Effects of patty perforation during processing and "cook and hold" procedures on properties of low-fat beef patties
1998
Berry, B.W. | Liu, M.N.
Lean ground beef (10% fat) was formed into 90 g patties to be either 1.27 or 0.95 cm thick. These patties were then subjected to surface perforation on one side, both sides or neither side. Patties were cooked on preheated (163C) griddles to 71C and then either evaluated or held at 63C for 90 min before evaluation. Patties were evaluated for cooking, sensory and instrumental shear force properties. Patties subjected to surface perforations had shorter cooking times, but did not appreciably differ in cooking yield from nonperforated patties. However, perforated patties underwent more shrink in patty diameter. Perforation procedures decreased ground beef flavor and juiciness. Thicker (1.27 cm) patties were found to be more tender and juicy than thinner (0.95 cm) patties. The "cook and hold" process reduced total cooked patty weight, increased fat content, reduced moisture content, and lowered juiciness values. However, "cook and hold" patties underwent slightly faster breakdown during chewing and had increased ground beef flavor intensity. This increase in flavor intensity was the result of reduced occurrence of "cow beef" type flavor. The "cooking and holding" process decreased the presence of pink/red color. It would appear from this study that with low-fat patties, if food service operations require a holding period before serving, major changes in eating quality are not likely. Use of thicker patties without perforations are suggested in a "cook and hold" system.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library