Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties

ABSTRACT Ground beef patties containing either 4 or 20% fat were cooked by electric grill (G) alone or in combination with overhead broiler unit (BG) to be (visually) either medium or well‐done. Patties with 20% fat had higher beef flavor intensity, juiciness and tenderness scores, lower Instron shear and compression values, and lower cooking yields than 4% fat patties. However, 4% fat patties cooked to medium, had similar sensory ratings to 20% fat patties cooked well‐done. About 20% of patties cooked to medium did not reach recommended internal temperatures and holding times for food safety.