lab # 8 meat meal management
DESCRIPTION
ground beef fat % differences in cookingTRANSCRIPT
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