EFFECT OF INITIAL FAT LEVEL AND COOKING METHOD CHOLESTEROL CONTENT AND CALORIC VALUE OF GROUND-BEEF PATTIES Academic Article

abstract

• Ground beef patties were formulated to contain 0, 5, 10, 15, 20, 25 or 30% fat. The patties were either broiled or panfried 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. Copyright 1987, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell
• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• HOELSCHER, L. M., SAVELL, J. W., HARRIS, J. M., CROSS, H. R., & RHEE, K. S.

citation count

• 55

complete list of authors

• HOELSCHER, LM||SAVELL, JW||HARRIS, JM||CROSS, HR||RHEE, KS

publication date

• January 1987

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Cardiovascular

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1987.tb14233.x

start page

• 883

end page

• 885

volume

• 52

issue

• 4

URL

• http://dx.doi.org/10.1111/j.1365-2621.1987.tb14233.x