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Beef patty composition: effects of fat content and cooking method
Journal of the American Dietetic Association
|June 1, 1984
Summary
Cooking ground beef patties affects their fat and moisture content. Microwave cooking resulted in the lowest fat content, while leaner beef formulations increased in fat after cooking.
Area of Science:
- Food Science
- Nutritional Science
- Meat Science
Background:
- Ground beef patties are a common food product.
- Varying fat levels and cooking methods can alter nutritional content.
Purpose of the Study:
- To analyze compositional differences in ground beef patties based on fat content and cooking methods.
- To determine the impact of cooking on yield, fat, and moisture.
Main Methods:
- Ground beef patties with 14%, 19%, and 24% fat were prepared.
- Six cooking methods were employed: electric broiling, charbroiling, roasting, convection heating, frying, and microwave heating.
- Compositional analysis of cooked patties was performed.
Main Results:
- Fat level and cooking method significantly interacted to affect patty yield, fat, and moisture (p < .05).
- Leaner patties generally increased in fat percentage post-cooking, while higher-fat patties decreased.
- Microwave cooking consistently yielded patties with the least fat and lowest caloric content.
Conclusions:
- Cooking method and initial fat content significantly influence the final composition of ground beef patties.
- Leaner beef formulations are not necessarily lower in fat after cooking.
- Microwave cooking appears to be the most effective method for reducing fat content in cooked beef patties.