Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics. Academic Article uri icon

abstract

  • We hypothesized that unique ground beef products could be formulated from brisket, flank, and plate primals. Primals were taken from 4 USDA Select carcasses from conventionally produced cattle, selected at random in a commercial packing plant. Lean and fat trims were separated, and ground beef was formulated from each primal to contain 10, 20, or 30% total fat. Brisket patties contained higher proportions of monounsaturated fatty acids and less saturated fatty acids than flank patties. There were no differences in n-6 or n-3 fatty acids across primal type or fat level. After cooking, brisket patties had higher bloody/serumy and fat-like descriptor values than flank patties. Plate patties generated higher amounts of lipid-derived volatiles than patties from the brisket or flank. Brisket patties generally had higher amounts of pleasant headspace volatiles whereas the plate relied more heavily on Maillard-derived volatiles than flank patties. We conclude that individual primals can be used to formulate ground beef with unique compositional and flavor characteristics.

published proceedings

  • Meat Sci

author list (cited authors)

  • Blackmon, T., Miller, R. K., Kerth, C., & Smith, S. B.

citation count

  • 9

complete list of authors

  • Blackmon, Terronica||Miller, Rhonda K||Kerth, Chris||Smith, Stephen B

publication date

  • May 2015