抄録
In order to prevent E. coli O 157: H 7 food poisoning, a procedure must be devised to ascertain that the temperature has reached 75°C inside a hamburger steak. In this study, the relationship was established between the internal temperature of a beef hamburger steak and the condition of the meat juice expressed from the inside. In the process of baking in a gas-convection oven at 230°C, the color of the meat juice initially turned from red to brownish yellow. When the lowest internal temperature of the hamburger patty had reached 75°C, the juice became decidedly transparent and, as a sensory test showed, the steak was in a suitably cooked condition.
