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QUALITY ATTRIBUTES OF GROUND BEEF ON THE RETAIL MARKET
Author(s) -
KENDALL PATRICIA A.,
HARRlSON DOROTHY L.,
DAYTON ARTHLJR D.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02961.x
Subject(s) - food science , flavor , product (mathematics) , chemistry , business , quality (philosophy) , lipid oxidation , mathematics , biochemistry , antioxidant , geometry , philosophy , epistemology
Each of three ground beef products, varying in price (based on lipid content) were purchased from each of three retail stores. Patties of each product were modified broiled at 177°C for 35 min. Products containing 10–20% lipid had less cooking loss than those containing 25–30% lipid, but lower‐lipid, higher‐priced beef cost more per 100g of cooked meat than higher‐lipid, lower‐priced beef. Percentage ether extract decreased after broiling raw ground beef containing 20–30% lipid, and increased slightly after broiling raw ground beef containing less than 12% lipid. Over‐all acceptability was similar for all three products, but the leanest, highest‐priced product rated less juicy, more mealy and lower in flavor than higher‐lipid, lower‐priced products.