http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Simulating consumer practices to evaluate the cooking and chemical characteristics of low fat ground beef patties
Ground beef manufactured to contain 5, 10 and 157o fat was formed into fresh hand-made or frozen machine-made patties or was used for browning. Patties were cooked by microwaving, broiling, pan-frying and baking to medium or well-done. Reheating in a microwave oven was done only for broiled and pan-fried patties. Proximate composition, cholesterol, fat retention, energy content and cooking yield were determined. Frozen machine-made patties contained higher levels of fat (per patty) compared to fresh hand-made. Cooking methods had little impact on fat or caloric content at the 57o level; however, at the 10 and 157o levels, microwaved and reheated patties contained the lowest relative amount of fat. Despite the statistical differences in fat and caloric content, the reductions are likely insignificant to consumers. Regarding cholesterol, no consistent trends were found among fat levels, cooking methods, degrees of doneness or patty states.
"Major subject: Food Science and Technology".