Author
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Berry, Bradford |
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LIU, MARTHA - 1265-70-00 |
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Submitted to: Journal of Foodservice Systems
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 2/17/1998 Publication Date: N/A Citation: N/A Interpretive Summary: Consumers have a strong interest in low-fat meat products for diet/health reasons. However, simply reducing fat in thin meat products, such as beef patties, frequently results in unacceptable eating quality. Processors often mechanically perforate the surfaces of patties with the assumption being that this will produce faster freezing and greater tenderness. Food service operations (such as public schools) often cook patties either at other locations or several hours before serving. However, holding of patties in heated chambers following cooking is generally thought to reduce eating quality. There are some possibilities that the presence of pink, uncooked color may increase during holding. This study evaluated patty properties resulting from differences in patty thickness, use of patty perforations and holding patties after cooking for 90 min in a heated chamber. Patties made to be 1/2-inch thick were more tender and juicy than those processed to be 3/8-inch thick. While perforating patties reduced cooking time, it also reduced juiciness and flavor and thus, is not recommended for low-fat patties. Holding of patties in the heated chamber resulted in continued development of brown color in non-perforated patties. If color is used as a measure of food safety, this could present problems if patties were undercooked during original cooking. However, if low-fat patties are made from cow beef, it would appear that holding "drives" off many of the undesirable flavors, thus improving overall ground beef flavor. Technical Abstract: Lean ground beef (10 percent fat) was formed into 90 g patties either 1.27 or 0.95 cm thick and 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 non-perforated 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. |
