ハンバーグステーキ焼成時の内部温度(腸管出血性大腸菌O 157に関連して)

DOI

書誌事項

タイトル別名
  • Internal Temperature of Beef Hamburger Steak during Cooking in an Oven (Related to E. coli O 157: H 7 Food Poisoning)
  • Part 3. Endpoint Temperature and Condition o f E xpressed Juice from Beef Hamburger Steak
  • (第3報)牛肉ハンバーグステーキの肉汁の状態から見た焼き終わりの判定

抄録

In order to prevent E. coli O 157: H 7 food poisoning, a procedure must be devised to ascertain that the temperature has reached 75°C inside a hamburger steak. In this study, the relationship was established between the internal temperature of a beef hamburger steak and the condition of the meat juice expressed from the inside. In the process of baking in a gas-convection oven at 230°C, the color of the meat juice initially turned from red to brownish yellow. When the lowest internal temperature of the hamburger patty had reached 75°C, the juice became decidedly transparent and, as a sensory test showed, the steak was in a suitably cooked condition.

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390282679716387456
  • NII論文ID
    130004132407
  • DOI
    10.11402/cookeryscience1995.32.4_288
  • ISSN
    13411535
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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