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USE OF MECHANICALLY DEBONED MEAT IN GROUND BEEF PATTIES
Author(s) -
CROSS H. R.,
STROUD JAMES,
CARPENTER Z. L.,
KOTULA A. W.,
NOLAN THOMAS W.,
SMITH G. C.
Publication year - 1977
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.1365-2621.1977.tb08409.x
Subject(s) - tenderness , palatability , food science , flavor , chemistry , mathematics
Palatability of cooked patties from seven formulations of ground beef patties containing 0 −30% of added mechanically deboned beef was characterized. Frozen patties were broiled 9 min on an electric grill at 230°C to a “medium” degree of doneness and served to a 7‐member trained panel. Mean panel ratings for overall acceptability were greater for patties containing 5, 10, 15 and 20% MDB than for the control (0% MDB). Patties containing 25 and 30% MDB had significantly lower flavor and acceptability ratings than control. As the percentages of added MDB increased, panel ratings for tenderness and juiciness increased. The amount of detectable connective tissue decreased significantly as the percentage of added MDB increased.