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 language | English |
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Pages (from-to) | 461-463 |
Number of pages | 3 |
Journal | Journal of food science |
Volume | 58 |
Issue number | 3 |
DOIs | |
State | Published - May 1993 |
Keywords
- ground‐beef
- low‐fat
- patties
- sensory
- texture