ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Ground beef patties were prepared, by infrared broiling in a conveyorized broiler and compared with those cooked on a conventional gas broiler. Results showed that with the high temperatures and short cooking times possible with the infrared broiler, more servings per hour could be produced by this new method of preparation than with the standard gas broiler. Also, no significant difference in the percent shrinkage of the patties was found when the two methods of broiling were compared. Both of these conclusions were supported regardless of the degree of doneness. Finally, the only significant difference in sensory evaluation of the five attributes was found in appearance, where gas broiled patties were rated higher than the infrared broiled samples (p 〉 0.05).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13777.x
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