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Full-Text Articles in Food Processing
Effect Of Ph, Fat Level, And Various Browning Agents On Composition, Color, Texture, And Sensory Characteristics Of Dark-Cutting Beef Patties, Igor V. Moiseev
Effect Of Ph, Fat Level, And Various Browning Agents On Composition, Color, Texture, And Sensory Characteristics Of Dark-Cutting Beef Patties, Igor V. Moiseev
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profile nor cooking time was affected by hamburger fat content or pH. Double-side frying to 71.1°C internal temperature was adequate for more than 6-log destruction of viable E. coli O157:H7 and Salmonella at the geometrical center of extra lean and lean hamburgers. The coldest spot was on the circumferential surface, as indicated by the presence of a red ring …