Process Optimization and Consumer Acceptability of Salted Ground Beef Patties Cooked and Held Hot in Flavored Marinade

Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partial...

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Veröffentlicht in:	Journal of food science 2010-09, Vol.75 (7), p.C607-C612
Hauptverfasser:	Shrestha, Subash, Cornforth, Daren, Nummer, Brian A
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability Animals appearance (quality) Beef beef quality Biological and medical sciences braising Caramel caramel coloring Cattle Chemical Phenomena Color Condiments - analysis consumer acceptance Cooking cooking quality Dietary Fats - analysis Dietary Proteins - analysis Feasibility Studies flavor flavorings Flavors Focus Groups food acceptability food coloring Food Coloring Agents - analysis Food Handling - methods Food industries Food Preferences Food Safety Food science Foods frozen meat Frying Fundamental and applied biological sciences. Psychology grilling ground beef hamburger hamburgers Heating holding Hot Temperature hot water treatment Humans juiciness Liquids marinade marinating Meat and meat product industries Meat industry Meat Products - analysis Optimization techniques salts Sensation sensory sensory evaluation shrinkage Sodium Chloride, Dietary - administration & dosage sugar products Taste Texture Time Factors Water - analysis water content water holding capacity
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