Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties

Three studies were conducted to determine the effects of electrical stimulation, hot processing and carrageenan usage on sensory, shear force and cooking properties of low-fat (5, 10%) beef patties. The right or left sides of beef carcasses assigned to electrical stimulation (ES) received 600 V pulsating current for 120 s. Non-stimulated (NS) sides were also included for comparisons. Sides subjected to hot processing (HP) were boned 90 min post-exsanguination. Cold processing (CP) was initiated 48 h post mortem. Formulations for the manufacture of patties included the use of carrageenan [none, 0.5% iota (ι), 0.5% kappa (κ)]. Patties from NSHP beef had higher pH and cooking yields, less shrink in patty dimensions during cooking and lower shear force values than patties from NSCP controls (P < 0.05). ES improved tenderness and juiciness of CP patties, while ESHP patties exhibited higher cooking yields than NSCP patties. Tenderness was improved in two of the three studies as a result of increasing the fat content from 5 to 10%. Use of ι-carrageenan provided improvements in tenderness and juiciness over patties receiving no carrageenan or κ-carrageenan. Processors should consider HP with 1.0% added salt (improved cooking yields, patty configuration, tenderness) and the use of ι-carrageenan (improved tenderness and juiciness) for low-fat beef patties.     

Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties

Patties from 6 commercial formulations were cooked to 71°C from either the frozen state or after thawing for 24 to 27 h at 4 °C to eliminate the pink/red color exhibited when cooked to 71 °C from the frozen state. Thawed patties had shorter cooking times, higher cooking yields, and lower shear force peak load and peak energy values. Patties cooked from the thawed state increased in thickness during cooking, while patties cooked from the frozen state decreased in thickness during cooking. Thawing prior to cooking increased sensory evaluation scores except for patties made with carrageenan. Thawing not only eliminated the problem of pink/red color after cooking but also improved sensory, shear force, and cooking properties of beef patties.     

Textural and Physicochemical Properties of Low-Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate

Textural and physicochemical characteristics of selected hydrocolloids incorporated into low-fat, precooked, beef patties were investigated. Patties with an alginate/carrageenan combination had higher yields and percent moisture but lower shear force values than those of alginate or carrageenan treatments within the same fat level. Alginate appeared to improve texture slightly more than carrageenan, but carrageenan tended to release more free water after cooking and reheating. Patties with 10% fat were generally lower in shear value, cooking yield and percentage free water released as compared to their 5% fat counterparts with the same added ingredient. Low-fat, precooked, ground beef patties containing alginate/carrageenan combinations were comparable to regular beef patties (20% fat control) regarding yields and textural properties.     

Hot processing and grind size affect properties of cooked beef patties

This study was conducted to further understand the role that hot processing and grind size exert on cooked beef patty tenderness and other properties. Low-fat (10%) hot-processed (HP) and cold-processed (CP) beef were ground either through a 0.32 or 0.40 cm plate. A 20% fat CP product was also manufactured through a 0.32 cm plate. HP patties had higher pH, shorter sarcomere lengths, higher tenderness scores (including greater number of smaller particles during chewing) lower shear force values, higher flavor scores, less well-done cooked color, longer cooking times and higher cooking yields than CP patties (p<0.01). The use of a 0.32 cm rather than a 0.40 cm plate improved tenderness properties, especially for HP patties. Other properties were not greatly influenced by grind size. Sensory evaluation and scanning imagery of patties suggested that the greater tenderness of hot processed patties may be due to the presence of smaller meat particles. Highly contracted muscle, providing resistance to grinding, could be responsible for the small meat particles.     

DETERMINATION OF OPTIMUM PARTICLE SIZE FOR LOW-FAT, PRECOOKED GROUND BEEF PATTIES

Low-fat (10%) beef patties varying in particle size, C (Comitrol7® flaked), CG (mixture of flaked and ground) and G (coarse-ground) were precooked, frozen and microwave reheated for sensory, instrumental and compositional evaluations. Treatment G had higher cooking and reheating losses, higher shear values and lower final yields. Additionally, G was harder, denser, more easily fractured and less juicy than other treatments. All treatments were similar in sensory flavor attributes. C had the least cooking and reheating losses, lower shear values and higher final yields; however, it also showed surface "puffing" and an internal air pocket after microwave reheating which could be a disadvantage. Results indicated that physical shape, size or density of meat particles played a major role in textural traits. For optimum yield and textural properties, low-fat, precooked beef patties targeted for the frozen market probably should be manufactured using a Comitrol®-grinding (CG) combination.     

Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties

Two experiments were conducted to determine the effects of targeted fat level (0, 4, 8, 12, 16, 20%) on sensory, shear, cooking and chemical properties of ground beef patties. Frozen patties from all fat levels were cooked to achieve similar cooking yields. As fat levels decreased, tenderness, juiciness and flavor ratings decreased and shear force increased, with more pronounced differences at lower fat levels. Patties processed with 0% fat were rated lower in juiciness and flavor compared to all other fat levels. These studies suggested that alterations in processing and cooking would probably be necessary to achieve acceptance of extremely low-fat beef patties.     

