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SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES
Author(s) -
CROSS H. R.,
BERRY B. W.,
MUSE DAVE
Publication year - 1979
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.1365-2621.1979.tb06455.x
Subject(s) - palatability , grind , food science , chemistry , longissimus dorsi , flavor , grinding , mathematics , materials science , composite material
Hot processed ground beef was prepared by one of the following three grinding methods: (1) initial break with kidney plate followed by 0.3 cm final grind; (2) initial break with kidney plate, followed by 1.3 cm grind and 0.3 cm final; and (3) same as No. 2 except that the formulation contained no chilled U.S. Choice plates. Chilled beef (control) was ground through a 1.3 cm plate followed by a 0.3 cm final grind. At 3‐hr postmortem, the semimembranosus and longissimus muscles were removed from one side of each hot carcass, while at 24‐hr postmortem, the same muscles were removed from the opposite chilled sides. The remainder of the meat from the carcass was used for ground beef fabrication. U.S. Choice plates (conventionally chilled) were added (30% of the formulation) to the formulation in order to bring the final fat content to 21 × 2%. Total cooking loss was significantly less in the hot processed patties when compared to the chilled patties. Patties from hot‐boned beef were more tender and juicy than patties from chilled beef. Method of grinding had no significant effect on any palatability trait except flavor intensity. Hot processed patties had significantly (P < 0.05) less configuration change during cooking than chilled patties. Percent diameter change was significantly less in hot processed patties as compared to chilled.