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Postcooking temperature changes in beef patties.

B W Berry1, M E Bigner-George

  • 1Food Technology and Safety Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Maryland 20705-2350, USA. bberry@anri.barc.usda.gov

Journal of Food Protection
|September 21, 2001
PubMed
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Cooking beef patties to less than 71.1°C can result in undercooked "cold spots" due to temperature variability. Allow patties to rest after cooking to ensure they reach safe internal temperatures for consumers.

Area of Science:

  • Food Science
  • Food Safety
  • Meat Science

Background:

  • Consumer cooking practices for beef patties vary, impacting food safety.
  • Regulatory guidelines exist for classifying fully cooked meat products based on time and temperature.
  • Internal temperature uniformity in cooked beef patties is a critical food safety concern.

Purpose of the Study:

  • To evaluate the internal temperature profiles of cooked beef patties.
  • To assess compliance with regulatory time-temperature requirements for fully cooked patties.
  • To identify factors influencing temperature variability within beef patties during and after cooking.

Main Methods:

  • Beef patties of varying fat content and weight were cooked on gas grills or electric griddles.
  • Internal temperatures were recorded at 1-second intervals in thick and thin sections post-cooking.

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  • Time-temperature data were analyzed for compliance with established food safety standards.

    • Main Results:

    • Patties cooked to 66.1°C often failed to reach the recommended 71.1°C in the thickest sections.
    • Thin sections exhibited higher initial temperatures but greater variability and faster cooling than thick sections.
    • Thicker patties maintained higher temperatures for longer periods post-cooking compared to thinner patties.

    Conclusions:

    • End-point temperatures below 71.1°C are not recommended for consumers due to potential internal temperature variations.
    • Consumers should allow a holding period after cooking to maximize internal temperature increases.
    • Further research is needed to develop cooking methods ensuring uniform temperatures and eliminating "cold spots" in beef patties.