Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy

Meat Science

Volumn 75, Issue 3, 2007, Pages 415-422

  Jeong, J Y ^a   Lee, E S ^b   Choi, J H ^a   Lee, J Y ^c   Kim, J M ^a   Min, S G ^a   Chae, Y C ^d   Kim, C J ^a  

^a Konkuk University   (South Korea)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

^c Korea Food and Drug Administration   (South Korea)

^d Ulsan Technical College   (South Korea)

Author keywords

Fat level; Ground pork patties; Microwave cooking; NaCl; Temperature distribution

Indexed keywords

EID: 33845909880     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.08.010     Document Type: Article

References (45)

1. Aljawad L.S., and Bowers J.A. Water-binding capacity of ground lamb-soy mixtures with different levels of water and salt and internal end-point temperatures. Journal of Food Science 53 2 (1988) 376-378 382
2. Anantheswaran R.C., and Liu L. Effect of viscosity and salt concentration on microwave heating of model non-Newtonian liquid foods in a cylindrical container. Journal of Microwave Power and Electromagnetic Energy 29 (1994) 119-127
3. Berry B.W. Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties. Journal of Food Science 57 3 (1992) 537-540 574
4. Berry B.W. Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties. Journal of Food Science 58 1 (1993) 34-37 42
5. Berry B.W. Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties. Journal of Food Science 59 1 (1994) 10-14 19
6. Berry B.W., and Leddy K.F. Effects of fat level and cooking method on sensory and textural properties of beef patties. Journal of Food Science 49 3 (1984) 870-875
7. Berry B.W., and Wergin W.P. Modified pregelatinized potato starch in low-fat ground beef patties. Journal of Muscle Foods 4 (1993) 305-320
8. Bigner-George M.E., and Berry B.W. Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch, crumble diameter and fat content. Journal of Food Science 62 1 (1997) 203-207
9. Burfoot D., Griffin W.J., and James S.J. Microwave pasteurization of prepared meals. Journal of Food Engineering 8 3 (1988) 145-156
10. Cannell L.E., Savell J.W., Smith S.B., Cross H.R., and St. John L.C. Fatty acid composition and caloric value of ground beef containing low levels of fat. Journal of Food Science 54 5 (1989) 1163-1168
11. Chamchong M., and Datta A.K. Thawing of food in a microwave oven: I. Effect of power levels and power cycling. Journal of Microwave Power and Electromagnetic Energy 34 1 (1999) 9-21
12. Datta A.K., Geedipalli S.S.R., and Almeida M.F. Microwave combination heating. Food Technology 59 1 (2005) 36-40
13. Dreeling N., Allen P., and Butler F. The effect of post-cooking holding time on sensory assessment of low- and high-fat beefburgers. Journal of Food Science 67 2 (2002) 874-876
14. Engelder D.S., and Buffler C.R. Measuring dielectric properties of food product at microwave frequencies. Microwave World 12 2 (1991) 2-11
15. Fakhouri M.O., and Ramaswamy H.S. Temperature uniformity of microwave heated foods as influenced by product type and composition. Food Research International 26 (1993) 89-95
16. Farouk M.M., and Swan J.E. Effect of muscle condition before freezing and simulated chemical changes during frozen storage on protein functionality in beef. Meat Science 50 2 (1998) 235-243
17. Huffamn D.L., Cross H.R., Campbell K.J., and Cordray J.C. Effect of salt and tripolyphosphate on acceptability of flaked and formed hamburger patties. Journal of Food Science 46 (1981) 34-36
18. Jeong J.Y., Lee E.S., Paik H.-D., Choi J.H., and Kim C.J. Microwave cooking properties of ground pork patties as affected by various fat levels. Journal of Food Science 69 9 (2004) C708-C712
19. Keeton J.T. Effect of fat or sodium chloride or phosphate level on the chemical sensory properties of pork patties. Journal of Food Science 48 (1983) 878-881 885
20. Kenney P.B., and Hunt M.C. Effect of water and salt content on protein solubility and water retention of meat preblends. Meat Science 27 2 (1990) 173-180
21. KPX (Korea Power exchange). (2002). Survey on electricity consumption characteristics of home appliances. Seoul, Korea: Korea Power exchange.
