Modeling and simulation of unfrozen hamburger single-sided panfrying with flippings for microbial safety

Journal of Muscle Foods

Volumn 17, Issue 2, 2006, Pages 115-140

  Ou, D ^a   Mittal, G S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; ESCHERICHIA COLI O157:H7; LISTERIA INNOCUA; SALMONELLA;

EID: 33644896820     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2006.00031.x     Document Type: Article

References (19)

1. AHMED, N.M., CONNER, D.E. and HUFFMAN, D.L. 1995. Heat resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition. J. Food Sci. 60, 606-610.
2. AOAC. 1984. Official Methods of Analysis. Assoc. of Official Analytical Chemists, Washington, DC.
3. ASAE. 1995. Psychrometric data ASAE D271.2 Section 93. In ASAE Standards, (R.H. Hahn and D.C. Landeck, eds) pp. 22-29. American Society of Agricultural Engineers, St. Joseph, MI.
4. CHEN, H.C., MARKS, B.P. and MURPHY, R.Y. 1999. Modeling coupled heat and mass transfer for convection cooking of chicken patties. J. Food Eng. 42, 139-146.
5. DAGERSKOG, M. 1977. Time-temperature relationship in industrial cooking and frying. In Physical, Chemical and Biological Changes in Food Caused by Thermal Processing (T. Hoyem and O. Kvale, eds), pp. 77-98. Applied Sci. Publishers Ltd, London, U.K.
6. DAGERSKOG, M. 1979a. Pan-frying of meat patties. I: A study of heat and mass transfer. Lebensm. Wiss. Technol. (J. Food Sci. Tech.) 12, 217-224.
7. DAGERSKOG, M. 1979b. Pan-frying of meat patties. H. Influence of processing conditions on heat transfer, crust color formation, cooking losses and sensory quality. Lebensm. Wiss. Technol. (J. Food Sci. Tech.) 12, 225-230.
8. FDA 1999. Food Code. U.S. Public Health Service, Food and Drug Administration (FDA), Washington, DC.
9. GISSLEN, W. 1999. Professional Cooking, pp. 46-61, John Wiley & Sons, Inc, New York, NY.
10. IKEDIALA, J.N., CORREIA, L.R., FENTON, G.A. and BEN-ABDALLAH, N. 1996. Finite element modeling of heat transfer in meat patties during single-side pan-frying. J. Food Sci. 61, 796-802.
11. LINE, J.E., FAIN, A.R., MORAN, A.B., MARTIN, L.M., LECHOWICH, R.V., CAROSELLA, J.M. and BROWN, W.L. 1991. Lethality of heat to Escherichia coli O157:H7 D-value and z-value determination in ground beef. J. Food Prot. 54, 762-766.
12. MIZRER, D.A. and PORTER, M. 1978. Food Preparation for the Professional, pp. 230-252, Harper & Row, Publisher, Inc, New York, NY.
13. MURPHY, R.Y., DUNCAN, L.K., JOHNSON, E.R., DAVIS, M.D. and SMITH, J.N. 2002. Thermal inactivation D- and z-value of Samonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties. J. Food Prot. 65, 53-60.
14. PAN, Z. and SINGH, P.R. 2001. Physical and thermal properties of ground beef during cooking. Lebensm. Wiss. Technol. (J. Food Sci. Tech.), 34, 437-444.
15. PAN, Z., SINGH, P.R. and RUMSEY, T.R. 2000. Predictive modeling of contact-heating process for cooking a hamburger patty. J. Food Eng. 46, 9-19.
16. RIZVI, S.S.H. and MITTAL, G.S. 1992. Experimental Methods in Food Engineering, pp. 270-289, Van Nostrand Reinhold, New York, NY.
17. SHERIDAN, P.S. and SHILTON, N.C. 2002. Analysis of yield while cooking beef burger patties using far infrared radiation. J. Food Eng. 57, 3-11.
18. USDA 1998. USDA urges consumers to use food thermometer when cooking ground beef patties. Food Service and Inspection Service, United States Department of Agriculture (USDA), Washington, DC. http:// www.fsis.usda.gov/OA/ news/colorpr.htm (accessed October 21, 2003).
19. ZORRILLA, S.E. and SINGH, R.P. 2003. Heat transfer in double-sided cooking of meat patties considering two-dimensional geometry and radial shrinkage. J. Food Eng. 57, 57-65.