Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat |
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| Authors: | E S TROUTT M C HUNT D E JOHNSON J R CLAUS C L KASTNER D H KROPF S STRODA |
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| Affiliation: | Authors Hunt, Kastner, Kropf, and Stroda are with the Dept. of Animal Sciences &Industry, Weber Hall, and author Johnson is with the Dept. of Statistics, Dickens Hall, Kansas State Univ., Manhattan, KS 66506. Author Troutt is with Cryovac Division, W. R. Grace &Co.-Conn., P.O. Box 464, Bldg A, Rogers Bidge Rd., Duncan, SC 29334. Author Claus is with the Dept. of Food Science &Technology, Virginia Polytechnic Institute &State Univ., Blacksburg, VA 24061. Address reprint requests to M. C. Hunt. |
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| Abstract: | 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. |
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| Keywords: | Beef fat-level sensory flavor texture |
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