Cooking patties from a frozen state, endpoint temperature, and post-cookery chilling affect internal and external color and cooking losses in ground beef patties

To determine the effects of cooking state (frozen vs. thawed), endpoint temperature (65.5 vs. 73.9°C), and post-cookery chilling on color of ground beef patties, 85% coarse-ground beef was purchased and ground through a 9.5-mm plate, formed into 115-g patties, and crust frozen before 4 patties were vacuum packaged and stored at -10 °C. Packages were either thawed in a water bath for 2 h prior to cooking or cooked directly from frozen. Within each package, patties were weighed before being cooked to their assigned temperature (65.5 or 73.9oC) and either allowed to cool at room temperature on paper plates or placed in a plastic baggie and submerged in an ice water bath. Patty temperature was monitored at 0, 1, 5, 10, 15, and 30 min post-cooking, and patties were reweighed to calculate cook loss percentage before external and internal instrumental color (L*, a*,and b*) was measured on each patty. Patties cooked from frozen, to 73.9°C, or cooled at room temperature had greater (P \u3c 0.05) cooking losses than those cooked from a thawed state, to 65.5°C, or cooled in an ice bath, respectively. External color of patties cooked from a thawed state was lighter (greater L*; P \u3c 0.05), redder (greater a*; P \u3c 0.05), and more yellow (greater b*; P \u3c 0.05) than those cooked from frozen. Moreover, L*, a*, and b* values were greater (P \u3c 0.05) for the surface of patties cooked to 65.5 than 73.9°C, whereas L*, a*, and b* values were greater (P \u3c 0.05) externally for patties cooled in an ice bath than those cooled at room temperature. Internally, patties cooked from frozen, cooked to 65.5°C, or cooled in an ice bath were lighter (P \u3c 0.05) than those cooked from a thawed state, cooked to 73.9°C, or cooled at room temperature, respectively. Patties cooked to 65.5°C from a thawed state had the greatest (P \u3c 0.05) internal a* and b* values, whereas frozen patties cooked to 73.9°C had the least red and yellow (P \u3c 0.05) internal color. Moreover, thawed patties cooked and chilled in an ice bath were redder (P \u3c 0.05) internally than other cooking state × cooling method combinations. It was expected that cooking to 65.5°C would result in redder internal cooked color, but persistent redness was also observed when patties were cooked from a thawed, rather than frozen, state and when cooled in an ice bath

Developing Sous Vide/Freezing Systems for Ready-Meal omponents

End of project reportSous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21 days at 0 to 3oC. The recommended thermal process for sous vide products is 90oC for 10min or its time-temperature equivalent. Concerns about the safety of sous vide products, mainly due to the potential for temperature abuse in the chill chain, has prevented the widespread use of this technology. The role of the current project, therefore, was to investigate sous vide cooking followed by freezing, as a safe alternative to sous vide/chilling for 10 ready-meal components i.e. carbohydrates (potatoes, pasta, rice), vegetables (carrots, broccoli) and muscle foods (salmon, cod, chicken, beef and lamb).National Development Plan (NDP

さつまいもの加熱調理直後、冷蔵保存及び再加熱によるレジスタントスターチ量の変化

Resistant starch（RS）escapes digestion until reaching colon and acts like dietary fiber. Recently,many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health. Sweet potatoes（Ipomoea batatas）is very common carbohydrate source in Japanese diet. Japanese people cook and eat sweet potatoes by boiling, steaming, baking or other cooking methods. RS content might vary when sweet potatoes are cooked by different methods, kept in refrigerator after cooking and reheated. Therefore, the purpose of this study was to investigate effects of cooking, cooling and reheating on resistant starch contents of sweet potatoes. Materials & Methods: Potatoes were cooked by three different methods (boiling, steaming or baking) until they reached the same degree of tenderness. The temperature of sweet potatoes was also monitored duringcooking. RS contents of immediate after cooking, freezing 24hour and reheating of sweet potatoes were analyzed. Results & Findings: Among three cooking methods, boiling was the highest RS contents and baking was the lowest. RS contents of all cooking methods were raised after 24hr freezing. However, RS contents of these cooking methods altered differently after reheating sweet potatoes. These results showed that cooking methods might affect RS contents of sweet potatoe

