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.     

Effect of Mixture and Storage on the Palatability of Beef-Turkey Patties

Beef and turkey mixtures were formulated to contain 100/0, 80/20, 60/40, 40/60, 20/80 or 0/100% lean beef/lean turkey with a constant fat content. Sensory parameters and physical characteristics were measured to evaluate the product during storage. There were no differences (p>0.05) in beef flavor between 80% and 100% beef products or between 0%, 20%, 40% and 60% beef patties. Juiciness scores were increased by adding turkey while texture scores were decreased. Similarly, 80% and 100% beef patties had greater (p<0.05) hardness than other mixtures. Off-flavor scores were not affected by mixture although malonaldehyde content of cooked patties increased markedly as the percentage of turkey increased. In general, ground beef products containing between 20% to 80% turkey had similar sensory, storage and physical characteristics.     

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.     

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.     

COLLAGEN AS A HAMBURGER EXTENDER

Bovine hide collagen was added to ground beef at 0, 10 or 20% level replacing lean meat and stored at ?15°C up to 2 weeks to evaluate the effect of collagen level and storage time on the quality. Beef patties with collagen were found to be superior (P<0.05) in juiciness by the taste panel while the flavor, texture and overall acceptability decreased as the collagen level increased. However, no significant differences were observed for these attributes due to storage time. Collagen was found to bind moisture as indicated by no significant cooking loss due to replacement levels or storage. Chemical rancidity decreased significantly as the collagen level increased but was not influenced by length of storage. The addition of collagen to ground beef resulted in a lighter colored patty which was influenced by collagen level and storage time. The patties tended to become less cohesive as collagen level increased but the texture improved upon storage.     

Physical and Sensory Characteristics of Low Fat Ground Beef Patties

Ground beef patties with combinations of 0 and 10% added water and 0 and 0.25% added phosphate were compared with controls (22% fat and 0% added water and phosphate). Added water increased thaw and cooking losses but improved objective texture measurements and sensory panel ratings (P < 0.05). Added water and phosphate increased the percentage of water, decreased protein and did not affect fat. Added water and/or phosphate resulted in higher (P < 0.05) juiciness, tenderness and overall palatability scores. Low fat patties with added water were similar to 22% fat patties. Water and/or phosphate also improved sensory ratings for texture and flavor of 10% fat patties to equal those for 22% fat patties.     

Internal Premature Browning in Cooked Ground Beef Patties from High-Oxygen Modified-Atmosphere Packaging

ABSTRACT: This study examined the effects of location within a package and display time on the incidence of premature browning in patties made from ground beef packaged in a high-oxygen modified atmosphere (80% oxygen and 20% carbon dioxide) or in vacuum for up to 14 d. On days 3, 5, 8, 10, 12, and 14 of display, patties were formed from both top and bottom portions of tissue exposed to high-oxygen. These patties contained predominantly oxymyoglobin and metmyoglobin at the time of formation and cooking. As display progressed, the percentage of oxymyoglobin decreased ( P < 0.05) and metmyoglobin increased ( P < 0.05) in the patties for both locations, whereas the percentage of deoxymyoglobin remained stable at less than 2%. Samples that were vacuum-packaged contained predominantly deoxymyoglobin. Patties from high-oxygen packages cooked to a temperature of 71.1 °C were prematurely brown ( P < 0.05) compared with vacuum-packaged samples. Patties containing predominantly deoxymyoglobin remained pinker than patties cooked directly from high-oxygen packages (lower visual color score, higher a * value; P < 0.05) on the interior after cooking. Data in this study clearly demonstrate that, regardless of time in display, nearly 100% of patties formed from high-oxygen-packaged ground beef would be prematurely brown when cooked and could pose a food safety problem if not cooked to an endpoint temperature ensuring safety.     

EFFECT OF PROTEIN EXTENDERS ON FATTY ACIDS,CHOLESTEROL, SENSORY QUALITY AND COOKING LOSS OF BEEF PATTIES1

Ten different formulations of beef patties were processed to contain 20–50% fat from lean beef containing not more than 7% fat and beef fat consisting of not less than 90% fat and were extended with different levels of textured soy protein (TSP) at 5, 10 and 20% and single cell protein (SCP) at 2.5, 5 and 7.5%. The patties were stored at ?18°C for 6 months. Sensory quality evaluation showed that patties with 80% lean and 20% fat and patties with 40% lean, 40% fat and 20% TSP were the least acceptable, but lower levels of TSP and SCP addition were found to improve panel rating. A 17% increase in protein content and a reduction of about 13.5% in fat content was observed due to TSP and SCP incorporation. An average cooking loss in the different formulations was 33%, addition of protein extenders was found to reduce cooking loss by about 22% while fat loss averages 30.2%. A reduction of 21.1% of 18:1 and a reduction of approximately 18.7% of total FAME and 32% cholesterol were observed due to the addition of TSP and SCP.     

