Analysis of yield while cooking beefburger patties using far infrared radiation

摘要

Cooking meat products results in substantial mass loss. Much effort is expended on strategies to improve yield, by additives or by process modification. Producers are also concerned to minimse vapour emissions. Meat patties of 10 and 20 mm thickness were prepared by adding beef fat to lean beef so as to prepare five fat content ranges from 0/100 to 40/100 fat by weight. Each patty was cooked to ＞70 deg. C at the core, using mid- and far infrared radiative heating, source temperatures 800 deg. C, respectively. By computer-aided continuous weighing during the cooking cycle it was possible to monitor vaporised and liquid mass losses inde- pendently.