Pemanfaatan Limbah Kulit Jagung (Zea mays) Sebagai Bahan Baku Pulping dan Bleaching dengan Penambahan Natrium Hidroksida (NaOH) dengan Menggunakan Alat Digester (Utilization of Corn Husk (Zea Mays) Waste as Raw Material Pulping and Bleaching with Addition of Sodium Hydroxide (NaOH) by Using a Digester)

Corn is a useful plant that is widespread throughout the country, including Indonesia. This plant is one source of carbohydrate food to the people in Indonesia. One part of this plant in the form of corn husks are often used as animal feed. Corn skin contains cellulose that can be used as an alternative raw material in the manufacture of pulp. The pulping process used in this study is the process of soda, which is releasing corn husk fibers with sodium hydroxide solution by using a digester. This study aims to determine the effect of concentration cookers and cooking temperature on the quality of the pulp produced. The variables used in this study is a 7% concentration cookers, cooking temperature 90°C, cooking time 80 minutes and 11% concentration cookers, 110oC cooking temperature, cooking time 80 minutes. Results pulp is analyzed to obtain moisture and cellulose α levels. The results show the best pulp at 7% concentration cookers, cooking temperature 90°C and cooking time 80 minutes with a water content of 33,00% and cellulose α levels 39,33%. Keywords : Pulp, corn husk, cooking temperature, cooking tim

Sensor data to measure Hawthorne effects in cookstove evaluation.

This data in brief article includes estimated time cooking based on temperature sensor data taken every 30 min from three stone fires and introduced fuel-efficient Envirofit stoves in approximately 168 households in rural Uganda. These households were part of an impact evaluation study spanning about six months to understand the effects of fuel-efficient cookstoves on fuel use and pollution. Daily particulate matter (pollution) and fuelwood use data are also included. This data in brief file only includes the weeks prior to, during, and after an in-person measurement team visited each home. The data is used to analyze whether households change cooking patterns when in-person measurement teams are present versus when only the temperature sensor is in the home

The effect of internal and external roasting temperatures on pork sensory properties, physical measurements and consumer liking : a thesis presented in fulfillment of the requirements for the degree of Master of Technology (Food Technology) at Massey University, Palmerston North, New Zealand

The objectives of this research were twofold. Initially it was to quantify the effects of external (roasting) temperature and meat internal (end-point) temperature on the sensory and physical characteristics of selected cuts of pork. Secondly, to investigate Australian consumer preferences to selected cut and cooking condition combinations, and determine the sensory attributes that are most important for preference formation. A two factor central composite rotatable design with independent variables external temperature (120°C-200°C) and internal temperature (65°C-100°C) was used in this trial. A trained sensory panel evaluated the sensory differences of selected cuts (C-loin chop; F-fillet; LE-leg; LO-loin, SH-shoulder, SC-scotch) of cooked pork. Using response surface analysis the effects of these cooking conditions on pork sensory properties (initial and sustained juiciness, pork flavour, hardness, cohesiveness, chewiness) and physical measurements (evaporation loss (%), drip loss (%), cooking time (min/kg), Instron shear force (N), Hunter colour L*, a*, b*) were studied. Sensory attributes initial juiciness (C, F, SC), sustained juiciness (C, F, LE, SC), pork flavour (C, F), hardness (LE, LO, SH), cohesiveness (LE, LO, SH, SC), and chewiness (LO) showed a significant linear relationship with internal temperature. Except for hardness (C) and pork flavour (C, F) all the other sensory attributes showed no significant linear relationships with external temperature. Relationships were also observed between physical measurements and relevant temperatures depending on the cut used. The second stage of consumer evaluation (degree of liking) of selected pork samples was done in Brisbane, Australia and internal preference mapping was used to correlate the trained panel data with consumer data. The results from preference mapping indicated tenderness (hardness) to be the most important sensory attribute driving consumer liking. This segment of Australian consumers primarily liked tender meat that was also flavourful and juicy. Tenderness of pork is achieved at lower internal temperatures for smaller cuts and at higher internal temperatures for larger cuts. Increasing internal temperature also significantly increases cooking time. Therefore, the recommended internal temperatures for smaller cuts should be within the range 68-70°C and for larger cuts within the range of 80-85°C to optimise the sensory properties in accordance with the liking of this segment of Australian consumers. The recommended external (ET) and internal (IT) temperatures from this research are: Chop Roast- ET 160°C-170°C, IT 68°C-70°C; Fillet Roast- ET 160°C-170°C, IT 68°C-70°C; Leg Roast- ET 180°C-190*C, IT 80°C-85°C; Loin Roast- ET 180°C-190°C, IT 80°C-85°C; Shoulder Roast- ET 180°C-190°C, IT 80°C-85°C; Scotch Roast- ET160°C-170°C, IT 68°C-70°C

