EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIES Academic Article uri icon

abstract

  • Chucks and short plates were selected from 25 carcasses representing the middle third of each of five U.S. quality grades. Beef patties were prepared from chucks and short plates individually and in combination. Taste tests were conducted on the samples in order to study the effect of quality grade and cut formulation on palatability of the cooked product. Over the range of carcasses graded from Prime to Cutter, taste panel subjective, evaluations of tenderness, connective tissue amount and overall acceptability decreased significantly. Patties from Prime, Choice and Good carcasses were rated as acceptable in all palatability traits (5.0 or above on a g‐point scale) whereas patties from Utility and Cutter grades were rated 4.0 or less in tenderness, connective tissue amount and overall acceptability. Differences in juiciness and flavor were not substantially affected by quality grade. Patties formulated from chucks were rated more desirable in tenderness, flavor, connective tissue amount and overall acceptability than patties from short plates or short plate‐chuck combinations. Differences in palatability due to quality grade were larger than those due to cuts. Copyright © 1976, Wiley Blackwell. All rights reserved

author list (cited authors)

  • CROSS, H. R., GREEN, E. C., STANFIELD, M. S., & FRANKS, W. J.

citation count

  • 28

publication date

  • January 1976

publisher