. 2017 Dec 26;7(1):1. doi: 10.3390/foods7010001

Table 2.

Cooking losses, pH, water activity, and moisture and fat contents of non-intact course ground veal patties before and after cooking to various internal end-point temperatures.

Veal	Before Cooking	After Heating to (°C)
Veal	Before Cooking	55	62.5	71.1	76
Cooking losses (%)	-	19.00 ± 3.56 ^a	20.75 ± 5.50 ^a	28.25 ± 0.96 ^b	29.00 ± 0.82 ^b
pH	5.53 ± 0.01 ^a	5.78 ± 0.02 ^b	5.74 ± 0.08 ^b	5.73 ± 0.08 ^b	5.74 ± 0.08 ^b
Aw	0.991 ± 0.005 ^a	0.989 ± 0.003 ^a	0.988 ± 0.002 ^a	0.987 ± 0.002 ^a	0.988 ± 0.001 ^a
Moisture (%)	76.02 ± 0.36 ^a	71.19 ± 0.51 ^b	69.57 ± 2.01 ^bc	67.95 ± 0.49 ^cd	67.07 ± 0.89 ^d
Fat (%)	2.19 ± 0.25 ^a	2.79 ± 0.54 ^a	3.00 ± 0.44 ^a	3.02 ± 0.46 ^a	2.92 ± 0.17 ^a

Mean values with a different letter within a row are significantly different (p < 0.05), Aw: water activity.