Author
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Berry, Bradford |
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BIGNER-GEORGE, MARNIE - 1265-70-00 |
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Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 3/16/2001 Publication Date: N/A Citation: N/A Interpretive Summary: Since 1998 USDA has advised consumers to use a rapid response meat thermometer and cook beef patties to 71 deg C (160 deg F). There is strong evidence to suggest that both ownership and use of meat thermometers by consumers are low. Thus, in all probability, consumers are still using visual appearance of color (although proven to be inaccurate in assessing food safety) to cook beef patties. There is also the possibility that when consumers do use thermometers, that the high volume demand for cooked hamburgers is so great (picnics, bar-be-ques), that thermometers are not used correctly or cooking is terminated at temperatures less than 71 deg C (160 deg F). This study examined changes in beef patty temperatures for 3 min immediately following cooking patties to either 66.1 (151 deg F) or 68.3 deg C (155 deg F). USDA permits the use of these lower temperatures in meat processing plants to produce fully cooked patties as long as certain time requirements are met (41 seconds for 66.1 deg C; 16 sec for 68.3 deg C). Thin sections of patties had higher temperatures than thick sections after cooking, but were more variable in temperature than thick sections. Thin sections of patties also lost heat sooner following cooking than thick sections. Patties processed to be heavier (5 oz, ~1-inch thick) maintained heat longer than lighter weight (3 oz, <1/2-inch thick) patties. Some patties failed to either reach 71.1 deg C or maintain 66.1 or 68.3 deg C for the required times and thus, represent a food safety risk. To maximize food safety in cooking beef patties, consumers should: (1) use a rapid response meat thermometer or temperature indicator, (2) cook patties to 71 deg C, (3) make thick rather than thin patties, and (4) hold the patties several minutes following cooking before consumption. Technical Abstract: Beef patties (86, 143 g) formed from high fat (20-29 percent) and low fat (6-10 percent) ground beef obtained in eight different selections/fat content were cooked by either a gas grill or an electric griddle. Patties were cooked to either 66.1 or 68.3 deg C as determined in the thickest section and internal temperatures were recorded post-cooking at 1 sec intervals for 180 sec. Time-temperature curves (post-cooking) were evaluated for compliance with regulatory requirements for classifying patties as fully cooked. For patties cooked to 66. 1 deg C, maximum highest temperature in the thickest patty section often did not reach 71.1 deg C (recommended for cooking of beef patties by consumers). While thin sections of patties had higher temperatures than thick sections at the termination of cooking, temperature variability was greater and declines in temperature occurred sooner in thin patty sections. Failure to meet fully cooked, time temperature requirements were greater in thin than thick patty sections. Thicker (143 g) patties possessed longer post-cooking times before declining in temperature than thinner (86 g) patties. While many beef patties cooked in this study achieved regulatory time requirements for maintaining 66.1 or 68.3 deg C (as well as attaining 71.1 deg C), some patties did not meet the requirements. Because of the considerable temperature variability that can exist within patties at the conclusion of cooking, use of endpoint temperatures < 71.1 deg C is not recommended for consumers. Consumers should allow several min of holding following cooking to maximize post-cooking temperature increases. Further research is required to establish cooking procedures necessary to improve temperature uniformity and eliminate "cold spots" during cooking of beef patties. |
