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FScN 3102: Meat Cooking Yields University of Minnesota

Meat Cooking Yields

FScN 3102 Introduction to Food Science

Fall 1996

Purpose:

To determine factors that affect the yield and composition of meat after cooking. To accomplish this ground beef will be heated to different levels of doneness and wild rice will be added to ground beef prior to heating.

I. Ground Beef Fat Level And Doneness

A. Procedure

  1. Shape 120 grams of ground beef into a round patty 1.0 cm. thick. (This is a rather thin patty.)
  2. Cover part of a broiler pan with aluminum foil and poke holes in the foil to let the fat drip through.
  3. Turn on the broiler in the oven and place the broiler pan in the oven so the top of the meat is about 9 cm. from the coil. (This will probably be the second rack slot down.) Leave the door of the oven part way open.
  4. Cook the patty until either medium or well-done.
    Medium-done - broil until the center of the patty is a pinkish-brown color (about 10 min. - 5 min. on each side.)
    Well-done - broil until the center of the patty has no evidence of pink (about 16 min. - 8 min. on each side)
  5. Weigh the cooked patty immediately after cooking, place on a plate and cut in half.
  6. Calculate yield percent as follows: (cooked weight/starting weight) x 100
  7. Report yield and observe color and firmness. Tasting is not necessary and not advisable for the medium-done patties.

B. Treatments

  1. Regular ground beef
  2. Low fat ground beef

Regular - Medium Regular - Well Done Low fat - Medium Low fat - Well Done
Yield Percent:
 Yield Percent:
 Yield Percent:
 Yield Percent:
Color:
 Color:
 Color:
 Color:

II. Evaluation of wild rice addition to regular ground beef

A. Procedure

  1. Make a round 120 gram patty about 1.5 cm. in thickness.Weigh a piece of heavy-duty aluminum foil large enough for the patty and with enough foil left around the edges to fold up to make a pan for the patty. The edges of the pan should not be higher than the patty; preferably, a little lower than the patty.
  2. Put the patties (in the foil pans) on a baking sheet. Insert a thermometer into the patty from the side so the end is in the center of the patty.
  3. Bake the patties at 325°F to an internal temperature of 80°C (176°F). When patty is done lisft with tongs and let drip 20 seconds before weighing.
  4. Record for each patty: weight of cooked patty, weight of drippings, and % of yield.

B. Treatments

  1. Ground beef
  2. 1 part (30 g) cooked wild rice to 3 parts (90 g) beef

Ground Beef Ground Beef + Wild Rice
Weight of Cooked Patty:

Your Group:

Class:

 Weight of Cooked Patty:

Your Group:

Class:
Weight of Drippings:

Your Group:

Class:

 Weight of Drippings:

Your Group:

Class:
% of Yield:

Your Group:

Class:

 % of Yield:

Your Group:

Class:
Tenderness:
 Tenderness:

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The University of Minnesota is an equal opportunity educator and employer.

© 1996 by the Regents of the University of Minnesota.
The Department of Food Science and Nutrition.
All Rights Reserved.

URL - http://www.agricola.umn.edu/FScN3102/meatcook.html
vicke002@maroon.tc.umn.edu
Last Modified - 8/7/96