Fat Patties Research Articles

Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties.

This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use as pork backfat replacers in cooked pork patties. Reformulated patties were produced by half and full pork backfat replacement and compared to normal fat patties and reduced fat content patties made by replacing half of the added fat with water. Color parameters, pH and thermal stability of the emulsion gels were determined at processing and after 10 days of refrigerated storage. Proximate composition, fatty acid profile, technological properties and sensory attributes were evaluated after patty processing, while color parameters, pH and lipid oxidation were monitored in patties during 15 days of refrigerated storage (4 °C). Reformulated patties showed significant improvements of the lipid profile (lower saturated fatty acid content and n-6/n-3 ratio and higher long-chain polyunsaturated fatty acid content) as compared to the controls. In terms of technological properties, chitosan was more effective than gelatin as a stabilizer of the emulsion gel. All reformulated patties showed a good evolution of lipid oxidation during storage and acceptable sensory attributes.

In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study.

This study aimed to determine what effects in utero heat stress (IUHS) in pigs may have on quality of processed pork products. In two experiments, patties and emulsion sausages were prepared from lean and fat from pigs subjected to IUHS or in utero thermoneutral (IUTN) conditions. Patties formulated to contain 25% added fat had altered textural properties compared to those without additional fat, as shown by lower hardness, cohesiveness, springiness, and chewiness values (p < 0.05), which was not affected by IUHS treatment. Neither fat content nor IUHS treatment affected fluid losses of patties (p > 0.05). In general, 25% added fat patties had greater L*, a*, b*, hue angle, and chroma values than lean patties (p < 0.05). However, 25% added fat patties from the IUHS treatment maintained superior color stability during aerobic display, despite lean patties from this treatment exhibiting increased lipid oxidation (p < 0.05). For emulsion sausages, minimal differences in quality attributes and oxidative stability were found between treatment groups. Subcutaneous fat from IUHS pigs had greater C20:1 and C20:2 than IUTN (p < 0.05), although the magnitude of these differences was slight. Overall, the findings of this study suggest IUHS would have minimal impacts on the functional properties of raw pork, resulting in similar final quality of processed products to IUTN.

Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat

This study investigated the effect of beeswax concentration and cooling temperature on the properties of rapeseed oil oleogels, and the effects of using the oleogels to replace 100% beef fat on the physico-chemical and oxidative stability of beef heart patties stored at 4 °C for 14 days. The results indicated that the 10% beeswax oleogel cooled at 4 °C was in a gel state, and it had higher lightness (L*), melting points, and melting enthalpies than that cooled at 25 °C. Beef heart patties, prepared with the oleogel had a reduction in SFA from 54.08 to 8.34, and an increase in PUFA from 8.88 to 34.37 g/100 g patties. During cold storage, compared with the beef fat patties, the raw oleogel patties had higher moisture and lower fat contents, while the cooked oleogel patties had lower hardness and gumminess values over time. However, in the oleogel patties, the thiobarbituric acid (TBARS), peroxide (POV), and carbonyl values increased until day 14. In conclusion, the oleogel addition improved fatty acid profiles and nutritional index of beef heart patties, but the texture and oxidative stability of patties still need further improvement.

