Physical, Chemical, and Shelf‐life Characteristics of Low‐fat Ground Beef Patties Formulated With Waxy Hull‐less Barley

Abstract

Ten percent hydrated, cracked waxy hull‐less barley was incorporated into 90/10 (percentage lean/percentage fat) ground beef to produce a low‐fat beef‐barley patty which had substantially higher cook yields and water retention than either of the controls (80/20 beef, 90/10 beef). Instron texture profile analysis revealed that the beef‐barley burger was less chewy, springy, cohesive, gummy, and hard than the controls. Aerobic plate counts indicated that, after six days of refrigerated storage, the beef‐barley patty did not spoil any faster than the control. Thiobarbituric acid numbers (an indication of lipid oxidation) suggested that waxy barley incorporated into ground beef may have an antioxidant effect when patties are stored frozen for more than 90 days.

Characteristics of beef burger as influenced by various types of lemon albedo

“…The addition of albedo (at any type and concentration) decreased the yellowness ( Pb0.05) in the internal part of the burger, phenomena that was not observed in control samples. The differences between lightness and redness for internal and external color were similar to those observed for other cooked meat products (Bond, Marchello, & Slanger, 2001;Warren, Hunt, & Kropf, 1996) and these color differences between the two locations in the patties, and were attributed to different proportion of myoglobin denaturation (Trout, 1989;Lien et al, 2002) and to different water and fat loss (Saleh & Ahmed, 1998). Albedo has a good potential for fat and moisture retention (Lario et al, 2004), components that could be showing a bdilutantQ effect for b* values (Fernández-Ló pez, Pérez-Alvarez, & Aranda, 2000).…”

The Effect of Nisin and Bovine Lactoferrin on the Microbiological Quality of Turkish‐style Meatball (Tekirdağ Köfte)

“…The pH levels increased during storage time for all groups, reaching nearly similar values (6.32–6.39) at the end of the shelf life (Table 1). This increase has been observed in other meat products, such as burgers, and it has been attributed to proteolysis (Bond et al . 2001; Fernandez‐Lopez et al.…”

Sensory Characteristics of Low‐fat Ground Beef Patties Formulated With Waxy Hull‐less Barley

“…When comparing values of sensory characteristics (Table l), trained panelists found the beef-barley patties to be more juicy (pcO.05) than controls, at first bite and right before swallowing. The cooked beef-barley patty retained more water (Bond et al 2001) than either of the controls which may explain the panel's higher juiciness scores.…”

“…Very limited research has been conducted using high soluble fiber, waxy hull-less barley to reduce fat, while maintaining important sensory characteristics in ground beef. The objectives of this research were to evaluate the effects of waxy hull-less barley addition on the sensory characteristics of ground beef and to interrelate those sensory characteristics with objective measurements previously determined by the researchers (Bond et al 2001).…”