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.