Impact of Novel Light Sources on Color and Flavor Oxidation of Beef

ObjectivesMeat color is considered to be one of the driving factors in consumer purchasing decisions. The objective of this study was to determine the impact of two different lighting sources on color and lipid oxidation of ground beef patties in a controlled environment.Materials and MethodsSelect quality grade top rounds with necessary subcutaneous fat (n = 20) were coarse ground through a 10 mm grinding plate and finely ground through a 4.5 mm grinding plate to produce ground beef at 2 different fat levels (5 and 25%) and made into patties (113.4 g). Patties were packaged with oxygen permeable polyvinyl chloride and assigned to 1 of 3 lighting treatments (low UV fluorescent [FLO], Light Emitting Diode [LED], and no light [negative control]) within temperature controlled (5°C) deli cases. Patty removal for evaluation occurred on storage d 1, 3, 5, and 7. Objective color measurements were obtained using a Hunter MiniScan. These values were utilized to determine relative myoglobin variant concentrations as a measure of myoglobin oxidation. Additionally, thiobarbituric acid reactive substances (TBAR) were run to determine lipid oxidation. Means were separated using the GLIMMIX function of SAS (SAS Inst. Inc., Cary, NC) with fixed effects of light source, fat percentage, and storage day. Significance was determined at P < 0.05.ResultsObjective color measurement for a*, decreased for all light treatments by storage day (P < 0.0001) where storage d 1 > 3 > 5 > 7, respectively. Mean a* values for both fat percentages decreased over time where storage d 1 > 3 > 5 > 7, respectively. Patties containing 5% fat were redder (P < 0.05) as indicated by a* values than those containing 25% fat on storage d 1, 3, and 7; the exception being storage d 5 having no differences (P > 0.05) in a* values between fat levels. Oxymyoglobin (MbO2) values for all light treatments decreased daily but showed no differences between treatments until d 5 (P < 0.0001) where no light > LED > FLO. Inversely, metmyoglobin (MMb) values increased daily (P < 0.0001) but showed no differences between light treatments until d 5 where FLO > LED > no light. Oxymyoglobin values for both fat percentages decreased daily with differences occurring on storage d 7 with 5% fat patties having a greater percentage of MbO2 (53.71) than 25% patties (52.43). Metmyoglobin values increased daily for patties of both fat percentages with differences occurring on d 7 of storage (P < 0.05) with 25% fat patties having a greater percentage (45.28) of MMb than 5% fat patties (44.14). TBAR values increased with increasing storage day for both fat percentages (P < 0.0001). After storage d 1 (P > 0.05), lower mean values occurred (P < 0.05) on storage d 3, 5, and 7 for patties with 25% fat than those of 5% fat. Indicating greater amounts of lipid oxidation occurred within the phospholipid membrane than that of added subcutaneous fat.ConclusionThis study indicates that light treatment influences discoloration, MMb formation, and lipid oxidation of ground beef patties at the end of retail shelf life, indicating that LED lights may be beneficial to retailers by adding additional retail storage days.

RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef.

Meat color is considered one of the driving factors in consumer purchasing decisions. The objective of this study was to determine the impact of 2 different lighting sources on color and lipid oxidation of ground beef patties in a controlled environment. USDA Select top rounds ( = 20) were processed to produce ground beef at 2 different fat levels (5 and 25%) and made into patties (113.4 g). Patties were packaged with oxygen permeable polyvinyl chloride, assigned to one of three lighting treatments (low UV fluorescent [FLO], light emitting diode [LED], and no light [DRK, negative control]), and placed within deli cases at 5°C. Patty removal for evaluation occurred on retail display d 1, 3, 5, and 7. Objective color measurements were obtained using a HunterLab MiniScan 45/0 LAV. These values were utilized to determine myoglobin redox forms as a measure of myoglobin oxidation. Additionally, thiobarbituric acid reactive substances (TBARS) were measured to indicate lipid oxidation. Objective color measurement for a* (redness), decreased for all light treatments by retail display day ( < 0.0001). Oxymyoglobin values for all light treatments decreased daily but showed no differences between treatments until d 5 ( < 0.0001) where DRK > LED > FLO. Conversely, metmyoglobin values increased daily ( < 0.0001), but showed no differences between treatments until d 5 where FLO > LED > DRK. TBARS values increased by day for each fat percentage ( < 0.0001) with 5% fat patties having higher TBARS values indicating great oxidation occurring in the phospholipids than adipose tissues. Results indicate that light treatment affected discoloration and metmyoglobin formation in ground beef patties LED lighting may lead to increased meat quality shelf life in a retail setting.

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking.

