Analysis of yield while cooking beefburger patties using far infrared radiation

The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter

“…The high dependence of the total and fat loss on the initial fat content of the beefburgers suggests that the fat release is substantially enhanced by the possibility of contact between fat droplets, as suggested by Olsson and Tornberg (1991). The fat loss varied between 1.4% and 26.3%, which is in the same range as found by Sheridan and Shilton (2002), who found fat loss to be between 0% and 20% during infrared cooking of beefburgers. The moisture loss during frying varied from 14.7% for burgers with a high fat content fried at 100°C to 28.1% for meat patties prepared from the leanest meat fried at the highest pan temperature (175°C) used in this investigation.…”

The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

“…During the first 90 s, there is a continuous increase of about 0.6%°C À1 of the fat losses like for the water losses, but these losses level off (0.2%°C À1 ) at the latter part of the frying time, probably due to limitations of available fat for losses. Sheridan and Shilton (2002) suggested another mechanism than cellular contraction as the main mechanism controlling fat release, in their investigation of beefburgers during frying by infrared radiation. The authors suggest that fat melts and becomes a free liquid dispersed through the system.…”

Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation

“…Among them, nonmeat ingredients and additives have become more and more popular because of their better functional properties and relatively reasonable cost compared to lean meat (Şükrü and Osman 2012;Youssef and Barbut 2011). Meanwhile, these ingredients and additives could improve yield, gelling properties, textural quality, flavor, and overall acceptability (Cavallieri et al 2010;Chin et al 1999;Sheridan and Shilton 2002).…”