ACCEPTABILITY OF BEEF PATTIES EXTENDED WITH PORK AND/OR TEXTURED SOY PROTEIN1

Four beef or beef/pork ground meat blends were extended with textured soy protein (TSP) at 0, 10, 20 and 30% levels. Ground beef/pork/textured soy protein (TSP) patties with 30% TSP were rated lowest by consumers for raw color and appearance and overall cooked appearance. A beef (50%) and pork (30%) blend containing no TSP was rated highest by consumers for tenderness, flavor and overall desirability and higher by a trained sensory panel for flavor and overall desirability than blends containing TSP. Overall desirability ratings for visual and palatability characteristics of beef/pork meat patties were higher than for beef/pork/TSP blends. Results indicated a distinct advantage for palatability of the beef/pork blend as compared to beef/pork/TSP combinations.     

Palatability of Meat from Mule Deer

To determine the palatability of meat from mule deer, a 10-member trained sensory panel evaluated meat from seven mule deer harvested in Texas. Beef rib roast and venison rib roast, loin steaks and semimembranosus steaks, and ground meat patties (beef, venison, venison/beef, and venison/pork) were evaluated. Venison contained much less fat than beef. Beef was more palatable than venison except for tenderness. The main difference in palatability was that venison was less juicy than beef. Mixing ground venison with beef or pork increased the palatability of venison to that of ground beef.     

Palatability and Appearance Traits of Beef/Pork Meat Patties

Eight beef/pork ground meat blends were made from mature (cows or sows) and youthful (steers or barrow) beef and/or pork lean. Blends were stored at — 27°C for either 14 or 150 days. Storage time decreased overall desirability scores of blends made with 20% pork fat and 80% youthful beef lean. No differences were found for flavor or overall desirability scores within the 14-day storage treatment. The consumer panel did not detect differences among treatments for source of fat or species. Results indicated beef/pork patties containing 40–80% mature lean and a minimum of 10% beef fat were equal to all-beef controls (100% beef patty) for visual and palatability traits.     

The Use of Mechanically Separated Spleen in Meat Patties

Ground meat (beef) patties containing 0, 5, and 10% mechanically separated spleen (MSS) yielded 69% after oven broiling. Control patties contained more fat and less copper and zinc than the 5 and 10% MSS products. Products made with 5 and 10% MSS contained 2.6 and 3.8 times more iron, respectively, than the control. Taste panel data indicated no significant differences between the patties with respect to juiciness, flavor, mouth-feel or overall acceptability. Results indicated that up to 10% MSS can be added to ground beef without adversely affecting consumer acceptance of the cooked product.     

Irradiated Ground Beef: Sensory And Quality Changes During Storage Under Various Packaging Conditions

Ground beef patties (irradiated with 2 kGy and nonirradiated) were packaged using oxygen permeable (polyolefin) or oxygen impermeable material (polyethylene). Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavor, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at 25°C prior to cooking. Irradiated "Vac/Air" samples were more tender, irradiated "Vac" samples were more moist, and irradiated "Air" samples had the least aftertaste. A 3 log₁₀ reduction in total aerobic counts was detected immediately after irradiation. No difference in lipid oxidation was found within the first week of storage, regardless of packaging atmosphere. Shelf life of ground beef patties was extended 55 days at 4°C.     

Effect of Low‐Dose Electron Beam Irradiation on Quality of Ground Beef Patties and Raw,Intact Carcass Muscle Pieces

The objectives of this study were to determine the effects of a low‐dose (≤1 kGy), low‐penetration electron beam on the sensory qualities of (1) raw muscle pieces of beef and (2) cooked ground beef patties. Outside flat, inside round, brisket and sirloin muscle pieces were used as models to demonstrate the effect of irradiation on raw beef odor and color, as evaluated by a trained panel. Ground beef patties were also evaluated by a trained panel for tenderness, juiciness, beef flavor, and aroma at 10%, 20%, and 30% levels of fat, containing 0% (control), 10%, 20%, 50%, and 100% irradiated meat. With whole muscle pieces, the color of controls appeared more red (P < 0.05) than irradiated muscles, however, both control and treatments showed a gradual deterioration in color over 14 d aerobic storage at 4 °C. Off‐aroma intensity of both control and treatments increased with storage time, but by day 14, the treated muscles showed significantly (P < 0.05) less off‐aroma than the controls, presumably as a result of a lower microbial load. It was found that a 1 kGy absorbed dose had minimal effects on the sensory properties of intact beef muscle pieces. Irradiation did not have a significant effect (P > 0.05) on any of the sensory attributes of the patties. Low‐dose irradiation of beef trim to formulate ground beef appears to be a viable alternative processing approach that does not affect product quality.     

