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Hot processing and grind size affect properties of cooked beef patties
B W Berry1, M E Bigner-George, J S Eastridge
1Meat Science Research Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, USDA, Beltsville, MD 20705, USA.
Meat Science
|November 9, 2011
Summary
Hot processing (HP) and finer grind size significantly enhance beef patty tenderness and flavor. HP patties exhibited improved texture and sensory attributes compared to cold-processed (CP) patties, with finer grinds further boosting tenderness.
Area of Science:
- Food Science
- Meat Science
- Sensory Science
Background:
- Beef patty tenderness is a critical quality attribute influencing consumer acceptance.
- Processing methods (hot vs. cold) and mechanical parameters (grind size) can impact meat microstructure and texture.
Purpose of the Study:
- To investigate the effects of hot processing (HP) and grind size on cooked beef patty tenderness.
- To evaluate the influence of these factors on other quality characteristics like pH, shear force, flavor, and cooking yield.
Main Methods:
- Beef patties were manufactured using low-fat (10%) hot-processed (HP) and cold-processed (CP) methods.
- Grind sizes of 0.32 cm and 0.40 cm were utilized, with an additional 20% fat CP product.
- Patties were cooked, and properties including pH, sarcomere length, shear force, sensory attributes, color, cooking time, and yield were assessed.
Main Results:
- HP patties demonstrated higher pH, shorter sarcomere lengths, greater tenderness, lower shear force, and higher flavor scores than CP patties (p<0.01).
- A finer grind size (0.32 cm) improved tenderness, particularly for HP patties.
- Sensory and imaging data suggested smaller meat particles in HP patties contribute to enhanced tenderness, possibly due to highly contracted muscle resisting grinding.
Conclusions:
- Hot processing significantly improves beef patty tenderness and flavor compared to cold processing.
- Finer grind size further enhances tenderness, especially in hot-processed products.
- The observed tenderness in HP patties may be linked to microstructural changes resulting from muscle contraction during processing.
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