Hot processed raw materials and fat level affect physical and sensory characteristics of ground beef

Sixteen treatment combinations of ground beef were evaluated (two lean types, four fat types, and two fat levels) to determine the characteristics of ground beef produced from hot fat and prerigor lean (HL). Half of each batch was immediately made into patties and the remaining chub pack stored (2 d...

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Veröffentlicht in:	Journal of food science 1994-07, Vol.59 (4), p.707-710
Hauptverfasser:	Williams, S.E, Johnson, L.P, Reagan, J.O
Format:	Artikel
Sprache:	eng
Schlagworte:	appearance AROMA Beef Biological and medical sciences CARNE DE RES COLOR COMPOSICION DE LA CANAL COMPOSITION DE LA CARCASSE CONTENIDO DE LIPIDOS COULEUR fat content FLAVEUR flavor Food industries Food science Fundamental and applied biological sciences. Psychology Meat and meat product industries Oils & fats PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICOCHIMIQUE TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS TEMPERATURA TEMPERATURE TENEUR EN LIPIDES VIANDE BOVINE
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Zusammenfassung:	Sixteen treatment combinations of ground beef were evaluated (two lean types, four fat types, and two fat levels) to determine the characteristics of ground beef produced from hot fat and prerigor lean (HL). Half of each batch was immediately made into patties and the remaining chub pack stored (2 degrees C). Fat type had no (P 0.05) effect on appearance or sensory characteristics of patties; however, all prerigor fat treatments and HL reduced (P 0.05) cooking loss. Fat smearing was greater (P 0.05) in HL patties, but no (P 0.05) difference was detected after chub pack storing (2 degrees C). The HL improved (P 0.05) tenderness in stored ground beef
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1994.tb08109.x