PHYSICAL, CHEMICAL, AND SHELF-LIFE CHARACTERISTICS OF LOW-FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL-LESS BARLEY

Ten percent hydrated, cracked waxy hull-less barley was incorporated into 90/10 (percentage lean/percentage fat) ground beef to produce a low-fat beef-barley patty which had substantially higher cook yields and water retention than either of the controls (80/20 beef, 90/10 beef). Instron texture profile analysis revealed that the beef-barley burger was less chewy, springy, cohesive, gummy, and hard than the controls. Aerobic plate counts indicated that, after six days of refrigerated storage, the beef-barley patty did not spoil any faster than the control. Thiobarbituric acid numbers (an indication of lipid oxidation) suggested that waxy barley incorporated into ground beef may have an antioxidant effect when patties are stored frozen for more than 90 days.     

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.     

MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIES

Effects of modified pregelatinized potato starch (MPPS) in 5 and 20% fat ground beef patties were evaluated. In formulas containing starch, MPPS comprised 3.0% and added water 5.0% of the raw mixture. Use of 20% rather than 5% fat in the ground beef improved sensory tenderness measured early in chewing, while lowering many Instron measurements. The 20% fat patties had more intense beef flavor. MPPS increased tenderness, but reduced juiciness and beef flavor. The addition (1% of formulation) of concentrated butter flavor to ground beef with MPPS produced beef flavor equivalent to all-beef patties. The use of MPPS increased cooking yields and moisture content following cooking and reduced fat retention of 20% patties. MPPS increased heating rate while retaining substantial moisture during cooking. Inclusion of MPPS in beef patty formulations offers improvements in tenderness and cooking yield, while reducing fat retention during cooking.     

PROCESSING PARAMETER EFFECTS ON SENSORY AND INSTRUMENTAL TEXTURE CHARACTERISTICS OF REDUCED-FAT GROUND BEEF PATTIES

Effects of fat content (8 or 24%), processing temperature (–2, 1, 4C), plate size (2, 5, 5 mm), mixing time (3, 5, 8 min), and patty formation pressure (50, 100, or 150 kg) on characteristics of low-fat ground beef patties were evaluated. Reduced fat patties required less force to break when ground at –2C (2 mm plate) than when ground at 4C. Rubberiness increased as plate size increased. Rubbery scores were lowest at 4C/2 mm plate. Reduced-fat patties had lower cook losses. Increasing grinding temperature from –2 to 4C decreased break force, Kramer shear and cohesive texture. Break force was highest for patties mixed 8 min at –2C. Patty forming pressure affected breaking strength, cohesiveness, and cook loss. Production of reduced-fat ground beef patties by grinding through a 2mm plate at 4C, mixing for 2 min and forming patties at 150 kg pressure minimized rubbery texture and instrumental measures of patty hardness.     

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.     

CHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE TISSUE

A 3 fat level (8%, 16% and 24%, finished weight basis) × 5 modified connective tissue level (0%, 10%, 20%, 30% and 40%, meat block basis) complete factorial design was employed to characterize frankfurters manufactured with modified beef connective tissue (MCT). Thermal processing yields improved 2–3% with the addition of 20% or more MCT. Level of MCT did not affect average consumer cook yields. Kramer Shear parameters were higher with higher levels of MCT. Frankfurter cohesiveness declined with an increase in MCT. A consumer panel found low-fat frankfurters to be less desirable in almost all traits than high fat products. Frankfurters with 10–20% MCT were as desirable as controls (0% MCT). Frankfurter external and internal color was lighter as level of MCT increased. Frankfurters with MCT were rated as desirable by a consumer sensory panel, and had color and yields similar to higher fat products.     

EFFECTS OF SOY PARTICLE SIZE AND COLOR ON THE SENSORY PROPERTIES OF GROUND BEEF PATTIES

A study was conducted to assess the effect of both size and color of textured soy protein particles on the visual and textural properties of extended (20% replacement) ground beef patties. A trained texture profile panel judged the hardness, cohesiveness, chewiness, moistness, and oiliness of nine different samples. In addition, judgments of the visual attributes of darkness, size of particles, and density of particles were made. Significant effects of soy ingredient were found for all judged attributes. It was concluded that soy ingredients having particle sizes smaller than the diameter of the openings of the grind plate used to process the meat/soy mixture produced the greatest change in the texture of the ground beef patties, because these particles passed through the grind plate unscathed, producing an easily discernable matrix of large meat particles and small soy particles. It was also concluded that carmel-colored soy ingredients produced less lightening of the cooked samples than uncolored soy ingredients.     

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.     

