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EFFECT OF METHOD OF COMMlNUTlON (FLAKE‐CUTTING AND GRINDING) ON THE ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIES
Author(s) -
RANDALL C. J.,
LARMOND ELIZABETH
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.tb12589.x
Subject(s) - flake , grinding , food science , flavor , grind , materials science , mathematics , chemistry , composite material
Grinding and flake‐cutting were compared as methods of comminuting meat for hamburger patties. Drip after thawing, cooking losses and bacterial counts of the patties were similar. Trained sensory panels found that the ground patties had a finer grind, were more tender, less rubbery, and were more juicy and greasy than the flake‐cut product. No differences were found in appearance, flavor and “doneness.” A consumer panel found the patties made by both methods acceptable with a significantly higher score being given to the ground patty. The results indicate that some of the desirable characteristics, primarily those related to textural properties, which flake‐cutting contributes to a steak‐like product are not required in a beef patty or hamburger‐type product.