Hot Processed Raw Materials and Fat Level Affect Physical and Sensory Characteristics of Ground Beef |
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| Authors: | SE WILLIAMS LP JOHNSON JO REAGAN |
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| Affiliation: | Authors Williams and Johnson are with the Dept. of Animal &Dairy Science, The Univ. of Georgia, Athens, GA 30602.;National Live Stock &Meat Board, 444 N. Michigan Ave., Chicago, IL 60611. |
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| Abstract: | Sixteen treatment combinations of ground beef were evaluated (two lean types, four fat types, and two fat levels) to determine the characteristics of ground beef produced from hot fat and prerigor lean (HL). Half of each batch was immediately made into patties and the remaining chub pack stored (2°C). Fat type had no (P>0.05) effect on appearance or sensory characteristics of patties; however, all prerigor fat treatments and HL reduced (P<0.05) cooking loss. Fat smearing was greater (P<0.05) in HL patties, but no (P>0.05) difference was detected after chub pack storing (2°C). The HL improved (P<0.05) tenderness in stored ground beef. |
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| Keywords: | beef fat content color appearance flavor |
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