FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND BEEF PATTIES–FROZEN LEAN, PATTY SIZE, AND SURFACE TREATMENT Academic Article uri icon

abstract

  • The objective of the study was to evaluate the effects of frozen lean addition, patty size, and surface perforation on the palatability and cooking properties of ground beef patties. Eighteen ground beef formulations were prepared at a commercial plant from various raw material sources. Frozen lean from domestic, Mexican, and Australian sources were added at the 40% level. Control formulations were comprised of 40% unfrozen U.S. Cutter cow lean and 60% unfrozen U.S. Choice trimmings. Immediately after the patties were formed, the surface was treated in one of three ways: (1) “knife‐like” perforations; (2) “waffle‐like” perforations, and (3) no perforations. Patties were evaluated for differences in sensory, cooking, and physical properties. Use of frozen lean had no important effects on ground beef palatability or cooking properties. There was no advantage to subjecting the surface of the patty to a knife or waffle treatment. Copyright © 1980, Wiley Blackwell. All rights reserved

author list (cited authors)

  • CROSS, H. R., & BERRY, B. W.

citation count

  • 11

publication date

  • September 1980

publisher