Abstract
ABSTRACTExperiments were conducted to determine effects of two targeted fat levels (6, 20%) and two freezing temperatures (−43, −20°C) on sensory, shear, cooking and compositional properties of beef patties. Select grade beef rounds (IMPS 161) were used as the lean source for patties with U.S. Choice plates as the fat source. The 20% fat formulation had increased beef flavor and initial tenderness (−20°C frozen patties only) scores, but had higher instrumental shear values compared to the 6% fat patties. Freezing patties (especially those of 6% fat) at −43°C greatly improved sensory and instrumental tenderness. Faster freezing reduced fat retention of 20% fat patties during cooking. Use of Select grade beef rounds coupled with rapid freezing is suggested for producing acceptable low‐fat ground beef patties.
Published Version
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