Premium
PHYSICAL, CHEMICAL, AND PALATABILITY TRAITS OF RAW AND PRECOOKED GROUND BEEF PATTIES
Author(s) -
JOSEPH A. L.,
SMITH G. C.,
CROSS H. R.
Publication year - 1980
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.1365-2621.1980.tb02568.x
Subject(s) - palatability , broiler , food science , flavor , moisture , mathematics , chemistry , zoology , biology , organic chemistry
Boneless beef (U.S. Utility chucks or triangles; U.S. Choice plates) was ground (0.95 cm plate), standardized to 26% fat, reground (0.38 cm plate) and divided into two lots. One lot remained in Plant A and the other lot was shipped via air‐freight to Plant B. On the same day and at the same time, meat at both Plants was formed into patties. Half of the patties at Plant A were precooked in a moisture‐controlled oven broiler, half of the patties at Plant B were precooked in an open‐hearth broiler; the remaining patties at each Plant were not precooked and were frozen in the raw state. Precooked and raw patties at both Plants were frozen (°30°C) in spiral air blast freezers, boxed, air‐freighted to College Station, Tex. and Beltsville, Md. and stored at °20°C. Frozen patties were cooked to 63°C (11 mm at 190°C) and palatability was evaluated by an 84‐member consumer panel and by an 8‐member trained panel. Pre‐cooking of ground beef patties: (a) reduces cube space‐weight dimensions, thus economies would accrue in packaging‐transportmg‐distributing such product in comparison to requirements for raw patties; (b) increases total weight loss by approximately 1.8–9.4 percentage points; (c) resulted in increased moisture retention but increased loss of fat during final heating of product; (d) increases incidence of off‐flavors by 7–16 percentage points and decreases flavor desirability if performed by use of a moisture‐controlled oven broiler; (e) increases tenderness of heated patties; and (f) has no apparent effect on amount of organoleptically detectable connective tissue, flavor intensity or ready‐to‐serve appearance. It is very doubtful that the advantages in size reduction and tenderness are sufficient to offset the disadvantages in off‐flavor incidence, in cooking‐freezing‐heating losses, in energy required to cool trie product after precooking, and in the necessity to use heat twice (once for precooking, once for heating prior to being served) to prepare the product for ultimate consumption.