Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties

Abstract

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.

Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens

“…Nikmaram et al (2011) reported that the increase in shear force value and compression force in microwave meat cooking compared with other methods (roasting and braising) could be caused by less denaturation of connective tissue proteins and actin due to a short treatment time in microwave heating, and also collagen solubilization was less in microwave. Our findings agreed with others who found that conventional oven produced lower shear force and Newton values of beef meats than microwave (Berry and Leddy 1984). El-Shimi (1992) reported that the forces required to penetrate the meat were slightly higher in microwave-cooked than in conventionally cooked samples.…”

“…Our results agreed with other researchers. Berry and Leddy (1984) reported microwave cooking produced low sensory panel ratings of beef meats compared with other cooking methods. The laboratory panelists in the report of Barbeau and Schnepf (1989) rated the chicken cooked in microwave ovens less tender and juicy than the chicken cooked in a conventional oven.…”

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties

“…The 90/10 ground beef had the highest shear value, which was 28% higher than that of 73/27 CAB ground beef. A trend of decreasing fat percentage and increasing shear force values has been well documented by many authors using ground beef spanning a wider range than that of the current study (Berry and Leddy, 1984;Troutt et al, 1992a,b;Desmond et al, 1998). Ground beef shear force values have also been reported to be correlated (r = −0.22 to −0.72) to trained sensory panel tenderness values (Troutt et al, 1992b;Desmond et al, 1998;Highfill, 2012;McHenry, 2013).…”

Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties

“…Cooking methods are largely responsible for many aspects of the final quality of meat products, and the selection of an appropriate heating method for cooking can affect not only quality but also production cost (Barbut and Mittal, 1990). Berry and Leddy (1984), El-Shimi (1992), and Serrano et al The consumer in Europe and America take in processing meat products rather than preferring meat itself and eat to cold state with bread or salad. But Korean consumers mainly eat by griddling and boiling bacons of various pork parts, and by warming or reheating precooked meat products.…”