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Effects of Chopping versus Grinding on Palatability, Shear, Chemical and Cooking Properties of Beef Patties1

1980; Oxford University Press; Volume: 51; Issue: 3 Linguagem: Inglês

10.2527/jas1980.513615x

1544-7847

B. W. BERRY,

Collagen: Extraction and Characterization

Two sources of lean meat (USDA Cutter-Canner cow trimmings, USDA Choice chuck trimmings) were subjected to two methods of initial comminution (chopping, grinding) and a combination of chopping and grinding in the manufacture of beef patties. Chopping resulted in higher sensory panel scores for juiciness, initial and final tenderness and initial and final connective tissue than did grinding. Patties made from USDA Choice beef were given higher sensory panel scores and had lower shear force and shear energy values than patties made from USDA Cutter-Canner beef. Patties processed from chopped USDA Choice beef and chopped-ground USDA Cutter-Canner beef had the greatest cooking losses and greatest reduction in patty height during cooking. Few differences due to batching were noted. From the standpoint of palatability, chopping appears to be a suitable substitute for grinding as the initial means of comminuting trimmings in the manufacture of ground beef patties. Patties made from USDA Cutter-Canner cow beef can be expected to rate less palatable than patties from USDA Choice chuck trimmings.