DETERMINATION OF OPTIMUM PARTICLE SIZE FOR LOW-FAT, PRECOOKED GROUND BEEF PATTIES Academic Article uri icon

abstract

  • Low‐fat (10%) beef patties varying in particle size, C (Comitrol7® flaked), CG (mixture of flaked and ground) and G (coarse‐ground) were precooked, frozen and microwave reheated for sensory, instrumental and compositional evaluations. Treatment G had higher cooking and reheating losses, higher shear values and lower final yields. Additionally, G was harder, denser, more easily fractured and less juicy than other treatments. All treatments were similar in sensory flavor attributes. C had the least cooking and reheating losses, lower shear values and higher final yields; however, it also showed surface “puffing” and an internal air pocket after microwave reheating which could be a disadvantage. Results indicated that physical shape, size or density of meat particles played a major role in textural traits. For optimum yield and textural properties, low‐fat, precooked beef patties targeted for the frozen market probably should be manufactured using a Comitrol®‐grinding (CG) combination. Copyright © 1994, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Muscle Foods

author list (cited authors)

  • LIN, K. W., & KEETON, J. T

citation count

  • 15

complete list of authors

  • LIN, KW||KEETON, JT

publication date

  • February 1994

publisher