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.     

Influence of bleached palm oil on the physicochemical and sensory properties of beef patty

The effect of palm oil on the physico-chemical and sensory properties of beef liver patty were studied. Seven batches (3units per batch) of beef liver patty with different palm oil content (5, 10, 20, 30, 40 and 50%) and a control with pork fat (30%) were manufactured by component mix at 1500 rpm for 1 min and cooked in an oven at 90?°C. Physico-chemical analysis of raw and cooked samples showed improvement of emulsion stability, water binding capacity, technological yield and hardness of patties substituted with lower proportions of deodorized bleached palm oil. No significant difference (P?>?0.05) was found between physico-chemical properties of liver patty formulated with 20% palm oil and the control (formulated with 30% pork fat). Sensory attributes generated by a semi-trained panel based mainly on texture, homogeneity (colour and aspect), odour and meltiness of the patties confirmed this tendency.     

Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat

Ground beef patties containing 5, 10, 15, 20, 25, and 30% fat were evaluated raw and after cooking to either 71 or 77°C. Cooking losses were lowest for 5–20% fat patties (24.7-26.0%), intermediate for 25% fat patties (28.9%), and highest for 30% fat patties (32.1%). Low-fat patties (5 and 10%) were firmer in texture, more crumbly at end-of-chewing, less juicy and flavorful, and caused less oily coating of the mouth than 20–30% fat patties. Warner-Bratzler and Lee-Kramer shear forces decreased as fat increased. Instron texture profile analysis also indicated greater peak forces, springiness, and cohesiveness for low-fat patties. Cooking to 77 vs 71°C accentuated differences in palatability between low- and high-fat patties.     

Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures

An interlaboratory study was undertaken to assess the frequency that cooked color of ground beef patties appeared brown at internal temperatures of 52.7 degrees C (135 degrees F), 65.6 degrees C (150 degrees F), 71.1 degrees C (160 degrees F), and 79.4 degrees C (175 degrees F). In general, as internal cooked temperature of the patties increased, the following results were observed in the patties: (i) more brown meat color, (ii) less pink or red juice color, and (iii) more cooked texture. However, brown meat color occurred prematurely at the two lower internal temperatures (57.2 degrees C/135 degrees F and 65.6 degrees C/150 degrees F) that are insufficient to eliminate foodborne pathogens without holding times. The common consumer practice of freezing bulk ground beef, followed by overnight thawing in a refrigerator, led to substantial premature brown color in patties cooked from this product. In addition, at 71.1 degrees C (160 degrees F), recognized to be the lowest temperature for cooking ground beef safely in the home, meat color, juice color, and texture appearance were not fully apparent as doneness indicators. In fact, at no temperature studied did 100% of the patties appear done when evaluated by the criteria of no red or pink in the meat, no red or pink in the juices, or by texture appearance. Patties in this study were evaluated under a set protocol for forming the products, cooking, and viewing under the same lighting conditions. Other preparation conditions are possible and may produce different results. Thus, temperature to which patties have been cooked cannot be judged by color and appearance. This study provided the evidence to support the message to consumers regarding cooking of beef patties of "use an accurate food thermometer and cook beef patties to 160 degrees F (71.1 degrees C)" in place of messages based on consumer judgment of cooked color.     

Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts

The sodium salts of tripolyphosphate, tetrapyrophosphate, L-ascorbate monophosphate, and L-ascorbate polyphosphate at 0.3% and L-ascorbic acid and sodium L-ascorbate at 0.1% were added to ground turkey and ground beef. Sensory attributes and hexanal content were evaluated immediately after cooking and after 1 and 3 days storage (4°C). Percentages of moisture and fat and nonheme iron were determined. All samples containing a phosphate salt had more meaty flavor and less stale and rancid flavor and aroma and contained less hexanal after 3 days storage than samples with no additive. The addition of phosphate salts decreased cooking losses but did not affect fat content. Phosphate salts decreased nonheme iron in cooked turkey patties but not in beef patties. The taste panel detected a very slight soapy flavor in patties with the addition of any phosphate salt at 0.3%.     

Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties

Hot-boned beef (excised 90 min postmortem) was chilled either by mixing coarse ground beef with CO₂ snow or by immersing ground beef chub packs in a brine chiller (-2°C). Hamburger patties were prepared from both hot and cold-boned chub packed, coarse ground beef after 0, 7, 14, and 21 days of storage (0°C). Microbiological quality of the hot-boned ground beef was either superior or equal to that of the control. Purge present in all the chub packs after 21 days of storage was 1.0%. Patties prepared from CO₂ chilled ground beef were more tender than control patties. Patties prepared from brine-chilled ground beef had greater cooking losses than patties prepared from cold-boned ground beef.