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

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

Ground beef patties containing either 4 or 20% fat were cooked by electric grill (G) alone or in combination with overhead broiler unit (BG) to be (visually) either medium or well-done. Patties with 20% fat had higher beef flavor intensity, juiciness and tenderness scores, lower Instron shear and compression values, and lower cooking yields than 4% fat patties. However, 4% fat patties cooked to medium, had similar sensory ratings to 20% fat patties cooked well-done. About 20% of patties cooked to medium did not reach recommended internal temperatures and holding times for food safety.     

Properties of Low-Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage

Low-fat patties containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan-based patties) with 0, 1, 2 or 3% potassium lactate were compared to low-fat all-beef patties with no additives. Carrageenan-based patties had enhanced (P<0.05) sensory properties (juiciness, tenderness, mealiness and beef flavor intensity) compared to all-beef patties. The bacterial populations of low-fat, carrageenan-based patties did not differ (P<0.05) from low-fat all-beef patties. Bacterial growth in low-fat, carrageenan-based patties was reduced through the use of 2 or 3% potassium lactate with no deleterious effects on the sensory properties of the low-fat, ground beef. However, low-fat, carrageenan-based patties underwent greater (P<0.5) discoloration and lipid oxidation during aerobic refrigerated storage than all-beef patties.     

Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

This study evaluated the effect of adding oat fibre source of β-glucan (13.45%) on physical, chemical, microbiological and sensory traits of low-fat (<10%) beef patties as compared to 20% fat control patties. Significant (p<0.05) improvements in cooking yield (74.19%), and retentions of fat (79.74%) and moisture (48.41%) of low-fat patties were attributed to the water binding ability of β-glucan. Because of larger water retentions moisture contents of raw and cooked low-fat patties were higher (p<0.05) than those of the control patties. Cholesterol content was similar across formulations. Low-fat and control beef patties remained stable in microbiological quality during 60days frozen storage. Low-fat patties were found to be of lower degree of likeness in the taste but juicer than control (p<0.05). Besides appearance, tenderness and colour were not affected by the addition of oat's soluble fibre. Oat fibre can be used successfully as a fat substitute in low-fat beef patties.     

PHYSICAL AND SENSORY PROPERTIES OF LEAN GROUND BEEF PATTIES CONTAINING METHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE1

Broiled, lean ground beef patties containing no additives, two levels of methylcellulose (MC, 0.5 or 1.0%) and two levels of hydroxypropylmethylcellulose (HPMC, 0.5 or 1.0%) were evaluated for raw and cooked composition, cooking losses, sensory attributes and Instron compression measurements. MC or HPMC addition did not significantly affect the fat, moisture or protein content of the raw and cooked patties. Patties containing HPMC received greater tenderness, juiciness and off-flavor sensory scores when compared with patties containing MC or no additive. MC or HPMC addition increased patty gumminess sensory scores and decreased Instron compression values. Sensory cooked meat flavor decreased with gum addition.     

NONMEAT INGREDIENTS FOR LOW-FAT GROUND BEEF PATTIES

Nine ground beef treatments were evaluated to compare chemical, physical and sensory characteristics of low-fat ground beef patties containing various water binders. Treatments 1–5 contained a blend of iota and kappa carrageenans having various viscosity and gelling characteristics (SD389, Viscarin SD 389; ME389, Viscarin ME 389; GP379, Gelcarin GP379; ME389/GP379, 50/50 ME389 & GP379; and ME621, Gelcarin ME621), and treatments 6–9 contained other water binders (XG/LBG, xanthan/locust bean gum; PF, pea flour; ALG, algin; and LB. Lean Bind^TMmodified food starch). Treatment 1, which contained carrageenan (SD389), served as the control. Algin patties were rated lowest in flavor intensity. Algin and LB patties were highest in sensory tenderness and had the lowest shear force values. The patties manufactured from ME389/GP379 and XG/LBG received higher overall acceptability scores than the control SD389 patties.     

Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics,Cooking Loss,and Free Moisture Content of Beef

Semitendinosus muscles were cooked in a steam-assisted hybrid oven and also convection ovens at three different oven temperatures (180, 210, and 240°C) until three different end point temperatures [65°C (medium-rare), 72°C (medium), 80°C (medium-well)] were reached. Textural properties of cooked beef were investigated by the Warner Bratzler shear test and texture profile analysis. Cooking loss and free moisture content of muscle tissue was determined for each cooking condition. In addition, sensory analysis was carried out in order to compare with the instrumental results and correlations between instrumental texture parameters and sensory results. Steam-assisted hybrid oven cooking of beef resulted in a tougher texture, higher cooking loss, and lower free moisture content than convection cooking. High correlation coefficients (r² > 0.70) were observed between instrumental texture measurements and sensory results for all ovens, especially in terms of tenderness. The free moisture content and adhesiveness values were also correlated well with juiciness (r² > 0.70) for all oven types.     

Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures

A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four roasts were cooked in the CVap for a constant time, and 2 roasts were cooked in the Blodgett until they reached target temperatures (3 replications). Cooking yields were higher (P<0.05) for BF and LL roasts in the CVap. Slice shear force (SSF) for BF roasts was lowest (P<0.05) in the CVap but lowest (P<0.05) for DP roasts in the Blodgett. No oven effect (P>0.05) was found for LL roasts. Sensory tenderness for BF roasts in the CVap was higher (P<0.05) than those in the Blodgett. Juiciness was higher (P<0.05) for LL roasts in the Blodgett. The CVap oven offers some tenderization (BF) and cooking yield advantages (BF and DP) over forced-air convection cooking.     

Properties of Low-Fat, Nonbreaded Pork Nuggets with Added Gums and Modified Starches

Low-fat (8%) pork nuggets were prepared with gums, modified food starches, and 90% pork. Sodium alginate with calcium-lactate or corn starch creme resulted in the greatest increases in cooking yield and tenderness. Convection oven cookery resulted in improvements in sensory and instrumental tenderness values compared with precooking and reheating. Nuggets with corn starch creme had notable distortions in shape after precooking and reheating. Gums and modified starches can improve tenderness in low-fat pork nuggets.     

RELATIONSHIPS AMONG CHEMICAL, COOKING AND COLOR PROPERTIES OF BEEF PATTIES COOKED TO FOUR INTERNAL TEMPERATURES

A study involving five laboratories and nationwide sampling of ground beef was undertaken to determine cooking and color properties of patties cooked to 52.7, 65.6, 71.1 and 79.4C. The design of the study included purchase location (local, distant) and patty handling prior to cooking Pesh, thawed either as patties or bulk ground beef). Purchase location was not a statistically significant influence on cooking and color properties. Patties processed from bulk thawed product had a higher amount of brown cooked color. A strong relationship existed between visual and instrumental measures of red color in cooked patties. However, correlations among other cooking properties were low. Patties with higher fat content were associated with shorter cooking times, lower cooking yields and more brown cooked color. The low relationships between raw and cooked patty properties limits the use of raw ground beef properties as predictors of food safety in cooked beef patties. This further supports the use of instant read meat thermometers in cooking beef patties to at least 71C.     

Effect of Institutional Heating Methods of Cold and Hot Boned Restructured Beef Roasts

Hot- and cold-boned (HB and CB, respectively) restructured beef roasts were cooked in either: a conduction oven, convection steamer, low temperature cook/hold over or low temperature controlled humidity cook/hold oven. CB roast cooked in the conduction oven had higher cooking yields and lower shear values than CB roasts prepared by convection and low temperature controlled humidity cook/hold oven. HB roasts, cooked in the conduction oven, also had slightly higher cooking yields than other methods. No differences for shear values were apparent for HB roasts cooked in the various ovens. A sensory panel indicated CB and HB roasts had a browned beefy flavor, were juicy and moderately blended with little aftertaste. Restructured roasts are satisfactory for food service/institutional use but differences in yield and tenderness due to cooking method should be recognized.     

Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties

The effects of electrical stimulation vs nonstimulation, temperature of boning (hot vs cold), formulation (USDA Choice chucks with USDA Choice plates vs imported cow lean with USDA Choice plates) and rate of freezing (fast = -50°C vs slow = -20°C) were determined on sensory, cooking, chemical, and physical properties of ground beef patties. Sensory panel ratings for tenderness were highest in patties from formulations processed with either nonstimulated beef, hot-boned beef or Choice chucks. The substitution of imported cow lean for Choice chucks generally reduced cooking losses and changes in patty height during cooking. Fat losses during cooking were higher in patties made from electrically stimulated than nonstimulated beef, while moisture losses during cooking were greater for patties from nonstimulated than stimulated beef. Of the factors involved in this study, hot boning produced the most beneficial results in beef patties. Boneless chucks and plates from electrically stimualted Choice carcasses appear to be suitable raw materials for production of ground beef patties.     

Sodium Alginate Plus Modified Tapioca Starch Improves Properties of Low-Fat Beef Patties

Sodium alginate (A) in combination with modified tapioca starch (T) was evaluated in low-fat beef patties cooked by broiling or grilling to 68 or 74°C. Added water was used with AT formulations at 7% (AT7) or 14% (AT14) levels. In comparisons with all-beef patties (8 and 20% fat), AT provided improvements in tenderness, juiciness and cooking yields without increasing fat retention or affecting beef flavor. In sensory comparisons with 14 commercially processed, low-fat beef patties, AT7 and 14 patties received the highest ratings. Combined use of A and T would provide improved acceptability of low-fat patties over that from using single fat replacers.