Cholesterol Content , Calories and Production Costs of Low Fat Ground Beef Manufactured with the Addition of Cooked Old Rice

취반 재고미를 첨가하여 제조한 저지방 분쇄우육의 Cholesterol 함량 및 열량과 생산원가

  • Whang, Key (Department of Food Science and Technology, Keimyung University) ;
  • Kim, Hyuk-Il (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Sam-Bin (Department of Food Science and Technology, Keimyung University)
  • 황기 (계명대학교 식품가공학과) ;
  • 김혁일 (계명대학교 식품가공학과) ;
  • 이삼빈 (계명대학교 식품가공학과)
  • Published : 1996.08.30

Abstract

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked old rice and a control ground beef containing 30% fat were prepared and their cholesterol contents, calories and production costs were investigated to find out the appropriateness of addition of cooked old rice. There were no differences in pHs with the variations in fat content and the content of cooked old rice. As the amount of added cooked old rice increased from 5 to 20%, cook yield of ground beef also increased. When the fat content of beef was reduced from 30 to 10%, the cholesterol content of beef was not reduced but with the fat content fixed to 10% and the content of added cooked old rice increased from 5 to 20%, the cholesterol content of ground beef decreased. Calories of ground beef were reduced by approximately 50% with the reduction of fat content from 30 to 10% and production costs decreased with the increase in the content of added cooked old rice.

Keywords

low fat ground beef;cook yield;cholesterol content;calories;production costs