Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

Abstract

Ground pork patties were processed from pork hams to achieve fat levels of 5%, 10%, 15%, 20%, and 25%. Each patty was cooked in a microwave oven to 75°C from a thawed state. As fat levels increased, cooking time decreased. Total cooking loss and drip loss were highest for 25% fat patties and lowest for 5% fat patties. High-fat patties (20% and 25%) had greater reductions in dia than did 5% to 15% fat patties, but had less change in patty thickness. Shear force values decreased as fat levels increased. Visual evaluations also indicated a greater presence of air pockets in high-fat patties. In raw patties, low-fat samples were darker (had lower L* values) and were redder (had higher a* values) than patties with more fat. However, these differences were relatively smaller when the patties were cooked. As fat levels increased, flavor, tenderness, juiciness, and oiliness ratings increased. These differences were not as apparent when comparing among low-fat patties or high-fat patties.

The Effect of Lactates on the Quality of Microwave‐Cooked Chicken Patties during Storage

“…Even though SL‐containing patties had lower PMD, it did not resulted in higher a * values. In the present study, PMD values were slightly lower than those recorded by Jeong and others (2004) for microwave‐cooked pork patties. This may be due to differences in cooking equipment and endpoint temperatures.…”

“…The majority of studies on cooking of meat and meat products were carried out with conventional cooking methods. However, there is little information in the literature (Jeong and others 2004) concerning emulsion‐type meat patties, especially chicken patties cooked by microwave energy. Keeping in mind the beneficial effects of SL and CL, this study was designed to develop a new healthier, reduced‐sodium and calcium‐enriched cooked chicken patties and to evaluate the changes in physicochemical properties, cooking characteristics, microbial growth, oxidative stability, and sensory properties of microwave‐cooked chicken patties formulated with SL, CL, or SL+CL over a 28‐d refrigerated storage period.…”

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

“…There are different methods of preparing meat patties for consumption such as deep fat frying, single-sided and double-sided contact frying, microwaving, infrared radiation and convection heating (Erdogdu et al, 2005;Jeong et al, 2004). The main differences among these various cooking techniques are the temperature on the surface of the meat, the temperature profile through the meat and the method of heat transfer.…”

Microwave Heating of Cooked Pork Patties as a Function of Fat Content

“…Studies have shown that increase in fat content results in decrease in dielectric constant and loss factor (Gunasekaran and others 2005). However, fat accelerates the microwave heating rate and increases the maximum temperature achieved (Jeong and others 2004; Ryynänen and others 2004), probably due to the low specific heat compared to water (Schiffmann 1993). The thermal properties of foods affect the heat gradient from zones with absorbed microwave energy to colder spots.…”