Palatability and Appearance Traits of Beef/Pork Meat Patties

M. F. MILLER, G. W. DAVIS, A. C. WILLIAMS, C. B. RAMSEY, R. D. GALYEAN

Research output: Contribution to journalArticle

6 Scopus citations

Abstract

Eight beef/pork ground meat blends were made from mature (cows or sows) and youthful (steers or barrow) beef and/or pork lean. Blends were stored at — 27°C for either 14 or 150 days. Storage time decreased overall desirability scores of blends made with 20% pork fat and 80% youthful beef lean. No differences were found for flavor or overall desirability scores within the 14‐day storage treatment. The consumer panel did not detect differences among treatments for source of fat or species. Results indicated beef/pork patties containing 40–80% mature lean and a minimum of 10% beef fat were equal to all‐beef controls (100% beef patty) for visual and palatability traits.

Original languageEnglish
Pages (from-to)886-889
Number of pages4
JournalJournal of food science
Volume52
Issue number4
DOIs
StatePublished - Jul 1987

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