Peer-Reviewed Journal Details
Mandatory Fields
Tobin, BD;O'Sullivan, MG;Hamill, RM;Kerry, JP
2012
August
Meat Science
Effect of varying salt and fat levels on the sensory quality of beef patties
Validated
WOS: 52 ()
Optional Fields
MEAT-PRODUCTS GROUND-BEEF TEXTURE PROTEIN
91
460
465
The interactive effects of varying levels of salt and fat on the sensory and physiochemical properties of beef patties were investigated. Twenty beef patties with varying levels of fat (30% 40% 50% 60% w/w) and salt (0.5%, 0.75% 1.0% 1.25% 1.5% w/w) were manufactured. All samples were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Sensory consumer evaluation was conducted using 25 consumers. The consumers rated each coded product, in duplicate, in terms of colour, texture, tenderness, juiciness, salt, taste, meat flavour, off flavour and overall acceptability. The data indicate that the most consumer acceptable beef patty was that containing 40% fat with a salt level of 1%. This is a 20% decrease in fat and a 50% decrease in salt levels when compared to commercial patties available in Ireland and the UK. (C) 2012 Elsevier Ltd. All rights reserved.
OXFORD
0309-1740
10.1016/j.meatsci.2012.02.032
Grant Details