The Relationship between Fat Level and Quality Properties of Ground Pork Patties Cooked by Microwave Energy

This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%)
and the quality of ground pork patties cooked to reach an internal temperature of 75oC in a microwave oven. The relationship
between fat level and cooking rate of pork patties cooked by microwave energy was highly significant (R2=0.72), and
had a low determination coefficient (R2=0.55). The relationship between fat level and total cooking loss of pork patties
cooked by microwave energy was also very significant, with a high correlation coefficient of R2=0.89. The correlation coefficient
between fat level and cooking drip loss of patties cooked by microwave energy was 0.92, which was highly significant.
Although the correlation coefficient between fat level and evaporation loss had a negative value (R2=-0.63), there was
a highly significant relationship between fat level and shear force of pork patties cooked by microwave energy