Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties

Area of Science:

• Food Science
• Meat Science
• Food Processing

Background:

• Low-fat beef patties often face challenges with texture and juiciness.
• Optimizing processing and ingredients is crucial for improving the sensory and cooking properties of reduced-fat meat products.

Purpose of the Study:

• To investigate the impact of electrical stimulation (ES), hot processing (HP), and carrageenan on low-fat beef patties.
• To evaluate the effects on sensory attributes, shear force, and cooking characteristics.

Main Methods:

• Three studies were conducted using beef carcasses subjected to ES or not (NS).
• Carcasses were processed either hot (HP, 90 min post mortem) or cold (CP, 48 h post mortem).
• Patties were formulated with varying carrageenan types (none, iota (ι), kappa (κ)) and fat levels (5%, 10%).

Main Results:

• Hot processing (HP) resulted in higher pH, cooking yields, and lower shear force compared to cold processing (CP).
• Electrical stimulation (ES) enhanced tenderness and juiciness, particularly in cold-processed patties.
• Iota-carrageenan (ι-carrageenan) improved tenderness and juiciness over no or kappa-carrageenan, with 10% fat content further enhancing tenderness.

Conclusions:

• Hot processing combined with 1.0% salt and the use of iota-carrageenan are recommended for producing high-quality low-fat beef patties.
• These interventions significantly improve cooking yields, patty configuration, tenderness, and juiciness.