The Effects of Low Temperature Cooking on the Deinking of Groundwood

An experiment was designed to lower the temperature of the cooking stage in the deinking of groundwood. The cook chemicals consisted of sodium meta-silicate, sodium carbonate, hydrogen peroxide and surfactants. The pulp was cooked over a temperature of 50°F-130°F. The pulp was washed on a laboratory sidehill screen and brightness pads were made. The object of the experiment was to reduce the cook temperature and use additional surfactant to maintain the brightness. Maximum brightness values were found a 0.1% surfactant and 110°F, and 0.3% surfactant and 90°F. A cost analysis revealed that a system can operate at slightly elevated temperatures and low surfactant level. This type of system is more economically feasible than operating at low temperatures and higher surfactant level. Keywords: Deinking, washing, secondary fiber, newsprin

Optimisation of the thermal processing of mussels : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Bioprocess Engineering at Massey University

Perna canaliculus, more commonly known as the green-lipped mussel, is unique to New Zealand and is the foundation of the mussel farming industry in this country. This project aimed to identify practical ways to improve the thermal processing of mussels to maximise yield. Initial work was carried out to characterise the composition of the mussel tissue. Following this, a method to quantify the cooking losses was developed. This methodology was used to examine the rate and extent of cooking losses in mussel tissue at various temperatures. Further to this it was possible, using differential scanning calorimetry, to examine the kinetics of protein denaturation associated with cooking losses. The cook loss trials over various temperatures showed a definite increase in water loss once a temperature of approximately 65°C was reached. A relationship was developed between the water loss exhibited over a range of temperatures and the rate of protein denaturation. It was found that low temperature, long time cooking results in increased yields. These conditions will reduce the impact of temperature gradients through the mussel. The exact time temperature regime used commercially will be a compromise between moisture losses, microbial destruction, inactivation of rancidity causing enzymes and production restraints. This regime was tested for whole and half shell mussels resulting in up to 4.5% increases in yield

A new engineering method for understanding extrusion cooking process

A new engineering method is proposed to understand extrudate expansion and extrusion operation parameters for starch based food extrusion cooking process through dimensional analysis principle, i.e. Buckingham pi theorem. Three dimensionless groups, i.e. pump efficiency, water content and temperature, are suggested to describe the extrudate expansion. Using the three dimensionless groups, an equation is derived to express the extrudate expansion. The model has been used to correlate the experimental data for whole wheat flour and fish feed extrusion cooking. The average deviations of the correlation are respectively 5.9% and 9% for the whole wheat flour and the fish feed extrusion. An alternative 4-coefficient equation is also suggested from the 3 dimensionless groups. The average deviations of the alternative equation are respectively 5.8% and 2.5% in correlation with the same set of experimental data