FATTY-ACID COMPOSITION AND CALORIC VALUE OF GROUND-BEEF CONTAINING LOW-LEVELS OF FAT Academic Article

abstract

• Ground beef patties containing five different levels of fat 5, 10, 15, 20, and 25% were cooked by boiling, browning, panfrying, microwaving, roasting or broiling. Proximate composition, fat retention, energy content (kcal/100g), and fatty acid composition of raw and cooked patties were examined. Percentage fat retention decreased as fat content of the raw patty increased. Microwaving to well done and boiling resulted in ground beef with less fat than other methods of cooking at the higher fat levels. The proportion of fatty acids changed very little with increasing fat percentage and because of cooking method. Copyright 1989, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell
• Savell, Jeffrey
• Smith, Stephen

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• CANNELL, L. E., SAVELL, J. W., SMITH, S. B., CROSS, H. R., & STJOHN, L. C.

citation count

• 47

complete list of authors

• CANNELL, LE||SAVELL, JW||SMITH, SB||CROSS, HR||STJOHN, LC

publication date

• January 1989

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1989.tb05946.x

start page

• 1163

end page

• 1168

volume

• 54

issue

• 5

URL

• http://dx.doi.org/10.1111/j.1365-2621.1989.tb05946.x