Effects of fat level and source on the chemical sensory and cooking properties of ground beef patties
Cross, H.R.; Berry, B.W.; Wells, L.H.
Journal of Food Science 45(4): 791-793
1980
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1980.tb07450.x
Accession: 005303772
Ground beef patties were prepared from varying fat sources to final raw fat contents of 16, 20, 24 and 28%. Trained sensory panelists evaluated each treatment for differences in tenderness, juiciness, connective tissue amount, mouth coating effect and ground beef flavor intensity. Other patty characteristics examined included raw and cooked fat and moisture, cooking losses, Instron shear force, and total and percentage of soluble collagen. Generally, increasing fat levels in formulations resulted in higher tenderness and juiciness scores and ratings indicative of lower connective tissue amount. Neither collagen content nor total cooking loss was significantly affected by fat level. Sensory ratings and cooking properties were not significantly affected by fat source.
