Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics

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

“…Higher- fat ground beef has been observed to have greater tenderness compared with lower-fat formulations (Cross et al, 1980;Berry and Leddy, 1984;Kregel et al, 1986;Garzon et al, 2003). Also, similar to the current study, ground beef with higher fat has been well documented as having higher juiciness ratings than low-fat ground beef (Cross et al, 1980;Huffman and Egbert, 1990;Miller et al, 1993;Blackmon et al, 2015). Additionally, others have found no difference in ground beef patties for sensory texture ratings across samples with fat percentages similar to those used in the current study (Kendall et al, 1974;Desmond et al, 1998).…”

“…Researchers have evaluated multiple factors, including the effect of fat source (Blackmon et al, 2015;Kerth et al, 2015), marbling and maturity levels (Highfill, 2012;Myers, 2012), and muscle-specific and subprimal-specific blends (Fruin and Van Duyne, 1961;Nielsen et al, 1967;Highfill, 2012;McHenry, 2013;Tigue, 2013). Much of this research has demonstrated results similar to those of the current study, with very few differences among primal/subprimal/musclespecific sourced blends for palatability characteristics.…”

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

“…Alternative postmortem techniques and cooking methods have been suggested to improve the palatability of specific beef muscles [ 1 ]. Blackmon et al [ 2 ] showed that cooked ground beef patties prepared from brisket ( deep pectoralis ) released more pleasant aroma volatiles. In Korea, whole brisket is commonly cooked slowly (braised) in boiling water containing soy sauce to tenderize and preserve the beef.…”

Feeding microalgae meal (All-G Rich™; Schizochytrium limacinum CCAP 4067/2) to beef heifers. II: Effects on ground beef color and palatability12

“…Additionally, Turk and Smith (2009) demonstrated that fatty acid profiles of s.c. fat differed across locations of the beef carcass. Blackmon et al (2015) and Kerth et al (2015) both reported differences in the fatty acid profile of beef subprimals; however, these differences were not maintained after ground beef manufacturing. Although the magnitude of DHA increase is not similar to the LL value (Phelps et al, 2016), the increase in the ground beef product would provide more of that fatty acid when compared with a product from a nonsupplemented animal.…”