Impact of Food Service Cooking on the Yield and Fat Content of Commercial Ground Meats and a Plant-Based Meat Substitute

Date

2025-06-19

Author

Acevedo-Estupinan, Maria Victoria
Bayram, İpek
Alamed, Jean
Cantele, Carolina
Patil, Vinatee
Ebrahimi, Peyman
Ong, Alexander
Toong, Ken
Mckillop, Kyle A.
Fukagawa, Naomi K.
Decker, Eric A.

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Collecting data on cooking yields of different food products is critical for accurately calculating food composition and nutritional changes after food processing. Ground meat is a good example of a food product that will undergo significant yield changes during cooking. This manuscript investigates yield changes as well as changes in fat and moisture content of ground beef, pork, chicken, turkey, and a plant-based meat product cooked in a food service facility. The findings demonstrated a strong relationship between the initial fat content of the meat and yield, with higher fat content resulting in decreased yield. It was also observed that in meats with lower fat content, moisture loss had a bigger impact on yield than fat loss. The findings of this study will help in the calculation of nutritional content of cooked meat and may help in the use of future technologies such as artificial intelligence to estimate the nutritional content of meats.

URI

https://hdl.handle.net/11511/115268

Collections

Department of Food Engineering, Article