PHYSICAL, CHEMICAL, AND PALATABILITY TRAITS OF RAW AND PRECOOKED GROUND-BEEF PATTIES
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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 airfreight 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 moisturecontrolled oven broiler, half of the patties at Plant B were precooked in an openhearth 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 (30C) in spiral air blast freezers, boxed, airfreighted to College Station, Tex. and Beltsville, Md. and stored at 20C. Frozen patties were cooked to 63C (11 mm at 190C) and palatability was evaluated by an 84member consumer panel and by an 8member trained panel. Precooking of ground beef patties: (a) reduces cube spaceweight dimensions, thus economies would accrue in packagingtransportmgdistributing such product in comparison to requirements for raw patties; (b) increases total weight loss by approximately 1.89.4 percentage points; (c) resulted in increased moisture retention but increased loss of fat during final heating of product; (d) increases incidence of offflavors by 716 percentage points and decreases flavor desirability if performed by use of a moisturecontrolled oven broiler; (e) increases tenderness of heated patties; and (f) has no apparent effect on amount of organoleptically detectable connective tissue, flavor intensity or readytoserve appearance. It is very doubtful that the advantages in size reduction and tenderness are sufficient to offset the disadvantages in offflavor incidence, in cookingfreezingheating 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. Copyright 1980, Wiley Blackwell. All rights reserved
