Scientists discuss determining optimum particle size for low-fat, pre-cooked ground beef patties
In order to obtain optimum yield and textural properties, low-fat, pre-cooked beef patties targeted for the frozen market probably should be manufactured using a Comitrol¨-grinding (CG) combination.
In reaching this conclusion, low-fat (10 percent) beef patties varying in particle size, C (Comitrol¨ flaked), CG (mixture of flaked and ground) and G (coarse-ground) were pre-cooked, frozen and microwave reheated for sensory, instrumental and compositional evaluations. Treatment G had higher cooking and reheating losses, higher shear values and lower final yields. Additionally, G was harder, denser, more easily fractured, and less juicy than other treatments.
All treatments were similar in sensory flavor attributes. C had the least cooking and reheating losses, lower shear values and higher final yields. However, it also showed surface puffing and an internal air pocket after microwave reheating, which could be a disadvantage. Results indicated that physical shape, size or density of meat particles played a major role in textural traits.
An important issue
How to produce palatable, low-fat products has become an important issue for meat processors. The recent appearance of reformulated processed products has brought a major change in consumer acceptance of low-fat processed meats by the inclusion of novel ingredients (such as oat fiber, soy proteins and carrageenan). Hill and Prusa (1988) reported increased patty gumminess scores and decreased sensory meat flavor and Instron compression values of broiled, lean ground beef patties containing 0.5 percent or 1.0 percent of hydroxypropylmethylcellulose (HPMC) or methylcellulose (MC). Huffman and Egbert (1990) also found that sensory characteristics of lean ground beef products (10 percent fat) containing carrageenan as a stabilizer were comparable or superior to control products with 20 percent fat. However, one study (Berry 1992) indicated that optimization of processing and cooking conditions could possibly produce acceptable textural characteristics (10 percent) ground beef patties without use of non-meat ingredients.
Particle size reduction in the production of ground beef patties can be achieved by grinding, flaking, chopping, chunking or slicing and has been shown to effect ground beef palatability. Grinding method has been related to tenderness, juiciness and overall acceptability of ground beef (Cross et. al. 1980). Cross et al. also indicated that beef patties containing 25 percent to 28 percent fat, initially ground through a smaller plate size (0.64 or 0.32 centimeter), scored highest for tenderness and were lowest in the amount of connective tissue perceived.
Huffman and Egbert (1990) discerned no major differences for juiciness, texture or overall acceptability among beef patties with the same fat level (10 percent) ground through 0.48 or 0.32 centimeter grinder plate. Chesney et al. (1978) found that flaked, sectioned and formed pork products were rated higher in cohesion and overall acceptability than similar ground products. They also indicated that communition particle size had significant effects on cooking loss and sensory characteristics. However, the effects of a combined method of particle size reduction and reduced fat level on the quality of pre-cooked, low-fat ground beef patties have not been thoroughly studied.
The microwave oven has been used in meat cookery mainly to reduce preparation time. However, research has indicated that microwave cooking of meat often results in decreased tenderness and juiciness (Ream et al. 1974; Korschgen et al. 1976) and higher shear force values (Hostetler and Dutson, 1978). Berry and Leddy (1984) found that beef patties cooked from the raw state by microwaves produced lower sensory scores regardless of fat level (14 percent, 19 percent and 24 percent). Cremer (1982) also indicated that beef patties reheated in a microwave oven had lower scores for appearance, flavor and general acceptability when compared to those heated in a convection oven.
Nonetheless, studies also have shown that microwave cooking and reheating resulted in less intense, warmed-over flavor (Johnston and Baldwin 1980), more meat flavor and less stale flavor (Cipra et al. 1971) than conventionally reheated meat products.
Beef patties will likely require a pre-cooking treatment prior to inclusion in a prepared or frozen meal to provide convenience, improved palatability and a reduction in preparation time.