Effects of patty perforation during processing and 'cook and hold' procedures on properties of low-fat beef patties

摘要

Lean ground beef(10/100 fat)was formed into 90 g patties to be either 1.27 or 0.95 cm thick. These patties were then subjected to surface perforation on one side, both sides or neither side. Patties were cooked on preheated(160 C)griddles to 71 C and then either evaluated or held at 63 C for 90 min before evaluation. Patties were evaluated for cooking, sensory and instrumental shear force properties. Patties subjected to surface perforations had shorter cooking times, but did not appreciably differ in cooking yield from nonperforated patties. However, perforated patties underwent more shrink in patty diameter.