A NEW APPROACH TO CORRELATE TEXTURAL AND COOKING PARAMETERS WITH OPERATING CONDITIONS DURING DOUBLE-SIDED COOKING OF MEAT PATTIES

摘要

Cooking and textural parameters during double-sided cooking of hamburger patties were correlated with volume-averaged temperature at he end of the cooking process and gap thickness between plates. Frozen patties were cooked in a clamshell grill set at different plate surface temperatures(177C; 191C; 204C; 218C), for different gas thickness(9.65 mm; 10.05 mm; 10.55 mm; 11.05 mm)for 120s.