22. Kregel K.K., Prusa K.J., and Hughes K.V. Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage. Journal of Food Science 51 5 (1986) 1162-1165 1190
23. Mudgett R.E. Electromagnetic energy and food processing. Journal of Microwave Power and Electromagnetic Energy 23 4 (1988) 225-230
24. Neer K.L., and Mandigo R.W. Effects of salt, sodium tripolyphosphate and frozen storage time on properties of a flaked, cured pork product. Journal of Food Science 42 3 (1977) 738-742
25. Ni H., Datta A.K., and Parmeswar R. Moisture loss as related to heating uniformity in microwave processing of solid foods. Journal of Food Process Engineering 22 (1999) 368-382
26. Ohlsson T., and Bengtsson N. Microwave technology and foods. In: Taylor S.L. (Ed). Advances in food and nutrition research Vol. 43 (2001), Academic Press, San Diego, Calif 65-140
27. Ohlsson T., and Bengtsson N. Minimal processing of foods with thermal methods. In: Ohlsson T., and Bengtsson N. (Eds). Minimal processing technologies in the food industry (2002), Woodhead Publishing Ltd., Cambridge, England 4-33
28. Ohlsson T., Henriques M., and Bengtsson N.E. Dielectric properties of model meat emulsion at 900 and 2800 MHz in relation to their composition. Journal of Food Science 39 (1974) 1153-1156
29. Puolanne E., and Ruusunen M. Kochsalz und phosphata in ihrer wirkung auf das vasserbindungsvermögen von brühwurst. Fleischwirschaft 60 (1980) 1359-1362
30. Ruusunen M., Vainionpää J., Lyly M., Lähteenmäki L., Niemistö M., Ahvenainen R., et al. Reduction the sodium content in meat products: the effect of the formulation in low-sodium ground meat patties. Meat Science 69 1 (2005) 53-60
31. Ryyänen S. The electromagnetic properties of food materials: a review of the basic principles. Journal of Food Engineering 26 (1995) 409-429
32. Ryyänen S., and Ohlsson T. Microwave heating uniformity of ready meals as affected by placement, composition, and geometry. Journal of Food Science 61 3 (1996) 620-624
33. Ryyänen S., Risman P.O., and Ohlsson T. Hamburger composition and microwave heating uniformity. Journal of Food Science 69 7 (2004) M187-M196
34. SAS Institute. Statistical analysis system release 80.1 (1999), SAS Institute Inc., Cary, NC, USA
35. Schmidt G.R., Mawson R.F., and Siegel D.G. Functionality of a protein matrix in comminuted meat products. Food Technology 35 (1981) 235-237 252
36. Shiffman R.F. Food product development for microwave processing. Food Technology 40 6 (1986) 94-98
37. Shuka T.P., and Anantheswaran R.C. Ingredient interactions and product development for microwave heating. In: Datta A.K., and Anantheswaran R.C. (Eds). Handbook of microwave technology for food applications (2001), Marcel Dekker, New York, NY 355-395
38. Sipahioglu O., Barringer S.A., and Bircan C. The dielectric properties of meat as a function of temperature and composition. Journal of Microwave Power and Electromagnetic Energy 38 3 (2003) 161-170
39. To E.C., Mudgett R.E., Wang D.I.C., Goldblith S.A., and Decareau R.V. Dielectric properties of food materials. Journal of Microwave Power 9 4 (1974) 303-315
40. Trout G.R., and Schmidt G.R. Water binding ability of meat product: effect of fat level, effective salt concentration and cooking temperature. Journal of Food Science 51 4 (1986) 1061-1062
41. Troutt E.S., Hunt M.C., Johnson D.E., Claus J.R., Kastner C.L., and Kropf D.H. Characteristics of low-fat ground beef containing texture-modifying ingredients. Journal of Food Science 57 1 (1992) 19-24
42. Troutt E.S., Hunt M.C., Johnson D.E., Claus J.R., Kastner C.L., Kropf D.H., et al. Chemical, physical, and sensory characterization of ground beef containing 5-30 percent fat. Journal of Food Science 57 1 (1992) 25-29
43. Xiong Y.L. Structure-function relationships of muscle protein. In: Damodaran S., and Paraf A. (Eds). Food proteins and their applications (1997), Marcel Dekker, New York, NY 341-392
44. Zayas J.F. Water holding capacity of proteins. In: Zayas J.F. (Ed). Functionality of proteins in food (1997), Springer-Verlag, Berlin, Germany 76-133
45. Zhang L., Lyng J.G., Brunton N., Morgan D., and McKenna. Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °C. Meat Science 68 2 (2004) 173-184