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Discovering ground beef performance ...

McHenry, Jordan Helaine.

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Discovering ground beef performance through "premium grind" concepts.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Discovering ground beef performance through "premium grind" concepts./
作者:	McHenry, Jordan Helaine.
面頁冊數:	121 p.
附註:	Source: Masters Abstracts International, Volume: 52-02.
Contained By:	Masters Abstracts International52-02(E).
標題:	Animal sciences. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1544813
ISBN:	9781303361722

Discovering ground beef performance through "premium grind" concepts.
McHenry, Jordan Helaine.

Discovering ground beef performance through "premium grind" concepts. - 121 p.

Source: Masters Abstracts International, Volume: 52-02.

Thesis (M.S.)--Colorado State University, 2013.

This item must not be sold to any third party vendors.

Four independent experiments were conducted to evaluate performance of ground beef from various sources and production techniques. Flavor and texture of 7 different beef products and the effects of dry-aging were evaluated and quantified by descriptive sensory analysis, fatty acid composition, and volatile compound composition. Beef products evaluated included chuck shoulder clods (NAMP 114), chuck boneless short ribs (NAMP 130), whole briskets (NAMP 120), loin tenderloin tips (NAMP 1190C), loin top sirloin caps (NAMP 184D), round sirloin tip knuckles (NAMP 167), and 81/19 chuck sourced trimmings. Fresh (100% un-aged), 100% dry-aged, and 50% fresh/50% dry-aged trimmings were used to evaluate the effects of dry-aging on ground beef performance. Furthermore, the effects of grinder plate size, blend time, and patty-forming technique were evaluated and quantified by descriptive sensory analysis and objective instrument measurement. Additional treatments compared common grocery store practices of grinding bench trimmings versus re-grinding previously ground chubs. Trained panelists evaluated ground beef patties from each treatment for 10 different flavor notes, including beefy/brothy, browned/grilled, buttery/beef fat, bloody/metallic, gamey, earthy/mushroom, nutty/roasted nut, livery, sour/acidic, and bitter, as well as 7 different texture characteristics, including hardness, cohesiveness, tenderness, connective tissue, particle size, moisture content, and beef fat/oily mouthfeel. In addition, samples were analyzed to determine fatty acid composition of raw products and volatile compounds formed during cooking. No single trimming source evaluated in this study outperformed patties comprised of 81/19 chuck sourced trimmings. Notably, briskets and sirloin caps were ranked comparably to 81/19 trimmings in the desirable flavor attributes of beefy/brothy, browned/grilled, and buttery/beef fat, whereas tenderloin tips were rated lowest in the same desirable flavors. Dry-aged beef samples produced the most complex flavor profile with the highest panel ratings for earthy/mushroom and nutty/roasted nut flavors, and had high scores for browned/grilled flavor.

ISBN: 9781303361722Subjects--Topical Terms:

3174829
Animal sciences.

Discovering ground beef performance through "premium grind" concepts.
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500 $a Adviser: Dale R. Woerner.
502 $a Thesis (M.S.)--Colorado State University, 2013.
506 $a This item must not be sold to any third party vendors.
520 $a Four independent experiments were conducted to evaluate performance of ground beef from various sources and production techniques. Flavor and texture of 7 different beef products and the effects of dry-aging were evaluated and quantified by descriptive sensory analysis, fatty acid composition, and volatile compound composition. Beef products evaluated included chuck shoulder clods (NAMP 114), chuck boneless short ribs (NAMP 130), whole briskets (NAMP 120), loin tenderloin tips (NAMP 1190C), loin top sirloin caps (NAMP 184D), round sirloin tip knuckles (NAMP 167), and 81/19 chuck sourced trimmings. Fresh (100% un-aged), 100% dry-aged, and 50% fresh/50% dry-aged trimmings were used to evaluate the effects of dry-aging on ground beef performance. Furthermore, the effects of grinder plate size, blend time, and patty-forming technique were evaluated and quantified by descriptive sensory analysis and objective instrument measurement. Additional treatments compared common grocery store practices of grinding bench trimmings versus re-grinding previously ground chubs. Trained panelists evaluated ground beef patties from each treatment for 10 different flavor notes, including beefy/brothy, browned/grilled, buttery/beef fat, bloody/metallic, gamey, earthy/mushroom, nutty/roasted nut, livery, sour/acidic, and bitter, as well as 7 different texture characteristics, including hardness, cohesiveness, tenderness, connective tissue, particle size, moisture content, and beef fat/oily mouthfeel. In addition, samples were analyzed to determine fatty acid composition of raw products and volatile compounds formed during cooking. No single trimming source evaluated in this study outperformed patties comprised of 81/19 chuck sourced trimmings. Notably, briskets and sirloin caps were ranked comparably to 81/19 trimmings in the desirable flavor attributes of beefy/brothy, browned/grilled, and buttery/beef fat, whereas tenderloin tips were rated lowest in the same desirable flavors. Dry-aged beef samples produced the most complex flavor profile with the highest panel ratings for earthy/mushroom and nutty/roasted nut flavors, and had high scores for browned/grilled flavor.
520 $a Grinder plate size and patty-forming technique affected perceived texture differences. Panelists indicated that ground beef patties produced with smaller sized grind plates were softer, more tender, and had a smaller particle size. In agreement, objective measures of texture showed lower peak loads for patties produced with smaller sized grind plates. Patties made with a Formax (Formax F6, equipped with the 2874-6 plate, Mokena, IL) were softer and more cohesive, while patties made with the vacuum stuffer (Model VF50, Handtmann, Germany) equipped with a portioning device were more crumbly but also ranked higher for moisture content and oily mouthfeel. Ground beef patties resulting from the re-ground chubs were perceived to have a greater amount of connective tissue, a larger particle size, greater moisture content, and a greater beef fat/oily mouthfeel. Additionally, objective measures of texture showed greater peak loads for patties from re-ground chubs.
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