Berry B W, Leddy K
J Am Diet Assoc. 1984 Jun;84(6):654-8.
Patties from ground round, ground chuck , and regular ground beef containing 14%, 19%, and 24% fat, respectively, were cooked by six different methods and analyzed for compositional differences. Cooking methods were electric broiling , charbroiling , roasting, convection heating, frying, and microwave heating. Percent yield, fat, and moisture of cooked patties were significantly affected (p less than .05) by the interaction of fat level and cooking method. Except for patties cooked by broiling or convection heating, patty yields decreased with increasing fat levels. Leaner formulations of ground beef increased in fat percentage with cooking, while patties processed to contain more fat initially decreased in fat percentage following cooking. Microwave cooking always produced patties containing the least fat and caloric content in comparison with other methods. Increasing levels of fat in the raw patty formulation did not appear to affect substantially the total caloric value of the patties following cooking. Cooked patties processed to have 14% fat contained slightly more water and less fat than patties having 24% fat. At current retail prices, cooked patties made to have 14% fat cost +0.20 more per patty than patties produced to contain 24% fat, regardless of the method of cooking.
分别含有14%、19%和24%脂肪的精瘦牛肉馅、牛肩肉馅和普通牛肉馅肉饼，采用六种不同方法烹制，并分析其成分差异。烹饪方法包括电烤、炭烤、烘焙、对流加热、油炸和微波加热。脂肪含量水平与烹饪方法的相互作用对烹制肉饼的产率、脂肪和水分含量有显著影响（p小于0.05）。除了通过电烤或对流加热烹制的肉饼外，肉饼产率随脂肪含量增加而降低。瘦肉含量较高的牛肉馅肉饼在烹饪后脂肪百分比增加，而初始脂肪含量较高的肉饼在烹饪后脂肪百分比降低。与其他方法相比，微波烹饪始终能产生脂肪和热量含量最少的肉饼。生肉饼配方中脂肪含量的增加似乎并未对烹制后肉饼的总热量值产生实质性影响。脂肪含量为14%的烹制肉饼比脂肪含量为24%的肉饼含水量略高、脂肪含量略低。按当前零售价计算，无论采用何种烹饪方法，脂肪含量为14%的烹制肉饼比脂肪含量为24%的肉饼每个成本高0.20美元。
