Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

Ground beef was formulated into six treatments of 82 or 93% lean with 0, 10, or 20% lean finely‐textured beef (LFTB). Batches (n = 5/treatment) were ground and formed into patties, then aerobically packaged for 5 days of simulated retail display to measure fresh color and lipid oxidation (TBARS). Ad...

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Bibliographic Details
Published in:Journal of food quality 2016-10, Vol.39 (5), p.465-475
Main Authors: Moon, Courtney T., Yancey, Janeal W. S., Apple, Jason K., Hollenbeck, Jace J., Johnson, Timothy M., Winters, Ashley R.
Format: Article
Language:English
Subjects:
Bacteria
Beef
Color
Cooking
Grounds
Heating
Inclusions
Lipids
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Summary:Ground beef was formulated into six treatments of 82 or 93% lean with 0, 10, or 20% lean finely‐textured beef (LFTB). Batches (n = 5/treatment) were ground and formed into patties, then aerobically packaged for 5 days of simulated retail display to measure fresh color and lipid oxidation (TBARS). Additional patties were cooked to 71.1C before measuring external and internal cooked color, TBARS, and Lee‐Kramer shear force (LKSF). Lightness (L*), redness (a*), and pH of fresh patties increased (P 
ISSN:0146-9428
1745-4557
DOI:10.1111/jfq.12221