This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture ...

Glycerine (glycerol) is a polyol consisting of three carbon atoms bonded to hydroxyl groups. It by-product the transesterification triglycerides, such as animal fats, vegetable oils, or used cooking oils during biodiesel production process. Crude glycerine subject purification processes resulting in distilled containing at least 99.5% glycerol. Currently, produced high-quality food, pharmaceuti...

Top loin steaks with a United States Department of Agriculture (USDA) grade of Select were cut 1.3cm, 2.5cm, or 3.8cm thick and cooked on a skillet at 177°C, 204°C, or 232°C. Aroma compounds described as fatty, tallow, and oily are highly related to the identity of beef flavor. These compounds are produced in the highest quantity when steaks are cooked either at low temperatures (177°C) or for ...

Gelled emulsions based on chia and hemp oils were used as partial (25% 50%) fat replacer in beef burgers. The effect of formulation, frozen storage during 60 days cooking process was assessed lipid profile, oxidation susceptibility technological attributes (cooking properties). Reformulated burgers showed better nutritional quality (in reference to dietary fats) than control, mainly due the inc...