Abstract
ABSTRACT Reduced (7%)‐ and regular (25%)‐fat ground beef were formulated from domestic A‐ or E‐maturity or imported knuckles. Dried Cream Extract (DCE), Hydrolyzed Vegetable Protein (HPV), Natural Prime Beef Bases #224545 and #224546, or no flavoring (C7) were added to reduced‐fat formulations for flavor enhancement. Immediately after cooking, A‐ and E‐maturity 25% fat controls (C25) exhibited higher (P<0.05) beef flavor intensity and lower (P<0.05) offflavor scores than C25 of imported lean. Compared to C7, patties of imported lean with 224545, 224546, and HVP had greater (P<0.05) beef flavor intensities (P<0.05) at O min holding time. Cooking losses were lower (P<0.05) for E‐maturity beef bases containing patties than for HVP counterparts. Reduced‐fat patties from A‐ or E‐ maturity lean sources were more desirable than those from imported source, when beef flavor intensity, juiciness and off flavor notes were evaluated.
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