5 Sculpting George Foreman

2020 ◽  
pp. 85-102
Keyword(s):  
George Foreman

Inactivation of Escherichia coli O157:H7 in Nonintact Beefsteaks of Different Thicknesses Cooked by Pan Broiling, Double Pan Broiling,or Roasting by Using Five Types of Cooking Appliances

2010 ◽  
Vol 73 (3) ◽  
pp. 461-469 ◽  
Author(s):  
CANGLIANG SHEN ◽  
JEREMY M. ADLER ◽  
IFIGENIA GEORNARAS ◽  
KEITH E. BELK ◽  
GARY C. SMITH ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Thermal Inactivation ◽  
Sodium Tripolyphosphate ◽  
Cooking Methods ◽  
Escherichia Coli O157 ◽  
Target Temperature ◽  
Pathogen Inactivation ◽  
Total Water ◽  
E Coli ◽  
George Foreman

This study compared thermal inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses by different cooking methods and appliances. Coarsely ground beef was inoculated with rifampin-resistant E. coli O157:H7 (eight-strain composite, 6 to 7 log CFU/g) and then mixed with sodium chloride (0.45%) plus sodium tripolyphosphate (0.23%); the total water added was 10%. The meat was stuffed into bags (10-cm diameter), semifrozen (−20°C, 6 h), and cut into 1.5-, 2.5-, and 4.0-cm-thick steaks. Samples were then individually vacuum packaged, frozen (−20°C, 42 h), and tempered (4°C, 2.5 h) before cooking. Partially thawed (−2 ± 1°C) steaks were pan broiled (Presto electric skillet and Sanyo grill), double pan broiled (George Foreman grill), or roasted (Oster toaster oven and Magic Chef standard kitchen oven) to a geometric center temperature of 65°C. Extent of pathogen inactivation decreased in order of roasting (2.0 to 4.2 log CFU/g) > pan broiling (1.6 to 2.8 log CFU/g) ≥ double pan broiling (1.1 to 2.3 log CFU/g). Cooking of 4.0-cm-thick steaks required a longer time (19.8 to 65.0 min; variation was due to different cooking appliances), and caused greater reductions in counts (2.3 to 4.2 log CFU/g) than it did in thinner samples (1.1 to 2.9 log CFU/g). The time to reach the target temperature increased in order of George Foreman grill (3.9 to 19.8 min) < Oster toaster oven (11.3 to 45.0 min) < Presto electric skillet (16.3 to 55.0 min) < Sanyo grill (14.3 to 65.0 min) < standard kitchen oven (20.0 to 63.0 min); variation was due to steak thickness. Results indicated that increased steak thickness allowed greater inactivation of E. coli O157:H7, as time to reach the target internal temperature increased. Roasting in a kitchen oven was most effective for pathogen inactivation.

scholarly journals 82 Electrical conductivity and cooking loss of beef loins and ground beef

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 28-28
Author(s):  
C R Richardon ◽  
Sarah Martinez
Keyword(s):  
Electrical Conductivity ◽  
Sampling Rate ◽  
Ground Beef ◽  
Cooking Loss ◽  
State University ◽  
Beef Tenderness ◽  
Copper Electrodes ◽  
San Marcos ◽  
Beef Steaks ◽  
George Foreman

Abstract Electrical conductivity and cooking loss of beef loins and ground beef. S. P. Martinez, C. R. Richardson, T. Jin, and C. S. Mesquita, Texas State University, San Marcos. Appraisal of beef tenderness and overall quality assessment by consumers may be variable. In this study, two sources of beef loins and ground beef were used to determine if electrical conductivity measurements (ECM) are correlated with tenderness and cooking loss. Source 1 (S-1) was Choice grade loins and 80:20 ground beef, and Source 2 (S-2) was Prime grade loins and 80:20 ground beef. Steaks were cooked at 93°C in a smoker without humidity or smoke to an internal temperature of 71°C. Warner-Bratzler shear force values (WBSF) were determined on steaks. Samples of both raw and cooked loins (n = 48), and ground beef (n = 80) were emulsified for ECM. Procedures used for ECM were developed in our lab and consisted of using emulsified samples enclosed in a silicon vessel and concealed in a plastic bowl with a lid and a hole in two sides, for connecting embedded copper electrodes to a digital multimeter. ECM was measured in microsiemens (µS) over 60 s periods with a sampling rate of two per s. Cooking loss was measured after cooking to 71°C in George Foreman grills. The surface area of ground beef patties was determined using the equation SAcylinder=2πr2 + 2πr2h. Data analyses used were Pearson correlations, regression, and paired t-tests. Results show raw loin steaks from S-2 had higher ECM than S-1, 8.45, and 3.12 µS, respectfully (PPP > 0.05). Raw and cooked ECM values were significantly correlated.