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

This study was investigated to assess the effects of buckwheat (BW) and fermented buckwheat (FBW) on the proximate compositions, pH change, cooking quality, lipid oxidation, textural properties, and sensory characteristics of pork patties. Pork patties treated with BW and FBW were divided into six groups; Con, non-treated patties; T0, reduced fat patties; T1 and T2, addition of 1 and 3% BW; FT1 and FT2, addition of 1 and 3% FBW. FBW showed significantly higher antioxidant activity and total phenolic contents than BW (P<0.05). FT2 had significantly lower level of lipid oxidation than other groups (P<0.05). The addition of BW and FBW increased the crude fiber content in pork patties, whereas it decreased the crude fat content compared to the control group (P<0.05). BW and FBW significantly reduced expressible drip and cooking loss (P<0.05). Pork patties prepared with BW and FBW exhibited higher redness value of uncooked and cooked patties. Texture profile analysis of patties revealed that the addition of BW and FBW significantly decreased the hardness and increased tenderness. The results suggested that BW and FBW exhibited substantial effects on improving the quality of pork patties. The 1% BW (T1) and FBW (FT1) appeared to be the most effective means of improving the overall properties of pork patties.

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved ( P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced ( P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased ( P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n−3 (linolenic acid) and n−6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.

EFFECT OF REDUCED FAT LEVEL ON THE PHYSICAL AND CHEMICAL PROPERTIES OF BEEF PATTY BY USING POWDERED OAT MEAL

This study evaluated the effect of adding oat meal gel on physical, chemical, microbiological and sensory properties of low-fat (<10) beef patties as compared to 20% fat in control patties. There was improvement represented by low cooking loss. During storage at-18C0for 6 months, there were decrease in non-soluble nitrogen reached to1.58g/100g for control sample, while was.1.51, 152 and 1.32 g/100g for patty samples with ( 8%, 13% and 18% oat meal gel ), and som increase of total volatile nitrogen. Also thiobarbituric acid value as influenced by different rates of fat substitutes at zero time and during storage, added oat meal to patties improved both of water holding capacity and plasticity while aerobic bacteria increased but did not reach to the rejected level, while E.coli was not detected for control or for the low-fat patty sample. Low- fat patties were found to show lower in degree of likeness in the taste but more juice than control (P < 0.05). Besides appearance, tenderness and color were not affected by the addition of 13 % oat meal gel. Therefore oat fiber can be used successfully as a fat substitute in low – fat beef patties.

Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels

Heat intensity and warmed-over flavor (WOF) were evaluated to determine the effects the composition of precooked, chopped, and formed chicken patties would impart on the perception of red pepper heat and the development of oxidation. Patties were formulated at 5%, 7%, and 9% fat with marinade formulated at 0%, 0.2%, and 0.4% pepper. A trained sensory panel assessed the heat intensity over 3 min using time intensity evaluation. Heat and WOF intensities of the patties were measured 5 times over a 9-wk storage period. As fat level increased, total time intensity and time to maximum heat intensity increased. Patties formulated at 7% and 9% fat were perceived to be more intense in heat than the 5% fat patties. Patties formulated at 0.2% and 0.4% pepper had less intense WOF than patties with 0% pepper level. Chemical measurement of oxidation (thiobarbituric acid numbers) indicated that increasing pepper content decreased malonaldehyde content. Incorporation of pepper into a chopped and formed meat product requires a higher pepper content at lower fat levels to impart the same level of heat intensity as in patties of higher fat level. Increasing the pepper content also will aid in decreasing production of malonaldehyde in a precooked meat product, thereby reducing the intensity of warmed-over flavor as perceived by the consumer.

Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

ABSTRACT: Ground pork patties were processed from pork hams to achieve fat levels of 5%, 10%, 15%, 20%, and 25%. Each patty was cooked in a microwave oven to 75 °C from a thawed state. As fat levels increased, cooking time decreased. Total cooking loss and drip loss were highest for 25% fat patties and lowest for 5% fat patties. High‐fat patties (20% and 25%) had greater reductions in dia than did 5% to 15% fat patties, but had less change in patty thickness. Shear force values decreased as fat levels increased. Visual evaluations also indicated a greater presence of air pockets in high‐fat patties. In raw patties, low‐fat samples were darker (had lower L* values) and were redder (had higher a* values) than patties with more fat. However, these differences were relatively smaller when the patties were cooked. As fat levels increased, flavor, tenderness, juiciness, and oiliness ratings increased. These differences were not as apparent when comparing among low‐fat patties or high‐fat patties. Keyword: microwave, cooking, fat, pork patty

