Foodservice industry market profile study: nutritional and objective textural profile of foodservice ground beef

Abstract

Ground beef patties of three types (regular, lean, extra-lean) destined for the foodservice industry were collected from foodservice purveyors in 12 cities equally distributed across six geographical regions of the United States to assess nutritional and objective texture characteristics. Patties were cooked on a foodservice-style clamshell grill to a well (approximately 80 degrees C) degree of doneness (internal temperature) for nutritional analysis and objective texture measurements. Single 5.08-cm2 samples were removed from the center of each patty and sheared with a multiple-blade Allo-Kramer shearing device. Nutritional composition, including proximate analysis values and fatty acid profiles, was determined on both raw and cooked samples of the ground beef. Extra-lean ground beef contained the least (P < .05) fat (12.43%), lean had an intermediate level (17.45%), and regular ground beef contained the most fat (P < .05) (20.20%), on a raw basis. However, after cooking, fat content was similar (P > .05) for regular and lean ground beef. Fatty acid composition of lipid and cholesterol content of ground beef did not differ (P > .05) across types of ground beef or between raw and cooked samples and was similar to USDA Handbook 8-13 values. Cooking loss decreased (P < .05) as fat percentages decreased. Regular and lean ground beef was easier (P < .05) to shear (4.20 and 4.24 kg/g of sample, respectively) than extra-lean ground beef (5.08 kg/g of sample). On average, foodservice ground beef sampled in the present study is 15.5% leaner than retail ground beef as presented in the National Beef Market Basket Survey and 22.2% leaner than USDA Handbook 8-13 values.

Effects of gamma irradiation on trans fatty acid composition in ground beef

“…The fat content of ground beef sample was 13.58%. Our results were lower than the report of Johnson et al (1994).…”

“…The composition of ground beef is about 18% lipids and its fatty acids content is divided into 46% saturated, 51% monounsaturated and 3% polyunsaturated (Johnson, Williams, Neel, & Reagen, 1994). The fat content of ground beef sample was 13.58%.…”

Can the trans-18:1 and conjugated linoleic acid profiles in retail ground beef be healthier than steak?

“…The lean ground beef collected in summer had a significantly higher fat content (14.4%) than samples collected during winter (12.4%; P < 0.01). In either case, the fat content of the lean ground beef collected in this study was lower compared to that reported by Johnson et al (1994) for lean ground beef produced for food service in U.S. (17.5% fat), or compared to Ratnayake et al (1993) in beef patties from a Canadian fast food restaurant (17% fat) or to Barrado et al (2008) who measured the fat content of cooked hamburgers bought from several fast food restaurants in Spain (35.8% fat). Although the management details to produce beef used in this study were unknown, we speculate that differences in the fat content between the two collection periods would have been influenced by the grade of animals and the location of cuts and trimmings used for making ground beef.…”

Fécula de mandioca e farinha de aveia como substitutos de gordura na formulação de hambúrguer de carne ovina

“…Contrariamente ao reportado na literatura [7,14], a força de cisalhamento dos hambúrgueres adicionados de gordura (F2) se apresentou maior (p<0,05) que a dos demais tratamentos (F1, F3 e F4) (Tabela 3). Isto pode ter sido devido, em parte, à presença de fibras de tecido conectivo na gordura ovina utilizada na formulação F2.…”