title: Comparison of sensory properties of hamburgers cooked by conventional and carcinogen reducing `safe grill' equipment.
abstract: Hamburger patties (80g) were cooked on a commercially available control charcoal grill (Sunbeam Model 20701) and `Safe Grill' (US Patent 5331, 886 dated 26 July 1994) to center temperatures of 72 and 82°C at low, medium and high fuel levels. Twelve trained panelists evaluated 19 flavor and texture attributes of the grilled patties. The trained panel found significant differences (p⩽0.05) between the grill treatments for the following attributes: beefy/meaty flavor, char/grilled flavor, tenderness, moistness, oily mouth coating, chewiness and residual particles. Patties cooked on the `Safe Grill' were higher in moistness and oily mouth coating. Patties cooked using the patented `Safe Grill' method for reducing carcinogens in grilled meat products were more (p⩽0.10) acceptable to consumers than patties cooked with the same fuel level on the control grill.
authors: The Food Science & Technology Department, The Ohio State University, 122 Vivian Hall, 2121 Fyffe Road, Columbus, OH 43210, USA.
authors: N
authors: N
authors: Sundararajan
authors: M
authors: M
authors: Ndife
authors: R
authors: R
authors: Basel
authors: S
authors: S
authors: Green