Effects of chopping vs. grinding on palatability shear chemical and cooking properties of beef patties

Berry, B.W.

Journal of Animal Science 51(3): 615-619

1980


ISSN/ISBN: 0021-8812
DOI: 10.2527/jas1980.513615x
Accession: 005295397

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Abstract
Two sources of lean meat (USDA [USA Department of Agriculture] Cutter-Canner cow trimmings, USDA Choice chuck trimmings) were subjected to 2 methods of initial comminution (chopping, grinding) and a combination of chopping and grinding in the manufacture of beef patties. Chopping resulted in higher sensory panel scores for juiciness, initial and final tenderness and initial and final connective tissue than did grinding. Patties made from USDA Choice beef were given higher sensory panel scores and had lower shear force and shear energy values than patties made from USDA Cutter-Canner beef. Patties processed from chopped USDA Choice beef and chopped-ground USDA Cutter-Canner beef had the greatest cooking losses and greatest reduction in patty height during cooking. Few differences due to batching were noted. From the standpoint of palatability, chopping appears to be a suitable substitute for grinding as the initial means of comminuting trimmings in the manufacture of ground beef patties. Patties made from USDA Cutter-Canner cow beef can be expected to rate less palatable than patties from USDA Choice chuck trimmings.