Lab # 8 meat meal management

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ground beef fat % differences in cooking

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Lab # 8 meat meal management

  1. 1. KHP 3310 Introduction to Food Science
  2. 2. Corwin Driskill
  3. 3. 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
  4. 4. Measure out ¼ lb of 27% fat ground beef
  5. 5. 27% ground beef Pat out the beef into a patty and measure the diameter before cooking
  6. 6. Cook until the thickest part of the patty is 160-167 degrees
  7. 7. 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
  8. 8. Beef Patty at 27% fat Measured about 3 ½ inches Before cooking Measured about 2 ½ inches After cooking
  9. 9. Measure out ¼ lb of 10% fat ground beef
  10. 10. 10% ground beef Pat out the beef into a patty and measure the diameter before cooking
  11. 11. Cook until the thickest part of the patty is 160-167 degrees notice how little melted fat there is with the 10% fat
  12. 12. Beef Patty at 10% fat Measured 4 inches before cooking Measured 3 ¾ inches after cooking
  13. 13. The ¼ lb Frozen Patty has been already measured out
  14. 14. Measure before heating
  15. 15. ¼ lb Frozen Patty Make sure it gets to an internal temperature of between 160-167 degrees Notice no melted fat at all
  16. 16. Measuring before and after cooking not much of a difference only about ¼ of and inch
  17. 17. 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

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