DETERMINATION OF OPTIMUM PARTICLE SIZE FOR LOWFAT, PRECOOKED GROUND BEEF PATTIES
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Lowfat (10%) beef patties varying in particle size, C (Comitrol7 flaked), CG (mixture of flaked and ground) and G (coarseground) 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, lowfat, precooked beef patties targeted for the frozen market probably should be manufactured using a Comitrolgrinding (CG) combination. Copyright 1994, Wiley Blackwell. All rights reserved