Influence of Cookery Method on Frozen Ground Beef Patties

Author(s): Savannah L Douglas, Gabriela M Bernardez-Morales, Brooks W Nichols, Aeriel D Belk, Jase J Ball, and Jason T Sawyer

Ground beef patties commonly known as hamburgers are a popular food item throughout the United States among meat consumers. Technologies for measuring changes in cooked and fresh characteristics of ground beef patties have improved, and the need for evaluating cooked meat patty characteristics are necessary. In the current study, ground beef patties were cooked from frozen using a griddle (GRID), convection oven (OVEN), or clam shell (GARL) to 71.1 °C. Cooked patties were evaluated for cook loss, cooking time, and objective tenderness (Allo-Kramer Shear Force). Patties cooked using the direct heat method GRID had the longest cooking time (p < 0.0001) compared to OVEN (p < 0.0001) and GARL (p < 0.0001) to reach 71.1 °C and the greatest percentage of cook loss versus OVEN (p < 0.0001) and GARL (p = 0.0223). In addition, patties cooked using the GRID required more Allo-Kramer shear force (p < 0.0001) and thus less objective tenderness compared to either OVEN (p < 0.0001) or GARL (p = 0.0988). Current results suggest that if frozen patties are cooked using various cookery methods, then the cooked characteristics are altered.

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