Premium
Ground Beef Characteristics after Browning or Oil Extraction Preparation
Author(s) -
RHEE K. S.,
BRAVOGUTIERREZ M. L.
Publication year - 1995
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.1365-2621.1995.tb06274.x
Subject(s) - browning , food science , chemistry , cooked meat , flavor , extraction (chemistry) , polyunsaturated fatty acid , lipid oxidation , fatty acid , biochemistry , chromatography , antioxidant
Ground beef with 26.3% fat was cooked by browning/draining (BD), browning/rinsing (BR), and an oil‐extraction method with (OA) or without (ON) meat broth added back. BR caused the most reduction of total fat and cholesterol, whereas ON and OA yielded less cooked meat than BD and BR. ON and OA cooked samples, compared to BD and BR samples, contained more polyunsaturated fatty acids and nonheme iron and had higher TBA values unon extended storage at 4°C. Trained sensory panelists rated BD or BR cooked ground beef more intense in positive flavor note (“cooked beef/brothy”) than ON or OA meat. Likewise, consumers tended to prefer meatloaf, spaghetti sauce, and chili prepared with BD or BR cooked ground beef to those prepared with ON or OA cooked meat.