THE INFLUENCE OF SALT AND HYDROLYZED VEGETABLE PROTEIN ON THE SENSORY ATTRIBUTES OF GROUND COW BEEF PATTIES

Ground cow beef was formulated to contain NaCl (0%, 1% or 2%) and hydrolyzed vegetable protein (0%, 0.25%, 0.50% or 0.75%) and was made into patties. Cow beef and steer beef patties without salt or HVP were utilized as controls. Patties were evaluated for fat and moisture content and sensory attributes. Meat source had no significant effect on fat and moisture content or on sensory attributes. The addition of NaCl resulted in patties that were more juicy, more tender and more desirable in flavor and texture than the control patties. Sensory ratings increased as the level of added salt increased. Patties containing 0.25% hydrolyzed vegetable protein were more tender, more juicy and received higher texture and flavor desirability ratings than patties containing 0%, 0.50% or 0.75% hydrolyzed vegetable protein.     

CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER

Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although the protein, fat, ash and carbohydrate contents of raw beef patties increased by the addition of okara, moisture content decreased. The same trends (except protein content) were observed after cooking. The addition of okara reduced the cholesterol content by about 2–28% for raw beef patties and 6–23% for cooked beef patties. However, addition of okara increased the energy values for raw and cooked beef patties with respect to control with 10% fat. The WHC, cook loss and shrinkage of beef patties improved by the addition of okara. The addition of okara increased the pH, L* and b* values of raw beef patties, but did not affect a* value. The effect of okara on the sensory properties was statistically significant and the overall acceptability scores of samples decreased after more than 7.5% okara powder addition . According to these results, addition of okara powder up to 7.5% can be recommended as an extender in beef patties production to improving certain quality parameters.

PRACTICAL APPLICATIONS

Okara is an abundant by-product of the soy and tofu industries and contains valuable components, including proteins, lipids, fibers and isoflavonoids. The addition of okara powder to beef patties reduces the cholesterol content and improves WHC, cook loss, shrinkage and sensory quality of the products. Okara powder can be added up to 7.5% for the production of patties.     

EFFECTS OF COOKING AND SUBSEQUENT REHEATING ON THE PROPERTIES OF LOW-FAT BEEF PATTIES

Low-fat (10%) beef patties manufactured with 0.5% iota carrageenan, were subjected to one-time cooking from the raw to fully cooked state or precooking and later reheating before evaluating sensory, shear force and cooking properties. The samples were reheated in a convection oven or in a simultaneous top and bottom contact grill set either at 121 or 191C. Precooking followed by reheating produced only slight changes in sensory properties (reduced tenderness, increased juiciness and increased beef flavor). Convection oven cooking improved tenderness only for one-time cooked patties. With the double contact grilling system, the 121C surface temperature enhanced tenderness (sensory and shear force) and cooking yields of precooked-reheated patties. Low-fat beef patties formulated with iota carrageenan appear capable of being subjected to a variety of cooking approaches and temperatures without major changes in cooked patty properties.     

PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT ITALIAN SAUSAGE PREPARED WITH HYDRATED OAT

Low‐fat Italian sausage was prepared with hydrated oat flakes at 10, 20 and 30% (w/w), and precook times of 0, 2 and 4 min. Cook loss and expressible moisture, cutting force and texture profile analysis, color and consumer sensory analysis were analyzed by response‐surface methodology. Minimum cook loss occurred at 16.3% of the hydrated oat and 0.76 min precook time, while expressible moisture decreased with increasing oat levels and decreasing precook time. In general, both cutting force and hardness decreased with hydrated oat level. Measurements of L*, a* and b* showed a slightly lighter product and a shift to more red and yellow cooked product at intermediate oat levels and precook times. For sensory attributes, both oat level and precook time were significant. Greatest flavor and texture likeability were attained with hydrated oat levels of 3–12%, and precook times of 1.5–3 min. Greatest overall likeability occurred over a region of 0–14% hydrated oat, and 1.1–3.3 min precook time.     

SENSORY EVALUATION OF GROUND BEEF PATTIES IRRADIATED BY GAMMA RAYS VERSUS ELECTRON BEAM UNDER VARIOUS PACKAGING CONDITIONS

Ground beef patties were packaged in air with: nylon/polyethylene, Saran/polyester/polyethylene, or Saran film overwrap plus a styrofoam tray. Samples were irradiated at 2 kGy by either gamma rays or electron beam, and evaluated for 7 flavor, 3 mouthfeel, and 7 taste attributes by a trained sensory panel. The only difference observed between irradiated and unirradiated samples was that the latter had a more pronounced beef/brothy flavor than irradiated patties. No differences were detected according to packaging material used. Comparing the two sources of irradiation, patties irradiated by gamma rays had more intense cardboardy and soured flavors, and salty and sour tastes than patties irradiated by electron beam.