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Influence of Forming Method on Cooked Characteristics of Ground Beef Patties
Nina E Gilmore1, Autumn L Armaly1, Gabriela M Bernardez-Morales1
1Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Foods (Basel, Switzerland)
|July 15, 2026
Summary
The nozzle forming method for ground beef patties resulted in the best organoleptic properties, including greater tenderness and less cooking time, compared to other methods. This method minimizes detrimental changes to physiochemical and sensory traits for consumers.
Area of Science:
- Food Science
- Meat Science
- Sensory Analysis
Background:
- Consumer acceptance of ground beef is heavily influenced by its organoleptic properties.
- Understanding how manufacturing processes affect these properties is crucial for product development.
Purpose of the Study:
- To evaluate the organoleptic characteristics of ground beef patties made with different forming attachments.
- To determine the impact of forming methods on physiochemical and sensory traits.
Main Methods:
- Ground beef patties (n = 333/treatment) were assigned to four forming treatments: Cavity, Nozzle, Manual, and Guillotine.
- Analyses included cooking loss, cooking time, shrinkage, internal color, texture profile analysis, shear force, and consumer sensory evaluation.
Main Results:
- Forming method significantly altered cooking time and patty shrinkage, but not cooking loss.
- The Cavity method resulted in the greatest instrumental hardness.
- Consumer tenderness ratings were affected by forming method, with the nozzle method yielding the highest perceived tenderness.
Conclusions:
- The nozzle forming method demonstrated the fewest detrimental changes to physiochemical and sensory traits.
- Nozzle-formed patties had shorter cooking times, less instrumental resilience and shear force, and were perceived as more tender by consumers.
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