“Ali Even Motivates the Dead”: The Pursuit of Sovereignty in Norman Mailer's The Fight

PMLA ◽  
2013 ◽  
Vol 128 (2) ◽  
pp. 322-336
Author(s):  
Michael Collins
Keyword(s):  
Cold War ◽  
Vietnam War ◽  
Norman Mailer ◽  
Private Bank ◽  
Bank Account ◽  
Social Death ◽  
The Holocaust ◽  
The Vietnam War ◽  
George Foreman ◽  
The Cold War

Norman Mailer was haunted by the specter of social death—a specter created for him by living as a Jew between the parentheses created by the Holocaust and the prospect of nuclear Armageddon. As an antidote to social death, Mailer sought its opposite—sovereignty within and beyond his writer's sphere. In the boxer Muhammad Ali, Mailer found an exemplar of the seizure of sovereignty within and beyond a sphere. The Fight chronicles the heavyweight championship battle between Ali and George Foreman in Zaire, a country treated like a private bank account by its dictator, Mobutu Sese Seko. I argue that Mailer regrettably failed to emphasize fully the fact that Zaire was exhibit B (the Vietnam War being the writer's inevitable exhibit A) in the case Mailer passionately made that the Cold War brutalized the American psyche.

scholarly journals 84 Cooking loss of ground beef

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 28-28
Author(s):  
Robin G Coombs ◽  
C R Richardon
Keyword(s):  
Ground Beef ◽  
Quality Attributes ◽  
Grocery Store ◽  
Cooking Loss ◽  
Internal Temperature ◽  
Solid Portion ◽  
George Foreman

Abstract This study was conducted to measure two quality variables of ground beef: cooking loss and shrinkage. Twenty 454g packages of ground chuck from a commercial grocery store 80:20 lean:fat ratio (calculated per label to be 71:29), and 20 packages of ground beef from a specific breed (SB) (calculated per label to be 75:25) were used. Each package was divided into four hand-formed patties weighing 118-120g (n = 80). Prior to grilling, the patties were weighed, circumference measured (cm), and thickness measured (cm). Patties were grilled on a George Foreman Grill to an internal temperature of 73.9° C. Cooking loss (meat drippings) from grilled patties was collected. After reaching the desired internal temperature, individual patties were removed from the grill, weighed, and circumference and thickness measured. Cooking loss was collected in a grease tray and from the grill surface with a spatula. Cooking loss was weighed (g) and contents poured into a glass jar and stored in a freezer for further evaluation. There was no difference (P > 0.05) in cooking loss between the control and SB treatment, 61.40% and 61.34% respectively. A difference (P < 0.05) was found in cooking shrinkage (circumference and thickness). Circumference between fresh and cooked showed a change of 15.48% (control) and 12.88% (SB) (P < 0.05). Patty thickness between fresh and cooked changed by 9.32% (control) and 5.71 % (SB) (P<0.05). Total cooking loss per 454g package did not differ 13.74% (control) and 14.16% (SB). However, when cooking loss was separated in solid and liquid portions, the solid portion was 19.71% (control) and 28.30% (SB) (P < 0.05). These data indicate that quality attributes of ground beef vary between sources with similar lean:fat ratio.

How Does Modularity Affect Green Design?

2010 ◽  
Author(s):  
James Durand ◽  
Cassandra Telenko ◽  
Carolyn Seepersad
Keyword(s):  
Environmental Impact ◽  
Life Cycle Analysis ◽  
Product Performance ◽  
Green Design ◽  
Product Architecture ◽  
Material Efficiency ◽  
Modular Product ◽  
Modular Architectures ◽  
George Foreman ◽  
Selection Of

Product architecture significantly influences environmental impact. Modular architectures aid manufacture and reuse, thereby reducing manufacturing-related impacts and diverting usable waste from landfills. In contrast, modular product architectures may also sacrifice product performance or lead to over-designed products. These side-effects can increase environmental impact. The Black and Decker Firestorm and G5 George Foreman Griddle were studied to uncover and understand the effects of product architecture on energy and material efficiency. Both products incorporate component sharing for fulfilling multiple functions and incur environmental tradeoffs as a result. Experimentation, reverse engineering, and life cycle analysis of these products were used to inspire a number of guidelines for green design of modular product architectures. Difficulties involved the design of interfaces and selection of components for shared modules.

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