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
- Shape 120 grams of ground beef into a round patty 1.0 cm. thick. (This
is a rather thin patty.)
- Cover part of a broiler pan with aluminum foil and poke holes in the foil
to let the fat drip through.
- 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.
- 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)
|
- Weigh the cooked patty immediately after cooking, place on a plate and
cut in half.
- Calculate yield percent as follows:
(cooked weight/starting weight) x 100
- Report yield and observe color and firmness. Tasting is not necessary
and not advisable for the medium-done patties.
B. Treatments
- Regular ground beef
- Low fat ground beef
| Regular - Medium |
Regular - Well Done |
Low fat - Medium |
Low fat - Well Done |
Yield Percent:
 |
Yield Percent:
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Yield Percent:
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Yield Percent:
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Color:
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Color:
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Color:
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Color:
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II. Evaluation of wild rice addition to regular ground beef
A. Procedure
- 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.
- 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.
- 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.
- Record for each patty: weight of cooked patty, weight of drippings, and
% of yield.
B. Treatments
- Ground beef
- 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:
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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
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