Eating quality of low-fat beef burgers containing fat-replacing functional blends

Journal of the Science of Food and Agriculture

Volumn 79, Issue 4, 1999, Pages 507-516

  Troy, Declan J ^a   Desmond, Eoin M ^a   Buckley, D J ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Beef burgers; Fat replacers; Low fat; Non meat ingredients; Sensory quality

Indexed keywords

ALGAROBA; CARRAGEENAN; FOOD ADDITIVE; FOOD ANALYSIS; OAT; PECTIN; TAPIOCA STARCH; WHEY PROTEIN;

EID: 0032936864     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990315)79:4<507::AID-JSFA209>3.0.CO;2-6     Document Type: Article

References (38)

1. Egbert WR, Huffman DL, Chen CM and Dylewski DP, Development of low-fat ground beef. Food Technology 45:64 (1991).
2. Berry BW, Low-fat effects on sensory, shear, cooking and chemical properties of ground beef patties. J Food Sci 57:537 (1992).
3. Troutt ES, Hunt MC, Johnson DE, Claus JR, Kastner CL and Kropf DH, Characteristics of low-fat ground beef containing texture modifying ingredients. J Food Sci 57:19 (1992).
4. Troutt ES, Hunt MC, Johnson DE, Claus JR, Kastner CL, Kropf DH and Stroda S, Chemical, physical and sensory characterisation of ground beef containing 5 to 30% fat. J Food Sci 57:25 (1992).
5. Berry BW, Joseph RL and Stanfield MS, Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef. Meat Science 42:111 (1996).
6. Hart B and Price K, New potential for low-fat beef burgers. Food Manufacture, 2:42 (1993).
7. Meinhold NM, Processed meats with 38-75% less fat. Food Processing 52:105 (1991).
8. El-Magoli SB, Laroia S and Hansen PMT, Flavour and texture characteristics of low-fat ground beef formulated with whey protein concentrate. Meat Science 42:179 (1996).
9. Giese J, Developing low-fat meat products. Food Technology 46:100 (1992).
10. Desmond EM, Troy DJ and Buckley DJ, Comparative studies on non-meat ingredients used in the manufacture of low-fat beef burgers. J Muscle Foods 9:221 (1998).
11. Bostian ML, Fish DL and Webb NB, Automated methods for determination of fat and moisture in meat and poultry products: Collaborative study. J Assoc of Official Analytical Chemists 5:876 (1985).
12. Sweeny RA and Rexford PR, Comparison of LECO FP-228 'Nitrogen Determinator' with AOAC copper catalyst Hjeldahl method for crude protein. J Assoc of Off Anal Chem 70:1028 (1987).
13. Liangi M and Chen N, Research in improving the WHC of meat in sausage products. Proceedings of the 37th International Congress of Meat Science and Technology, Copenhagen, Denmark, p 781 (1991).
14. Jeffery AB and Lewis DF, Studies on beef burgers. Part II: Effect of mincing plate size and temperature of the meat in the production of beef burgers. Leatherhead Food RA Report No 439 pp 7-12 (1983).
15. AMSA, Guidelines for sensory, physical, and chemical measurements in ground beef. Reciprocal Meats Conference Proceedings 36:221-228 (1983).
16. Miller MF, Anderson MK, Ramsey CB and Reagan JO, Physical and sensory characteristics of low-fat ground beef patties. J Food Sci 58:461 (1993).
17. Steel RGD and Torrie JH, Analysis of variance I: The one-way classification, in Principles and Procedures of Statistics: A Biometrical Approach, McGraw-Hill, New York, pp 137-171 (1980).
18. Kregel KK, Prusa KJ and Hughes KV, Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage. J Food Sci 51:1162 (1986).
19. Berry BW, Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties. J Food Sci 59:10 (1994).
20. Hoelscher LM, Savel JW, Harris JM, Cross HR and Rhee KS, Effect of initial fat level and cooking method on cholesterol content and caloric value of ground beef patties. J Food Sci 52:883 (1987).
21. Tornberg E, Olsson A and Persson K, A comparison in fat holding between hamburgers and emulsion sausages. Proceedings of the 35th International Congress of Meat Science and Technology, Copenhagen, Denmark, III, pp 752-759 (1989).
22. Bullock KB, Huffman DL, Egbert WR, Bradford DD, Mikel WB and Jones WR, Non-meat ingredients for low-fat ground beef patties. J Muscle Foods 6:37 (1995).
23. Pszczola DE, Oat-bran based ingredient blend replaces fat in ground beef and pork sausage. Food Technology 45:60 (1991).
24. Lucca PA and Tepper BJ, Fat replacers and the functionality of fat in foods. Trends in Food Sci and Technol 5:12 (1994).
25. Demos BP and Mandigo RW, Physical and chemical and organoleptic properties of ground beef patties manufactured with mechanically recovered neck bone lean. J Muscle Foods 7:175 (1996).
26. Huffman DL and Egbert WR, Advances in lean ground beef production. Alabama Agric Exp Sta Bull No 606. Auburn University, Alabama (1990).
27. Berry BW and Wergin WP, Modified pregelatinised potato starch in low-fat ground beef patties. J Muscle Foods 4:305 (1993).
28. Brewer MS, McKeith FK and Britt K, Fat, soy and carrageenan effects on sensory and physical characteristics of ground beef patties. J Food Sci 57:1051 (1992).
29. Taki GH, Functional ingredient blend produces low-fat meat products to meet consumers expectations. Food Technology 45:70 (1991).
30. Berry BW and Leddy KF, Effects of fat level and cooking method on sensory and textural properties of ground beef patties. J Food Sci 49:870 (1984).
31. Monaghan FJ and Troy DJ, Overcoming sensory problems in low-fat and low-salt products, in Production and Processing of Healthy Meat, Poultry and Fish Products. Advances in Meat Research, Vol. 11, Ed by Pearson AM and Dutson TR, Blackie Academic & Professional, London, pp 257-281 (1997).
32. Claus JR, Hunt MC and Kastner CL, Effects of substituting added water for fat on the textural, sensory and processing characteristics of bologna. J Muscle Foods 1:1-21 (1989).
33. Anon, Pectin's functionality finds use in fat replacer market. Food Technology 45:116 (1991).
34. Barbut S and Mittal GS, Use of carrageenan and xanthan gum in reduced fat breakfast sausages. Lebensm.-Wiss. u. Technol. 25:509 (1992).
35. Berry BW and Abraham HC, Instrumental measures of tenderness in low-fat ground beef patties. Proceedings of the 39th International Congress of Meat Science and Technology, S7PO3.WP (1993).
36. Kasaback CM, Developments in lean ground beef technology. MSc thesis, Auburn University, Auburn, Alabama, USA (1991).
37. Blackmer DS, Characterisation of low-fat ground beef patties made with non-meat ingredients. M.Sc. Thesis, University of Nebraska, Lincoln, Nebraska, USA (1992).
38. Voisey PW, Interpretation of force deformation curves from the shear compression cell. J. Texture Studies 8:19 (1977).