(5) Prepare final sample. The 2 ounces of ground beef is formed into the
shape of a doughnut.
(a) The sample will have an outer diameter of approximately 3 inches
and a 1-inch diameter hole in the center.
(b) There will be a diagram of the desired sample configuration on the
inside of the Hobart Testing Kit.
The sample should be handled as little as possible.
(d) Sample weight should be rechecked after final preparation.
(6) Process sample. There may be instructions on the Fat Percentage
Indicator listing the procedures for determining fat.
(a) Place sample patty weighing 56.7 grams gently on disc plate; make
sure the sample patty does not plug the holes in the disc, so drippings can drop into the
test tube. No portion of the sample should extend outward beyond the edge of the disc.
(b) Place sample disc on the top of the funnel directly below heating
(c) After placement of sample on funnel, turn heating element knob to
the 15-minute setting.
(d) At the end of 15 minutes, a bell will ring and the results will be read.
(7) Read results. The pointers to indicate fat percentage are adjusted and
fat percentage read to the nearest whole percent. See figure 4-3.
(a) To determine percent of fat, position the hairline pointer of the
measuring device in line with the bottom of the meniscus (concave portion) of the yellow
(b) The bottom pointer of the measuring device must be placed exactly
on the line separating the fat from the cooked juices in the test tube.
Read fat to the nearest whole percent.