Internal Temperature of a Ground Beef patty during Cooking

DOI

Bibliographic Information

Other Title
  • ハンバーグステーキ焼成時の内部温度
  • (Rerated to Escherichia. coli O 157: H7 Food Poisoning) Part5. Using a Frying pan
  • (腸管出血性大腸菌O157に関連して)(第5報)フライパン使用時の場合

Abstract

In our continuing study on cooking ground beef patties to prevent food poisoning caused by E. coli O157: H7, we investigated the effect on internal temperature of using a lid on the frying pan. We used a fluorine resin-treated frying pan provided with a lid and heated on a gas ring. The effect of using the frying pan lid or not, on the time to reach 75°C, the remaining heat, the ability to maintain 75°C, the air temperature within the frying pan, the heating surface temperature in the pan, the surface temperature of the patty, and the final color of the patty were each evaluated. In order to fulfill the hygiene requirements of heating the patty at 75°C for 1 minute or more, it is necessary to put a lid on the pan, the longer the lid is applied while heating, the more effective it is.

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Keywords

Details 詳細情報について

  • CRID
    1390001204739723520
  • NII Article ID
    130004401146
  • DOI
    10.11402/cookeryscience1995.37.4_366
  • ISSN
    13411535
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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