lab # 8 meat meal management

KHP 3310

Introduction to Food Science

Corwin Driskill

Comparison of Beef Patty products

¼ lb ground beef at 27% fat

¼ lb ground beef at 10% fat

And

¼ lb frozen cooked beef patty

Measure out ¼ lb of 27% fat ground beef

27% ground beef

Pat out the beef into a patty and measure the diameter before cooking

Cook until the thickest part of the patty is 160-167 degrees

Beef Patty at 27% fat

During and after cooking there was a lot of melted fat spattering and a lot of grease left in the pan

Beef Patty at 27% fatMeasured about 3 ½ inches

Before cooking

Measured about 2 ½ inches

After cooking

Measure out ¼ lb of 10% fat ground beef

10% ground beef

Pat out the beef into a patty and measure the diameter before cooking

Cook until the thickest part of the patty is 160-167 degrees

notice how little melted fat there is with the 10% fat

Beef Patty at 10% fatMeasured 4 inches before cooking

Measured 3 ¾ inches after cooking

The ¼ lb Frozen Patty has been already measured out

Measure before heating

¼ lb Frozen Patty

Make sure it gets to an internal temperature of between 160-167 degrees

Notice no melted fat at all

Measuring before and after cooking not much of a difference only about ¼ of and inch

All Patties cooked and tasted

27% fat patty was the most moist but also greasy and took the longest to cook

10% fat patty was a little dryer but still had good savory flavor and took about 12 minutes to cook

The frozen patty took the shortest time to cook but was very dry and tough and chewy