Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics. (May 2015)

• Record Type: Journal Article
• Authors: Blackmon, Terronica; Miller, Rhonda K.; Kerth, Chris; Smith, Stephen B.
• Is Part Of: Meat science. Volume 103(2015:May)
• Page Start: 46
• Page End: 53
• Publication Date: 2015-05
• Subjects: Adipose tissue -- Bovine -- Fatty acid -- Flavor descriptors -- Volatiles; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2015.01.004
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: We hypothesized that unique ground beef products could be formulated from brisket, flank, and plate primals. Primals were taken from 4 USDA Select carcasses from conventionally produced cattle, selected at random in a commercial packing plant. Lean and fat trims were separated, and ground beef was formulated from each primal to contain 10, 20, or 30% total fat. Brisket patties contained higher proportions of monounsaturated fatty acids and less saturated fatty acids than flank patties. There were no differences in n − 6 or n − 3 fatty acids across primal type or fat level. After cooking, brisket patties had higher bloody/serumy and fat-like descriptor values than flank patties. Plate patties generated higher amounts of lipid-derived volatiles than patties from the brisket or flank. Brisket patties generally had higher amounts of pleasant headspace volatiles whereas the plate relied more heavily on Maillard-derived volatiles than flank patties. We conclude that individual primals can be used to formulate ground beef with unique compositional and flavor characteristics. Highlights: Ground beef was formulated from brisket, flank, and plate primals. Brisket patties contained more monounsaturated fatty acids than flank patties. Brisket patties had more pleasant headspace volatiles than flank patties.