Application of far infra-red radiation to cooking of meat products

This study evaluated the efficacy of cooking hamburger patties by infra-red sources at lambda(max) of 2.7 mu m (Mid-IR) and at lambda(max) of 4.0 mu m (Far-IR). With the higher energy source, the change in core temperature fo llows closely the change in surface temperature, cooking time was short and was independent of the fat content of the samples. With the lower energy s ource, the rate of core temperature rise was dependant on the fat content o f the samples and target core temperature was achieved more quickly as the fat content of the samples increased. At about 50% fat content, the cooking time for either source was the same. With the far infra-red radiation sour ce target core temperature was achieved at a lower surface temperature, wit h less surface drying and charring. The gas consumption when using the long er wavelength infra-red source was reduced by 55% over that for the shorter wavelength, higher energy source. (C) 1999 Elsevier Science Ltd. All right s reserved.