Beef patties (86 and 143 g) formed from high-fat (20 to 29/100) and low-fat (6 to 10/1000 ground beef obtained in eight different selections for both high and low fat content were cooked by either a gas grill or an electric griddle. Patties were cooked to either 66.1 or 68.3 deg. C as determined in the thickest section, and internal temperatures were recorded after cooking at 1-s intervals for 180 s in both thick and thin sections of patties. Time-temperature curves (after cooking) were evaluated for compliance with regulatory requirements for classifying patties as fully cooked.
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