ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties |
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| Authors: | LISA M. HOELSCHER J.W. SAVELL JENI M. HARRIS H.R. CROSS K.S. RHEE |
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| Affiliation: | All authors are with the Meats &Muscle Biology Section, Dept. of Animal Science, Texas Agricultural Experiment Station, Texas A&M Univ., College Station, TX 77843. |
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| Abstract: | Ground beef patties were formulated to contain 0, 5, 10, 15, 20, 25 or 30% fat. The patties were either broiled or pan-fried for a predetermined time, then frozen. A sample from each treatment was thawed and reheated by a microwave oven and then refrozen. Fat, moisture, protein, ash, and cholesterol content, were determined for patties from each treatment. Cholesterol content of cooked patties was not related (P>0.05) to initial fat content. Caloric content of cooked patties was curvilinearly related to fat content of original (raw) patties due to the increased loss of fat during cooking as initial fat level increased. |
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