+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Effects of fat level and cooking method on sensory and textural properties of ground beef patties



Effects of fat level and cooking method on sensory and textural properties of ground beef patties



Journal of food science 49(3): 870-875



Descriptive attribute and texture profile panel data were obtained to assess the effects of 3 fat levels (14, 19, and 24% fat) and 6 cooking methods on these properties in ground beef patties. Increased fat level was associated with increased tenderness and juiciness scores, while texture evaluations indicated that this association using conventional oven roasting was due to reduced textural properties (hardness, density, and cohesiveness) in initial bite tests. Low sensory scores were obtained for microwave cooking, independent of fat level, while electric grill frying produced the highest flavor scores. Fat level affected the textural properties to a similar extent in all cooking methods examined. (wz)

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 005303771

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1984.tb13231.x


Related references

Low fat level effects on sensory shear cooking and chemical properties of ground beef patties. Journal of Food Science 57(3): 537-540, 574, 1992

Effects of fat level and source on the chemical sensory and cooking properties of ground beef patties. Journal of Food Science 45(4): 791-793, 1980

Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties. Journal of Food Science 58(1): 34-37, 42, 1993

Effects of chilling method on the sensory chemical and cooking characteristics of ground beef patties. Journal of Food Science 53(6): 1618-1620, 1641, 1988

Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties. Journal of Food Science 46(4): 1103-1106, 1981

Sensory, shear force and cooking properties of commercially processed ground beef patties. Food quality and preference(1): 55-59, 1996

Sensory, shear and cooking properties of patties formed from commercially processed, low-fat ground beef. Journal of animal Science 7(2): 222, 1989

Mechanically recovered neck bone lean alters textural and sensory properties of ground beef patties. MP 6-A) 87-90, 1996

Addition of mechanically recovered neck bone lean to ground beef patties affects sensory and textural properties. Journal of Animal Science 73(Suppl. 1): 61, 1995

Effect of initial fat level and cooking method cholesterol content and caloric value of ground beef patties. Journal of Food Science 52(4): 883-885, 1987

Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties. Journal of Food Science 59(1): 10-14, 1994

Sensory characteristics, shear values and cooking properties of ground beef patties extended with iron- and zinc-fortified soy isolate, concentrate or flour. Journal of food science 50(6): 1556-1559, 1985

The effects of incorporating beef byproducts on the sensory traits cooking and textural properties of restructured beef steaks. Journal of Animal Science 49(Suppl. 1): 223, 1979

Thawing prior to cooking affects sensory, shear force, and cooking properties of beef patties. Journal of food science 65(1): 2-8, 2000

Effects of high intensity ultrasound treatment and cookery method on packaged and unpackaged beef pectoralis muscle storage, textural, sensory, instrumental color and cooking properties. Journal of Animal Science 73(Suppl. 1): 156, 1995