PROCESSING PARAMETER EFFECTS ON SENSORY AND INSTRUMENTAL TEXTURE CHARACTERISTICS OF REDUCED‐FAT GROUND BEEF PATTIES

ABSTRACT Effects of fat content (8 or 24%), processing temperature (–2, 1, 4C), plate size (2, 5, 5 mm), mixing time (3, 5, 8 min), and patty formation pressure (50, 100, or 150 kg) on characteristics of low‐fat ground beef patties were evaluated. Reduced fat patties required less force to break when ground at –2C (2 mm plate) than when ground at 4C. Rubberiness increased as plate size increased. Rubbery scores were lowest at 4C/2 mm plate. Reduced‐fat patties had lower cook losses. Increasing grinding temperature from –2 to 4C decreased break force, Kramer shear and cohesive texture. Break force was highest for patties mixed 8 min at –2C. Patty forming pressure affected breaking strength, cohesiveness, and cook loss. Production of reduced‐fat ground beef patties by grinding through a 2mm plate at 4C, mixing for 2 min and forming patties at 150 kg pressure minimized rubbery texture and instrumental measures of patty hardness.

Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State

ABSTRACTBeef patties were processed from high pH (&gt;6.0) beef to contain 5, 10, 15, 20 or 25% fat. Patties were cooked to 71°C from the frozen or thawed state before evaluating color. Neither fat content nor state of patties when cooked exerted any major influence on color, but linear effects (p&lt;0.01) in association with increased fat content included higher L* values and hue angles and lower a* values (15.2% reduction). Higher values for L*, b* (but not for 5% fat patties), and hue angles were observed for patties cooked thawed rather than frozen. The use of high pH beef lessened the effects of increased fat and cooking from the thawed state on increased brown color in cooked patties.

EFFECTS OF FORMULATION AND COOKING METHOD ON PROPERTIES OF LOW-FAT BEEF PATTIES

Seven low-fat (8-10%) formulations of beef patties differing in: (1) raw beef materials, (2) patty formation and freezing method, and (3) added ingredients (iota carrageenan, oat bran and fiber, soy protein concentrate, frozen prehydrated soy protein) were obtained from commercial operations. An eighth product was a 20% fat, all-beef formulation. Patties were cooked to 71C either by impingement oven (IMP) cookery at 260-270C or combination broiler-grilling (BG) at the same temperature range. Among the procedures/ingredients employed, using either beef from young cattle versus old cows, perforating patties coupled with individual quick freezing or substituting some beef with oat bran and fiber produced the greatest improvements in tenderness, juiciness and cooking yields. The 20% fat patties (manufactured from cow beef) received the lowest sensory and instrumental values for tenderness. These findings serve to indicate that high fat levels do not always guarantee high tenderness in beef patties. Patties processed with soy products received the lowest juiciness and flavor ratings. BG produced higher cooking yields and juiciness scores than cooking by IMP. Cooking method did not appreciably influence tenderness. Due to the sizeable differences among formulations in sensory properties and cooking yields, considerable attention appears necessary in selecting raw materials, ingredients and processing procedures in order to insure acceptable low-fat beef patties.

PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF GROUND BEEF PATTIES MANUFACTURED WITH MECHANICALLY RECOVERED NECK BONE LEAN1

ABSTRACTA two fat level (10% and 20%) x four mechanically recovered neck bone lean (MRNL) level (0, 15, 30 and 45%) complete factorial design was employed to characterize ground beef patties manufactured with MRNL. Level of MRNL did not affect (P&gt;0.05) raw proximate composition, cook yield, water‐holding capacity or consumer sensory panel flavor, texture or overall desirability. The consumer panel found that juiciness increased (P&lt;0.01) in a linear fashion with a higher MRNL level. Kramer Shear Parameters decreased (P&lt;0.05) with increasing levels of MRNL. Ground beef patty springiness, hardness and chewiness decreased (P&lt;0.01) linearly as MRNL increased. Patties made with 10% fat were less juicy (P&lt;0.05), harder (P&lt;0.05) and chewier (P&lt;0.05) than those with 20% fat. MRNL can be used in manufacture of low‐fat processed meat products. Mechanically recovered lean levels down to 15% in low‐fat patties (10%) can mimic sensory texture and juiciness of 20% fat patties.

Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties

ABSTRACTGround beef patties containing either 4 or 20% fat were cooked by electric grill (G) alone or in combination with overhead broiler unit (BG) to be (visually) either medium or well‐done. Patties with 20% fat had higher beef flavor intensity, juiciness and tenderness scores, lower Instron shear and compression values, and lower cooking yields than 4% fat patties. However, 4% fat patties cooked to medium, had similar sensory ratings to 20% fat patties cooked well‐done. About 20% of patties cooked to medium did not reach recommended internal temperatures and holding times for food safety.

MODIFIED PREGELATINIZED POTATO STARCH IN LOW‐FAT GROUND BEEF PATTIES

ABSTRACTEffects of modified pregelatinized potato starch (MPPS) in 5 and 20% fat ground beef patties were evaluated. In formulas containing starch, MPPS comprised 3.0% and added water 5.0% of the raw mixture. Use of 20% rather than 5% fat in the ground beef improved sensory tenderness measured early in chewing, while lowering many Instron measurements. The 20% fat patties had more intense beef flavor. MPPS increased tenderness, but reduced juiciness and beef flavor. The addition (1% of formulation) of concentrated butter flavor to ground beef with MPPS produced beef flavor equivalent to all‐beef patties. The use of MPPS increased cooking yields and moisture content following cooking and reduced fat retention of 20% patties. MPPS increased heating rate while retaining substantial moisture during cooking. Inclusion of MPPS in beef patty formulations offers improvements in tenderness and cooking yield, while reducing fat retention during cooking.

Physical and Sensory Characteristics of Low Fat Ground Beef Patties

ABSTRACTGround beef patties with combinations of 0 and 10% added water and 0 and 0.25% added phosphate were compared with controls (22% fat and 0% added water and phosphate). Added water increased thaw and cooking losses but improved objective texture measurements and sensory panel ratings (P &lt; 0.05). Added water and phosphate increased the percentage of water, decreased protein and did not affect fat. Added water and/or phosphate resulted in higher (P &lt; 0.05) juiciness, tenderness and overall palatability scores. Low fat patties with added water were similar to 22% fat patties. Water and/or phosphate also improved sensory ratings for texture and flavor of 10% fat patties to equal those for 22% fat patties.

Can "natural" flavorings enhance the flavor of low-fat ground beef? (1993)

Natural flavorings were evaluated for use in low-fat ground beef, which frequently lacks flavor intensity. Three lean sources, A-maturity (young), E-maturity (mature cow), and imported (cow) beef round muscles, were used to formulate 7% and 25% fat ground beef. A-maturity fat was added to adjust fat levels. Controls (no added flavors) were prepared for each lean source. No additives were used in 25% fat controls, but 7% fat controls contained water (10%), carrageenan (.5%), and encapsulated salt (.38%). Four "natural" flavorings; Dried Cream Extract (DCE, Cumberland Packing Co., Inc.); Natural Prime Beef Base WONF #224545 and #224546 (224545, 224546, Tastemaker); and Hydrolyzed Vegetable Protein (HVP, A.C. Legg, Inc.) were added to 7% fat ground beef at recommended levels. A- and E-maturity domestic 25% fat controls were scored higher (P<.05) for ground beef flavor intensity and lower (P<.05) for off-flavors than 25% fat patties from imported beef. The 7% fat patties from imported lean had greater (P<.05) beef flavor intensity and reduced off-flavors (P<.05) when flavorings 224545, 224546, and HVP were added. These flavorings also enhanced the beef flavor intensity of low-fat patties from A-maturity lean to a level similar to that of the 25% fat control. Beef flavor intensity after a 60-min holding period was not enhanced by the natural flavorings, except when 224546 was added to E-maturity domestic lean. Therefore, the "natural" flavorings were most beneficial with imported lean.

Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties

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.