Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing
1992
Love, J.A. | Prusa, K.J.
Ground beef with 10%, 20%, and 30% fat was shaped into patties or crumbled and cooked by panfrying, panbroiling, or microwaving. After cooking, half of the crumbles were water rinsed. Samples were analyzed for yield, energy, moisture, protein, total lipid, cholesterol, iron, and zinc. In other experiments, cooked crumbled samples were analyzed for vitamin B-12 content and sensory qualities. Effects of cooking method on total lipid and cholesterol levels were generally small. Initial fat level significantly affected total lipid content in cooked ground beef; cooked samples with 10% initial fat contained slightly less total lipid than those with 20% or 30% initial fat. Rinsing with warm water significantly reduced fat and increased the moisture content of cooked ground beef crumbles. Protein, iron, zinc, and vitamin B-12 were well retained during rinsing. We conclude that consumers can achieve a significant reduction in fat content, without substantial losses in protein, iron, zinc, or vitamin B-12, if they water rinse cooked ground beef crumbles. The flavor and texture of the cooked ground beef crumbles are altered somewhat by rinsing. Acceptance in mixed recipes was not determined.
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