Browsing Cattlemen's Day, 2006 by Subject "Cooking rate"

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Browsing Cattlemen's Day, 2006 by Subject "Cooking rate"

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  • Color of cooked ground beef patties is affected by cooking rate and post-cooking holding time
    Ryan, S.M.; Seyfert, M.; Hunt, M.C.; Mancini, R.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2006)
    Two experiments investigated the effects of cooking rate and post-cooking holding time on the internal cooked color of ground beef patties. In Experiment 1, patties were cooked rapidly (1.8ºF/second) or slowly (0.4ºF/second). ...