This document compares three beef patty products: ground beef at 27% fat, ground beef at 10% fat, and a frozen cooked beef patty. It describes measuring and cooking 1/4 lb of each product and recording observations. The 27% fat patty produced a lot of grease and melted fat during cooking and lost over an inch of diameter. The 10% fat patty produced little melted fat and lost less than 1/4 inch of diameter. The frozen patty required no cooking but was very dry and tough after heating. Overall, the 27% fat patty was moist but greasy, the 10% fat patty was slightly drier but flavorful, and the frozen patty was dry and che

1. KHP 3310
Introduction to Food Science

2. Corwin Driskill

3. Comparison of
Beef Patty
products
¼ lb ground beef at
27% fat
¼ lb ground beef at
10% fat
And
¼ lb frozen cooked
beef patty

4. Measure out ¼ lb of 27% fat
ground beef

5. 27% ground beef
Pat out the beef
into a patty and
measure the
diameter before
cooking

6. Cook until the thickest part of the
patty is 160-167 degrees

7. Beef Patty at 27%
fat
During and after
cooking there was a
lot of melted fat
spattering and a lot of
grease left in the pan

8. Beef Patty at 27% fat
Measured about 3 ½ inches
Before cooking
Measured about 2 ½ inches
After cooking

9. Measure out ¼ lb of 10% fat
ground beef

10. 10% ground beef
Pat out the beef
into a patty and
measure the
diameter before
cooking

11. Cook until the thickest part of the patty is
160-167 degrees
notice how little melted fat there is with the 10% fat

12. Beef Patty at 10% fat
Measured 4 inches before
cooking
Measured 3 ¾ inches after
cooking

13. The ¼ lb Frozen Patty has been
already measured out

14. Measure before heating

15. ¼ lb Frozen
Patty
Make sure it gets to
an internal
temperature of
between 160-167
degrees
Notice no melted
fat at all

16. Measuring before and after cooking
not much of a difference only about ¼ of and inch

17. All Patties cooked
and tasted
27% fat patty was the most
moist but also greasy and
took the longest to cook
10% fat patty was a little
dryer but still had good
savory flavor and took
about 12 minutes to cook
The frozen patty took the
shortest time to cook but
was very dry and tough and
chewy