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

Berry, B.; Leddy, K.

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

1984


ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.1984.tb13231.x
Accession: 005303771

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Abstract
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)

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