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A comparison of the cooking performance of different appliances when following food manufacturers' instructions
Author(s) -
HORTON MARY,
AINSWORTH PAUL
Publication year - 1996
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1996.tb00254.x
Subject(s) - food science , core temperature , position (finance) , food preparation , mathematics , measure (data warehouse) , chemistry , computer science , business , food processing , medicine , finance , anesthesia , database
The purpose of this research was to measure the temperature achieved in, and the microbiological count of, chicken burgers cooked following the preparation instructions given by the manufacturers. The work investigates the cooking of chicken burgers, manufactured by four different companies, cooked at different positions under a grill. Three appliances were used. Each showed uneven distribution of heat and a hot position and cool position was established for each grill. Differences in the temperature of the burgers cooked at different positions on the grills were also found. The burgers at the cool position attained a much lower cooking temperature and had a higher number of microorganisms surviving the cooking. The grill that produced the highest temperatures in the burgers had the lowest number of organisms surviving in the burgers. Only 24 out of the 72 burgers cooked to the manufacturers' instructions attained temperatures above 70°C. Some of the burgers appeared to be cooked when visibly assessed, but the core temperatures were low and had high microbial counts. The results obtained indicate that not all the cooking instructions were satisfactory and not all the appliances performed satisfactorily.