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

Experimental Search for Pentaquarks

The experimental evidence for pentaquarks, both old an new, is discussed. Constraints due to $K^+N$ scattering data from previous decades is first reviewed, followed by experiments with positive evidence and those with null results. Finally, the problem of the narrow width of the Theta+ pentaquark is discussed, along with theoretical implications.Comment: Review article for Progress in Particle and Nuclear Physics (34 pages

FRS17 and its Impact on UK Universities

FRS 17 Retirement benefits introduces onto the balance sheets of HE Institutions the surplus or deficits in their funded pension schemes, and introduces new elements into the Income and Expenditure account. This paper sets out some of the rationale for FRS17 and demonstrates the impact on University Finances

The Positive and Negative Impacts of Sports on Collegiate Student Athletes

Undergraduate Applie

Moral Hedging and Responding to Reasons

In this paper, I argue that the fetishism objection to moral hedging fails. The objection rests on a reasons-responsiveness account of moral worth, according to which an action has moral worth only if the agent is responsive to moral reasons. However, by adopting a plausible theory of non-ideal moral reasons, one can endorse a reasons-responsiveness account of moral worth while maintaining that moral hedging is sometimes an appropriate response to moral uncertainty. Thus, the theory of moral worth upon which the fetishism objection relies does not, in fact, support that objection

Five a Day

Musings on how we can best provide students with assessment opportunities