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

Berry, B. W.

doi:10.1111/j.1365-2621.1994.tb06885.x

Cited by 74 publications

(96 citation statements)

References 13 publications

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“…Troutt et al (1992a) and Troutt et al (1992b) demonstrated that lower fat formulations had increased hardness values using a texture profile analysis method similar to that in the current study. Fat level has been reported to affect other textural values, with increased fat level resulting in lower cohesiveness, gumminess, and chewiness values, with little impact on springiness, as fat increased from 4 to 20% (Berry, 1994). These trends for textural properties and increased fat level were demonstrated in the current study as well with samples formulated to have fat percentages ranging from 10 to 27%.…”

Section: Objective Texture Measurement and Shear Valuessupporting

confidence: 61%

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

et al. 2016

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Section: Objective Texture Measurement and Shear Valuessupporting

confidence: 61%

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

et al. 2016

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“…However, research has found that some fat substitutes composed of carbohydrates like starches and fibers, among others, can improve the physical and sensory characteristics of meat products with reduced fat when used at concentrations of up to 3 % (Berry 1994;Desmond et al 1998;Troy et al 1999;Anderson and Berry 2000). It is also important to note that meat does not contain fiber and is frequently associated with the appearance of diseases in the human digestive tract (Mansour and Khalil 1997).…”

Section: Introductionmentioning

confidence: 99%

Alternative fat substitutes for beef burger: technological and sensory characteristics

Bastos

Pimenta

et al. 2014

J Food Sci Technol

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This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp.

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“…These thawing methods are time consuming and require external heating, after which change in the quality of the meat occur (Kang et al, 2007). Changes which take place during the thawing processes of frozen meat include the growth of microorganisms, weight loss due to drip loss, and color change (Berry, 1994; Kondratowicz et al, 2008), effect of WHC (Miller et al, 1980;Sebranek, 1979;Zhuang, 2012), increase of rancidity (Lannari and Zaritzky, 1991;Sebranek et al, 1978), denaturation of protein (Wagner and Anon, 1985;Wagner and Anon, 1986) and softening of tissues, which results in a changes which are quite apparent to the consumer (Fennema, 1973;Jason, 1974;Kim et al, 1990).…”

Section: Introductionmentioning

confidence: 99%

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

Kim¹,

Jeong²,

Ku³

et al. 2013

Korean Journal for Food Science of Animal Resources

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In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at -45 o C and electro-magnetic freezing at -55 o C, were thawed by 4 thawing methods with refrigeration (4±1 o C), room temperature (RT, 25 o C), cold water (15 o C), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached 0 o C. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

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

Cited by 74 publications

References 13 publications

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

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

Alternative fat substitutes for beef burger: technological and sensory characteristics

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

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