Storage Stability of Low-fat Ground Beef Made with Lower Value Cuts of Beef |
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Authors: | KB BULLOCK DL HUFFMAN WR EGBERT WB MIKEL DD BRADFORD WR JONES |
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Affiliation: | Authors Huffman, Jones, and Mikel are with the Dept. of Animal &Dairy Sciences, Auburn Univ., AL 36849. Authors Bradford and Bullock are with Cryovac Corp., Duncan, SC 29334. Author Egbert is with Archer Daniels Midland Co., Decatur, IL 62526. Address inquiries to Dr. D.L. Huffman. |
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Abstract: | Five combinations of low-fat ground beef treatments were prepared with lower value raw-materials: 90% lean cow trimmings, 50/50 Choice trimmings, 95% lean Choice trimmings, defatted clods and rounds, cow knuckles, and cow chucks. They were compared to a 20% fat control for quality attributes during 24 wk frozen (?20°C) storage. Control patties had greater (P<0.05) cooking loss, shear force, and connective tissue, and lower (P<0.05) juiciness scores than low-fat treatments. All low-fat pattie treatments were rated higher (P<0.05) in flavor intensity than control patties. Low-fat patties manufactured with a majority of lean cow trimmings had a greater color (pigment) and oxidative (lipid) stability. |
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Keywords: | ground beef low fat storage rounds patties |
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