5 replies to this topic

[Ragga]

Hi All,

 

Seeking knowledge, leads, experience. We are a manufacturer of burger patties. We only produce raw patties for customers to cook up in their restaurant via a broiler. 

 

We've had some product returned on the basis that the product was puffing up (air pocket in the center) during cook up. 

 

We are trying to determine what the cause was for this issue. Our initial thoughts were potential temperature abuse, excessive pressure on forming, perforation depth possibly not being deep enough. We are investigating these possible concerns. I was trying to find some scientific literature about this but have not been able to. Just stuff from home cooks in forums.

 

Has anyone come across this before or possibly have any literature to refer me too?

 

Thanks

[Loshantha]

hi there,

 

this could be due to the patties not being compressed enough through the compacting process.

[Ragga]

Thanks Loshantha,

 

Is this something you have experienced? Can you explain the science behind it by any chance?

[Dharmadi Sadeli Putra]

Dear Ragga,

Maybe it caused by high fat content and other non meat ingredients as fillers/extender.

Rgds,

Avila

[Loshantha]

Hi there,

 

Compacting meat (meat only) reduces the air pockets and therefore reduces the height the patty will rise during the cooking process.

If you have other components in the patty such as vegetables or thickening agents.. this may cause the patty to rise as well.

My input taking into account that any heating.. air or liquid will cause expansion.

[Ragga]

Thanks for the feedback guys, the product is 100% beef. I've looked at records and can't find any indication of pressure variation away from what we've been doing with previous production that has had no issues.