PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF GROUND BEEF PATTIES MANUFACTURED WITH MECHANICALLY RECOVERED NECK BONE LEAN 1
1996; Wiley; Volume: 7; Issue: 2 Linguagem: Inglês
10.1111/j.1745-4573.1996.tb00595.x
ISSN1745-4573
Autores Tópico(s)Animal Nutrition and Physiology
ResumoABSTRACT A two fat level (10% and 20%) x four mechanically recovered neck bone lean (MRNL) level (0, 15, 30 and 45%) complete factorial design was employed to characterize ground beef patties manufactured with MRNL. Level of MRNL did not affect (P>0.05) raw proximate composition, cook yield, water‐holding capacity or consumer sensory panel flavor, texture or overall desirability. The consumer panel found that juiciness increased (P<0.01) in a linear fashion with a higher MRNL level. Kramer Shear Parameters decreased (P<0.05) with increasing levels of MRNL. Ground beef patty springiness, hardness and chewiness decreased (P<0.01) linearly as MRNL increased. Patties made with 10% fat were less juicy (P<0.05), harder (P<0.05) and chewier (P<0.05) than those with 20% fat. MRNL can be used in manufacture of low‐fat processed meat products. Mechanically recovered lean levels down to 15% in low‐fat patties (10%) can mimic sensory texture and juiciness of 20% fat patties.
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