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ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties
Author(s) -
HOELSCHER LISA M.,
SAVELL J.W.,
HARRIS JENI M.,
CROSS H.R.,
RHEE K.S.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14233.x
Subject(s) - food science , chemistry , cholesterol , water content , biochemistry , geotechnical engineering , engineering
ABSTRACT Ground beef patties were formulated to contain 0, 5, 10, 15, 20, 25 or 30% fat. The patties were either broiled or pan‐fried for a predetermined time, then frozen. A sample from each treatment was thawed and reheated by a microwave oven and then refrozen. Fat, moisture, protein, ash, and cholesterol content, were determined for patties from each treatment. Cholesterol content of cooked patties was not related (P>0.05) to initial fat content. Caloric content of cooked patties was curvilinearly related to fat content of original (raw) patties due to the increased loss of fat during cooking as initial fat level increased.