Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties

Abstract

Experiments were conducted to determine effects of two targeted fat levels (6, 20%) and two freezing temperatures (-43, -20°C) on sensory, shear, cooking and compositional properties of beef patties. Select grade beef rounds (IMPS 161) were used as the lean source for patties with U.S. Choice plates as the fat source. The 20% fat formulation had increased beef flavor and initial tenderness (-20°C frozen patties only) scores, but had higher instrumental shear values compared to the 6% fat patties. Freezing patties (especially those of 6% fat) at -43°C greatly improved sensory and instrumental tenderness. Faster freezing reduced fat retention of 20% fat patties during cooking. Use of Select grade beef rounds coupled with rapid freezing is suggested for producing acceptable low-fat ground beef patties.

Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties

“…Similar results have been previously reported (Cannel1 et al, 1989;Troutt et al, 1992;Berry, 1992Berry, , 1993. For patties of 20% fat, BG reduced fat retention compared to G, while no differences were detected due to cooking method for 4% fat patties.…”

“…Cooked patty moisture values were higher (P < 0.05) for patties of 4% fat in contrast to those of 20% fat (Table 1). Similar results have been previously noted in patties of 5 to 10% fat when compared to those of 20% fat (Kregel et al, 1986;Hoelscher et al, 1987;Cannel1 et al, 1989;Huffman and Egbert, 1990;Berry, 1992;Troutt et al, 1992a,b;Berry, 1993). G produced higher moisture in cooked patties than BG.…”

“…However;bfher studies have shown no differences in beef flavor with these ranges of fat (Kregel et al, 1986;Brewer et al, 1992;Troutt et al, 1992a,b). While sour was identified as a prevalent nonbeef flavor in the present study, Berry (1992) reported high frequencies of metallic or liver-like flavors in patties of 0 and 4% 0 , rat. CONCLUSIONS COOKING low-fat beef patties to well-done by high temperature grilling or combination broiling and grilling lessened tenderness, juiciness and flavor quality.…”

“…Previously, Berry (1993) found when patties were cooked to have l/3 of the interior color pink and the remainder brown or gray, cooking yields were higher for 6 than for 20% fat patties. Cannel1 et al (1989) found no differences in cooking yield between 5 and 20% fat levels when pan-frying was employed for cooking to either medium rare or well-done.…”

The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder

“…Data were presented as cm 2 as described by Russo et al (1999). Shrinkage measurements Raw and cooked samples were measured for width and length as described by Berry (1993) Color measurements Meat color was measured by Chroma meter (Konica Minolta, model CR 410, Japan) calibrated with a white plate and light trap supplied by the manufacturer. Color was expressed using the CIE L, a, and b color system (CIE, 1976).…”