CHEMICAL, PHYSICAL, AND SENSORY CHARACTERIZATION OF GROUND-BEEF CONTAINING 5-PERCENT TO 30-PERCENT FAT

Ground beef patties containing 5, 10, 15, 20, 25, and 30% fat were evaluated raw and after cooking to either 71 or 77-degrees-C. Cooking losses were lowest for 5-20% fat patties (24.7-26.0%), intermediate for 25% fat patties (28.9%), and highest for 30% fat patties (32.1%). Low-fat patties (5 and 10%) were firmer in texture, more crumbly at end-of-chewing, less juicy and flavorful, and caused less oily coating of the mouth than 20-30% fat patties. Warner-Bratzler and Lee-Kramer shear forces decreased as fat increased. Instron texture profile analysis also indicated greater peak forces, springiness, and cohesiveness for low-fat patties. Cooking to 77 vs 71-degrees-C accentuated differences in palatability between low- and high-fat patties.