EFFECT OF SPRAY DRIED BEEF BROTH ON THE SENSORY, TEXTURAL AND COOKING CHARACTERISTICS OF GRILLED OR BROILED LOW-FAT GROUND BEEF PATTIES Academic Article uri icon

abstract

  • Beef broth is a high protein, high salt by-product that has potential to improve the palatability of low-fat meat products. Low-fat ground beef with 2 or 3% added beef broth (BB) and 7 or 8% added water were compared to formulations with salt in an amount equal to the salt in the BB formulations and to a 16% fat, all-beef control (no salt). Patties were cooked on a grill or broiler and analyzed for sensory desirability, texture and cooked characteristics. Low-fat BB patties were equal to or more desirable for all sensory traits compared to other low-fat patty formulations and control patties. Control patties required more force to shear and were harder and chewier than BB patties (P<0.01). Grilled patties were rated higher for sensory tenderness, but were harder to compress than broiled patties (P<0.05). Acceptable low-fat ground beef patties were manufactured with a combination of spray dried beef broth and added water.

published proceedings

  • Journal of Muscle Foods

author list (cited authors)

  • BLACKMER, D. S., MANDIGO, R. W., EILERT, S. J., CALKINS, C. R., & OSBURN, W. N.

citation count

  • 2

complete list of authors

  • BLACKMER, DS||MANDIGO, RW||EILERT, SJ||CALKINS, CR||OSBURN, WN

publication date

  • December 1997

publisher