Effect of Processing Methods on Quality and Sensory Attributes of Ground Beef Patties

Abstract

Ground beef accounts for a substantial share of retail beef sales and is widely recognized as the most popular beef product consumed in the United States. To meet consumer demands, the meat industry must prioritize quality while maintaining affordability of ground beef products. Important quality characteristics of ground beef and ground beef patties include flavor, tenderness and texture which can be altered during patty manufacturing. Two studies were conducted to evaluate the effect of varying processing methods used during the grinding and forming stages of beef patties on consumer acceptability and organoleptic properties. In both studies, beef patties were randomly allocated for analysis of cooking loss, cooking time, cooked shrink, internal cooked color, texture profile analysis (TPA), Allo-Kramer shear force (AKSF), and consumer sensory testing. Study one examined the properties of ground beef patties (n = 333/treatment) manufactured using one of four different forming methods commonly utilized throughout the industry — DJM VF06, VEMAG FM250, VEMAG MPF818, and VEMAG guillotine cut-off. Patties formed using the DJM VF06 exhibited the greatest (p = 0.0002) hardness value and the greatest (p < 0.0001) cohesiveness, chewiness, resilience and Allo-Kramer shear force values compared to all other treatments. Consumer panelists ranked DJM VF06 patties as being significantly less (p = 0.0020) tender than the patties from the other treatments. Volatile compound analysis, using an electronic nose, revealed that there were no significant differences (p ≥ 0.0578) observed in the retention indices of alcohols, aldehydes, ketones, or sulfides amongst the four treatments. However, differences (p = 0.0144) in the retention indices of hydrocarbons were observed. Study two investigated the effects of two different particle size reduction methods – bowl chopping or grinding – on the consumer acceptability and organoleptic properties of beef patties (n = 372/ treatment). Patties formed after bowl chopping exhibited greater (p ≤ 0.0078) shear force, hardness and chewiness values. Greater (p ≤ 0.0210) cook shrink and cook time were also observed for patties formed after bowl chopping. Patties formed after grinding received greater (p = 0.0199) overall liking scores from panelists and were perceived as being less (p = 0.0034) fatty compared to patties formed after bowl chopping. There was no effect (p = 0.7400) of grinding method on the cook loss of ground beef patties. Results from the current studies indicate that grinding method can alter the consumer acceptance and physiochemical properties of ground beef patties. These findings will play a valuable role in shaping industry practices and decision-making around ground beef patty processing.