  Berry, B W ^a   Bigner George, M E ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BEEF; COOKING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HIGH TEMPERATURE; THICKNESS;

EID: 0034788956     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.9.1405     Document Type: Article

References (18)

1. Low fat level effects on sensory, shear, cooking and chemical properties of ground beef patties
2. Effects of formulation and cooking method on properties of low-fat beef patties
3. Color of cooked beef patties as influenced by formulation and final internal temperature
4. Cooked color in high pH patties as related to fat content and cooking from the frozen or thawed state
5. Factors affecting color properties of beef patties cooked on an outdoor gas grill
6. Factors affecting premature browning during cooking of store-purchased ground beef
7. Variability in color, cooking times, and internal temperature of beef patties under controlled cooking conditions
8. Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end-point temperatures
9. Treatment for prevention of persistent pinking in dark-cutting beef patties
10. Chemical, physical and sensory characterization of ground beef containing 5 to 30 percent fat