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Hot Processed Raw Materials and Fat Level Affect Physical and Sensory Characteristics of Ground Beef
Author(s) -
WILLIAMS S.E.,
JOHNSON L.P.,
REAGAN J.O.
Publication year - 1994
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.1365-2621.1994.tb08109.x
Subject(s) - food science , chemistry , tenderness
Sixteen treatment combinations of ground beef were evaluated (two lean types, four fat types, and two fat levels) to determine the characteristics of ground beef produced from hot fat and prerigor lean (HL). Half of each batch was immediately made into patties and the remaining chub pack stored (2°C). Fat type had no (P>0.05) effect on appearance or sensory characteristics of patties; however, all prerigor fat treatments and HL reduced (P<0.05) cooking loss. Fat smearing was greater (P<0.05) in HL patties, but no (P>0.05) difference was detected after chub pack storing (2°C). The HL improved (P<0.05) tenderness in stored ground beef.