Table 6. Heating profiles for food products at the consumers’ home.
Profile | Fraction of portions | Preparation parameters for a selected style | |||||||
---|---|---|---|---|---|---|---|---|---|
No. | Description | raw | rare | medium | done | divided-done | style | core Tend (°C) | the (min) |
1 | Minced meat | 0 | 0 | 0.023 | 0.543 | 0.434 | done | 71.5 | 20a |
2 | Hamburger | 0 | 0.025 | 0.111 | 0.864 | 0 | medium | 61.5 | 5 |
3 | Beefsteak | 0 | 0.117 | 0.738 | 0.145 | 0 | medium | 61.5 | 5 |
4 | Steak tartare | 0.095 | 0 | 0.514 | 0.390 | 0 | medium | 61.5 | 5 |
5 | Pan fried sausage | 0 | 0 | 0.139 | 0.861 | 0 | done | 71.5 | 20 |
6 | Beef/veal/ lamb large | 0 | 0.10 | 0.65 | 0.25 | 0 | medium | 61.5 | 25 |
7 | Beef/veal/ lamb cut | 0 | 0 | 0.25 | 0.75 | 0 | medium | 61.5 | 5 |
8 | Pork large | 0 | 0 | 0.75 | 0.25 | 0 | medium | 61.5 | 25 |
9 | Pork cut | 0 | 0 | 0 | 1.00 | 0 | done | 71.5 | 10 |
10 | Chicken | 0 | 0 | 0 | 1.00 | 0 | done | 71.5 | 15 |
11 | Meat strips | 0 | 0 | 0 | 1.00 | 0 | done | 90 | 7 |
12 | RTE meat | 1.00 | 0 | 0 | 0 | 0 | raw | 18 | 0 |
13 | Unspecified | 0 | 0 | 0 | 1.00 | 0 | done | 71.5 | 15 |
14 | Reheated sausage | 0 | 0 | 0 | 1.00 | 0 | done | 80 | 8 |
15 | Minced meat preparation | 0 | 0 | 0.04 | 0.96 | 0 | medium | 61.5 | 5 |
16 | Braised meat | 0 | 0 | 0 | 1.00 | 0 | done | 90 | 120 |
For explanation see 2.2.7.
a: 6 min for divided minced meat. RTE = ready to eat.