Functionality of cow beef in coarse and fine ground model systems

Area of Science:

• Food Science
• Meat Science
• Animal Science

Background:

• Understanding meat cut functionality is crucial for optimizing processed beef products like patties and sausages.
• Grass-fed Friesian cow meat was utilized to assess the functional properties of various primal cuts.

Purpose of the Study:

• To evaluate the functionality of different beef cuts (brisket, chuck, striploin, hindshank, silverside, thick flank, rib trim) for processed meat products.
• To correlate meat composition and physical properties with the quality attributes of sausage batters and patties.

Main Methods:

• Meat cuts were processed into patties and sausage batters.
• Functionality was assessed via cook yield, texture analysis (stress, strain, peak force), dimensional changes, and color evaluation (colorimeter, consumer panel).
• Meat composition, including pH and salt-soluble protein, was analyzed.

Main Results:

• Chuck and rib trim had higher pH and redness. Striploin, chuck, and hindshank batters exhibited superior stress and strain. Thick flank and striploin patties were softest with highest cook yield.
• Higher salt-soluble protein content correlated with improved water/fat retention, cohesiveness, and bind strength in batters and patties.
• Color analysis revealed differences in raw and cooked meat and batters across cuts.

Conclusions:

• Meat cut selection significantly influences the physical and sensory properties of beef patties and sausage batters.
• Functionality characteristics, particularly salt-soluble protein content, are key predictors of water/fat retention, cohesiveness, and bind strength.
• Manufacturers can leverage these findings to select appropriate meat cuts for specific product development, optimizing quality and yield.