title: Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
abstract: Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P < 0.05) patty diameter (98 compared with 93 mm) and increased (P < 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P < 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P < 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P < 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture.
  
  
  CONCLUSIONS
  Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment such as a soup pot or a restaurant steam table. Use of marinades (salt/caramel color or others) in this cooking and holding method provides a nearly endless culinary flavoring opportunity.
authors.affiliation: Nutrition, Dietetics and Food Sciences Dept., Utah State Univ., Logan, UT 84322, USA.
authors.forename: Subash
authors.initials: S
authors.lastname: Shrestha
authors.forename: Daren
authors.initials: D
authors.lastname: Cornforth
authors.forename: Brian A
authors.initials: BA
authors.lastname: Nummer
mesh_terms: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003212:Condiments / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005240:Feasibility Studies; D017144:Focus Groups; D005505:Food Coloring Agents / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005518:Food Preferences; D059022:Food Safety; D006358:Hot Temperature; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D012677:Sensation; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage*; D013649:Taste; D013997:Time Factors; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D005505:Food Coloring Agents; D017673:Sodium Chloride, Dietary; D014867:Water