Effects of Fat Level and Source on the Chemical, Sensory and Cooking Properties of Ground Beef Patties

Abstract

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.

Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition

“…This is in agreement with earlier studies that found different fat levels play an important role in juiciness and acceptability (Cross, Berry, & Wells, 1980;Savell et al, 1989), which may have been the reason why Tudanca veal tended to show improved sensory scores (Table 2). …”

Consumer preference of ground beef patties with varying percentages of finely textured beef

“…Furthermore, a study conducted by Cross et al (1980) showed that patties with 16% fat were significantly tougher than patties containing 24-28% fat. With the inclusion of LFTB a taste panel concluded that the only difference was an increase in rancidity (Riëtte et al, 1997).…”

Effects of Replacing Tallow with Canola, Olive, Corn, and Sunflower Oils on the Quality Properties of Hamburger Patties

“…In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils. (Miller et al, 1987), 지방이 붙어 있는 trimming육을 사용하여 제조되나 (Cross et al, 1980), 패티 의 성분 중 순수한 정육부분을 제외하고는 지방이 가장 많은 부분을 차지하며, 중요한 풍미 증진 성분이기 때문 …”