Physical and Sensory Characteristics of Low Fat Ground Beef Patties

M. F. MILLER, M. K. ANDERSEN, C. B. RAMSEY, J. O. REAGAN

Research output: Contribution to journalArticle

27 Scopus citations

Abstract

Ground beef patties with combinations of 0 and 10% added water and 0 and 0.25% added phosphate were compared with controls (22% fat and 0% added water and phosphate). Added water increased thaw and cooking losses but improved objective texture measurements and sensory panel ratings (P < 0.05). Added water and phosphate increased the percentage of water, decreased protein and did not affect fat. Added water and/or phosphate resulted in higher (P < 0.05) juiciness, tenderness and overall palatability scores. Low fat patties with added water were similar to 22% fat patties. Water and/or phosphate also improved sensory ratings for texture and flavor of 10% fat patties to equal those for 22% fat patties.

Original languageEnglish
Pages (from-to)461-463
Number of pages3
JournalJournal of food science
Volume58
Issue number3
DOIs
StatePublished - May 1993

Keywords

  • ground‐beef
  • low‐fat
  • patties
  • sensory
  • texture

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