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Evaluating a Ground-Beef Patty Cooking Process Using the General Method of Process Calculation

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The General Method of process evaluation is used to calculate F 160.0°F values for two ground-beef patty frying tests. The F 160.0°F value is then used to compare the adequacy of the two frying processes to control pathogenic microorganisms. The several elements of process design and evaluation are described: (1) designing the microbial control process, (2) performing the General Method of process calculation including construction of the relative kill time graph, (3) selecting the z value, (4) evaluating relative kill time, lethal rates, and F T values, and (5) calculating F 160.0°F values for two ground-beef patty frying tests as examples.


Document Type: Research Article

Affiliations: Department of Food Science and Nutrition, University of Minnesota, 585 Shepherd Labs, 100 Union Street SE, Minneapolis, Minnesota 55455, USA

Publication date: October 1, 1997

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