MATERIAL3 & METHODS'Iwo experiments were conducted to determine the effects of targeted fat level (0,4, 8, 12, 16,20%) on sensory, shear, cooking and chemical properties of ground beef patties. Frozen patties from all fat levels were cooked to achieve similar cooking yields. As fat levels decreased, tenderness, juiciness and flavor ratings decreased and shear force increased, with more pronounced differences at lower fat levels. Patties processed with 0% fat were rated lower in juiciness and flavor compared to all other fat levels. These studies suggested that alterations in processing and cooking would probably be necessary to achieve acceptance of extremely low-fat beef patties. Formulation of patties

Ground beef patties containing either 4 or 20% fat were cooked by electric grill (G) alone or in combination with overhead broiler unit (BG) to be (visually) either medium or well-done. Patties with 20% fat had higher beef flavor intensity, juiciness and tenderness scores, lower Instron shear and compression values, and lower cooking yields than 4% fat patties., However, 4% fat patties cooked to medium, had similar sensory ratings to 20% fat patties cooked well-done. About 20% of patties cooked to medium did not reach recommended internal temperatures and holding times for food safety.

As marbling increasedfrom "practically devoid" to ' 'moderately abundant", loin steaks were more palatable (P < 0.05) about 213 of the time, round steaks were more palatable (P< 0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (2 6.00) panel ratings and to have low (53.63 kg) shear values. However, increases in marbling from 'Slight '' to "moderately abundant" (A maturity) and from "small" to "moderately abundant" (A+ B maturity) had little or no effect on percentage incidence of loin or round steaks with panel ratings 5 2.99 or 24.00, or with shear values 2 6.35 kg or 54.99 kg. Differences in marbling explained about 33 % (loin) and 7% (top round) of the variation in overall palatability ratings in A , B , C, and A + B maturity carcasses.

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Effects of fat level (14, 19, 24%) and cooking method (electric broiling, charbroiling, conventional oven roasting, convection oven roasting, electric grill frying, microwave cooking) were evaluated with ground beef patties using descriptive attribute and texture profile panels. Higher tenderness and juiciness values were associated with higher fat levels in the patties. Texture profile evaluation indicated the higher tenderness associated with higher fat levels and conventional oven roasting to be due to less hardness, density and cohesiveness during initial biting of the sample. Microwave cooking produced low sensory panel ratings regardless of fat level, while patties cooked by frying had the highest ground beef flavor intensity scores. Major textural properties of cohesiveness, hardness and density were influenced by fat level in a similar manner for all cooking methods.

Ground beef patties were prepared from varying fat sources to final raw fat contents of 16, 20, 24, and 28%. Trained sensory panelists evaluated each treatment for differences in tenderness, juiciness, connective tissue amount, mouth coating effect, and ground beef flavor intensity. Other patty characteristics examined included raw and cooked fat and moisture, cooking losses, Instron shear force, and total and percentage of soluble collagen. Generally, increasing fat levels in formulations resulted in higher tenderness and juiciness scores and ratings indicative of lower connective tissue amount. Neither collagen content nor total cooking loss was significantly affected by fat level. Sensory ratings and cooking properties were not significantly affected by fat source.

Effects of modified pregelatinized potato starch (MPPS) in 5 and 20% fat ground beef patties were evaluated. In formulas containing starch, MPPS comprised 3.0% and added water 5.0% of the raw mixture. Use of 20% rather than 5% fat in the ground beef improved sensory tenderness measured early in chewing, while lowering many Instron measurements. The 20% fat patties had more intense beef flavor. MPPS increased tenderness, but reduced juiciness and beef flavor. The addition (1% of formulation) of concentrated butter flavor to ground beef with MPPS produced beef flavor equivalent to all‐beef patties. The use of MPPS increased cooking yields and moisture content following cooking and reduced fat retention of 20% patties. MPPS increased heating rate while retaining substantial moisture during cooking. Inclusion of MPPS in beef patty formulations offers improvements in tenderness and cooking yield, while reducing fat retention during cooking.

Prime carcasses produced loin and round steaks that were more palatable (P < 0.05) than were those from carcasses of Choice through Canner (7grades) in 85.7% of comparisons and from carcasses of Choice through Standard (3 grades) in 69.0% of comparison; comparable percentages were 71.4% (6 grades) and 42.9% (2 grades) for Choice and 74.3 96 (5 grades) and 35.7% (I grade) for Good. Among Prime through Standard carcasses, grade predicted flavor, tenderness and overall palatability of loin steaks with 30 to 38% accuracy, but could explain no more than 8% of the variation in panel ratingshhear force values of round steaks.