ABSTRACTEight treatment combinations for the formulation and heating of fresh ground pork were investigated: four raw fat levels (4, 9, 18, 23) and two internal end point temperatures (71°C and 77°C). In the raw state, ground pork containing 4 or 9 fat contained less cholesterol, more moisture and was judged to be more red than samples containing 18 or 23 fat. Tenderness, juiciness and amount of mouthcoating increased as fat level in the cooked patties increased. Internal end point temperature (71°C or 77°C) did not affect sensory scores of cooked pork patties. Cooked patty cholesterol content (wet weight) did not differ among the four fat levels. High‐fat ground pork retained less cholesterol than low‐fat grou
展开▼
