ABSTRACT
O157:H7 have been linked to the consumption of beef patties (D’Sa et al., 2000). Consequently, the U.S. Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA) have recommended cooking ground beef products to 71
°
C for home preparation and 68
°
C for 15 sec for food service, respectively (USDA, 1998; FDA, 1997). However, suitable procedures for measuring internal temperature in beef patties are difficult, especially at food service establishments. As a result, patties may be overcooked with undesirable textural and sensory characteristics or undercooked and microbiologically unsafe. Therefore, a fundamental understanding of the heat transfer process is necessary to design equipment and sensors that ensure the desired safety and quality goals during beef patty cooking.
