EFFECTS OF GRINDING AND MECHANICAL DESINEWING IN THE MANUFACTURE OF BEEF PATTIES USING CONVENTIONALLY CHILLED AND HOT BONED AND RAPIDLY CHILLED MATURE BEEF |
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| Authors: | L. H. WELLS B. W. BERRY L. W. DOUGLASS |
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| Affiliation: | Author Berry is with the USDA Meat Science Research Laboratory, SEA, AR, Beltsville, MD 20705;Author Douglass is with the Dept. of Dairy Science, Univ. of Maryland, College Park, MD 20742.;Author Wells, formerly with the USDA Meat Science Research Laboratory, SEA, AR, Beltsville, MD 20705, is presently with Peter Eckrich and Sons, Inc., 7025 Osage Street, Ft. Wayne, IN 46808. |
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| Abstract: | Boneless chucks from chilled mature bull and hot boned and chilled USDA Cutter-Canner cow carcasses were processed into patties after fat was adjusted and meat comminuted either by grinding or mechanical desinewing (0.19 cm, 0.25 cm, 0.19-0.25 cm double aperture, 0.25-0.32 cm double aperture heads). In comparison with grinding, use of smaller aperture sizes in desinewing reduced total collagen and increased tenderness ratings only of patties made from chilled cow beef. For mature bull and hot boned cow beef, grinding produced higher palatability values than desinewing. Tenderness ratings and shear values were not closely related to total collagen when desinewing was used on mature bull and hot boned cow beef. Palatability advantages in favor of hot boned over cold boned beef were found primarily when beef was ground rather than desinewed. Levels of moisture in cooked patties were high when single aperture heads were used for hot boned cow beef and intermediate size heads (0.19–0.25 cm) were used for cold boned cow beef. |
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