FOODSERVICE INDUSTRY MARKET PROFILE STUDY - NUTRITIONAL AND OBJECTIVE TEXTURAL PROFILE OF FOODSERVICE GROUND-BEEF

Ground beef patties of three types (regular, lean, extra-lean) destined for the foodservice industry were collected from foodservice purveyors in 12 cities equally distributed across six geographical regions of the United States to assess nutritional and objective texture characteristics. Patties were cooked on a foodservice-style clamshell grill to a well (approximate to 80 degrees C) degree of doneness (internal temperature) for nutritional analysis and objective texture e measurements. Single 5.08-cm(2) samples were removed from the center of each patty and sheared with a multiple-blade Allo-Kramer shearing device. Nutritional composition, including proximate analysis values and fatty acid profiles, was determined on both raw and cooked samples of the ground beef. Extra-lean ground beef contained the least (P < .05) fat (12.43%), lean had an intermediate level (17.45%), and regular ground beef contained the most fat (P < .05) (20.20%), on a raw basis. However, after cooking, fat content was similar (P > .05) for regular and lean ground beef. Fatty acid composition of lipid and cholesterol content of ground beef did not differ (P > .05) across types of ground beef or between raw and cooked samples and was similar to USDA Handbook 8-13 values. Cooking loss decreased (P < .05) as fat percentages decreased. Regular and lean ground beef was easier (P < .05) to shear (4.20 and 4.24 kg/g of sample, respectively) than extra-lean ground beef (5.08 kg/g of sample). On average, foodservice ground beef sampled in the present study is 15.5% leaner than retail ground beef as presented in the National Beef Market Basket Survey and 22.2% leaner than USDA Handbook 8-13 values.